Sweet Glazed Honey Bun Pound Cake with Cinnamon Swirl

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This decadent Honey Bun Pound Cake combines the nostalgic flavors of a classic honey bun with the rich texture of pound cake. Featuring a moist yellow cake base swirled with cinnamon-brown sugar and topped with a sweet vanilla glaze, this easy dessert comes together quickly using a boxed cake mix for convenience without sacrificing homemade flavor.

Why You’ll Love This Recipe

  • Easy preparation using simple ingredients
  • Perfect balance of sweet cake and warm cinnamon
  • Moist texture from sour cream and oil
  • Beautiful presentation with Bundt cake shape
  • Crowd-pleasing dessert for any occasion

Ingredients

Cake Batter

  • 1 box (15.25 oz) yellow cake mix
  • 3/4 cup sour cream (full fat recommended)
  • 3/4 cup vegetable oil
  • 4 large eggs (room temperature)

Cinnamon Swirl

  • 1 cup packed brown sugar (light or dark)
  • 1 tablespoon ground cinnamon

Vanilla Glaze

  • 2 cups powdered sugar (sifted)
  • 1/4 cup milk (whole or 2%)
  • 1 teaspoon pure vanilla extract

Expert Tips for Success

  • Pan preparation is key – use baking spray with flour or butter + flour to prevent sticking
  • Room temperature ingredients incorporate better for smoother batter
  • Don’t overmix after adding flour to avoid tough texture
  • Cool properly – glazing a warm cake will cause the glaze to melt
  • Enhance flavor by adding 1/2 teaspoon nutmeg to cinnamon swirl

Frequently Asked Questions

Can I make this without a Bundt pan?

Yes, use a 9×13-inch pan and bake for 30-35 minutes, or two 8-inch loaf pans for 35-40 minutes.

Why did my cake stick to the pan?

Likely causes:

  • Insufficient greasing
  • Removing from pan too soon or too late
  • Letting cake cool completely in pan

Can I use Greek yogurt instead of sour cream?

Yes, plain Greek yogurt can be substituted 1:1 for sour cream.

How do I store leftovers?

Store covered at room temperature for 3 days or refrigerate for up to 1 week. Freeze unglazed cake for up to 3 months.

Can I make this ahead?

Yes, bake 1 day ahead and glaze just before serving for best texture.

Step-by-Step Instructions

1. Prepare the Pan and Oven

  • Preheat oven to 350°F (175°C)
  • Generously grease a 10-12 cup Bundt pan with butter or baking spray, making sure to coat all crevices

2. Make the Cake Batter

  • In a large mixing bowl, combine:
  • Yellow cake mix
  • Sour cream
  • Vegetable oil
  • Eggs
  • Beat with an electric mixer on medium speed for 2 minutes until smooth and creamy
  • Scrape down sides of bowl as needed

3. Create Cinnamon Swirl

  • In a small bowl, whisk together:
  • Brown sugar
  • Cinnamon
  • Set aside

4. Layer the Batter

  • Pour half of the cake batter into prepared Bundt pan
  • Sprinkle all of the cinnamon-sugar mixture evenly over the batter
  • Carefully pour remaining batter on top, covering cinnamon layer completely
  • Gently smooth the top with a spatula

5. Bake the Cake

  • Place in center rack of preheated oven
  • Bake for 45-50 minutes until golden brown
  • Test doneness by inserting a toothpick – it should come out clean or with a few moist crumbs
  • If cake browns too quickly, tent loosely with foil

6. Cool the Cake

  • Let cake cool in pan for exactly 10 minutes
  • Place wire rack over pan and carefully invert
  • Allow to cool completely before glazing (about 1 hour)

7. Prepare the Glaze

  • In a medium bowl, whisk together:
  • Powdered sugar
  • Milk
  • Vanilla extract
  • Adjust consistency by adding more milk (1 teaspoon at a time) if too thick

8. Glaze and Serve

  • Drizzle glaze over completely cooled cake
  • Let glaze set for 15 minutes before slicing
  • Store covered at room temperature for up to 3 days

Variations

  • Cream cheese glaze: Substitute 2 oz softened cream cheese for 1/4 cup of the powdered sugar
  • Orange twist: Add 1 tablespoon orange zest to the batter and use orange juice in the glaze
  • Nutty version: Mix 1/2 cup chopped pecans into the cinnamon swirl
  • Chocolate chip: Fold 1/2 cup mini chocolate chips into the batter

Nutrition Information

  • Calories: 375 kcal per slice
  • Total Fat: 18g
  • Carbohydrates: 52g
  • Protein: 3g

Conclusion

This Honey Bun Pound Cake delivers all the comforting flavors of a bakery-style honey bun in an easy-to-make Bundt cake form. The moist crumb, sweet cinnamon swirl, and vanilla glaze create the perfect balance of flavors and textures that will have everyone asking for seconds.

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