Honey Bun Cake in a 9x13 Pan

Honey bun cake in a 9×13 pan is made from one box of yellow cake mix, 4 eggs, 3/4 cup of oil and 1 cup of sour cream, layered with a cinnamon and brown sugar swirl and baked at 350°F for 30 to 40 minutes. A thin vanilla glaze poured over the warm cake soaks into the top, which is what gives it the sticky, honey-bun taste.

There is no honey in it. The name comes from the packaged pastry it tastes like: soft yellow cake, ribbons of cinnamon sugar and a sweet glaze.

Why This Recipe Fits a 9×13 Pan

The cinnamon swirl only works if the batter is shallow enough for a knife to drag the filling through every part of the cake. In a 9×13 the batter sits about 1 inch deep before baking, so one pass of a knife reaches the bottom. The wide surface also gives the glaze plenty of room to soak in while the cake is warm.

Ingredients for a 9×13 Honey Bun Cake

Cake

1 box (about 15 ounces) yellow cake mix
4 large eggs
3/4 cup vegetable oil
1 cup sour cream

Cinnamon Swirl

1 cup packed light brown sugar
1 tablespoon ground cinnamon

Glaze

2 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract

How to Make Honey Bun Cake in a 9×13 Pan

Heat the oven to 350°F and grease a 9×13 pan.
Mix the batter. Beat the cake mix, eggs, oil and sour cream on medium for 2 minutes until thick and smooth.
Layer. Spread half the batter in the pan. Mix the brown sugar and cinnamon and sprinkle it evenly over the batter. Spoon the remaining batter on top and spread it gently.

Swirl. Drag a butter knife through the batter in an S-pattern down the length of the pan, then across, so ribbons of cinnamon sugar show on top.
Bake 30 to 40 minutes, until a toothpick in the center comes out clean. A streak of melted cinnamon sugar on the toothpick is fine; wet batter is not.
Glaze while warm. Whisk the powdered sugar, milk and vanilla and pour it over the cake within 5 minutes of taking it out of the oven, spreading it to the edges.

Cook and Prep Times

Prep: 15 minutes
Bake: 30 to 40 minutes at 350°F
Cool: 30 minutes before cutting
Serves: 15 to 18 squares

Changing the Pan Size

Bundt pan: layer the batter and swirl the same way, bake 45 to 50 minutes, then glaze after turning it out.
8×8 pan: halve everything (use 2 eggs) and bake 25 to 30 minutes.
Glass pan: lower the heat to 325°F, since the sugary swirl can scorch along glass edges.

Storage

Cover the cake and keep it at room temperature for up to 3 days, or in the refrigerator for up to a week. Warm a square in the microwave for 10 seconds to soften the glaze again. Unglazed squares freeze for up to 3 months.

Frequently Asked Questions

Can I use Greek yogurt instead of sour cream?

Yes, full-fat plain Greek yogurt works one for one and gives a slightly tangier cake.

Why did the swirl sink to the bottom?

The cinnamon sugar was piled in one spot or the top layer of batter was too thin. Sprinkle it evenly and cover it with a full half of the batter.

Can I add nuts?

Add 1/2 cup chopped pecans to the cinnamon sugar layer.

For more bakes sized for the same pan, see our apple cake in a 9×13 pan, white cake in a 9×13 pan and cranberry bars in a 9×13 pan.

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Honey Bun Cake in a 9×13 Pan