This easy honey bun cake is sweet, tangy, and has a delicious, brown sugar crumble center with a white glaze for the perfect finishing touch.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Keyword: honey bun cake
Author: Kasey Schwartz
115 ouncebox of yellow cake mix
1cupplain Greek yogurt
1cupdark brown sugar
½cupchopped pecans (optional)
Preheat your oven to 325 degrees F and grease a 9x13 cake pan with baking spray. Set the pan aside for now.
Add the vanilla cake mix, eggs, oil and Greek yogurt to a large bowl and whisk everything together well, making a smooth, thick batter.
Pour half of the cake batter into the greased cake pan and spread it across the bottom of the pan.
In a separate small bowl, stir together the brown sugar and cinnamon. Sprinkle this mix over the cake batter in the pan, covering the cake batter evenly.
Gently spread the remaining cake batter in the pan, layering it on top of the cinnamon sugar sprinkle.
Use a butter knife to gently swirl the cinnamon sugar crumble into the cake batter. You want to just run the knife through the batter once or twice, making a nice, simple swirl. You do not want to stir it too much.
Bake the cake in the preheated oven for 30 minutes. The center of the cake should spring back to the touch and the edges of the cake will be pulled away from the sides of the pan.
Remove the cake from the oven and keep it in the pan while you make the frosting.
In a small bowl, whisk together the powdered sugar, whole milk and vanilla extract. Pour the frosting over the hot cake and spread it across the whole surface of the cake.
Sprinkle the top of the cake with chopped pecans, if using, then slice and serve while the cake is nice and warm.
You can also bake this honey bun cake in a bundt pan. Grease and flour a bundt pan well before baking. Once the cake has baked and cooled for about 30 minutes, flip the cake out of the pan and drizzle the glaze over the top of the cake.