Pioneer Woman Honeybun Cake

Pioneer Woman Honeybun Cake is a moist, cinnamon-swirled cake made from a boxed yellow cake mix and topped with a warm vanilla glaze. Inspired by the classic honeybun pastry, this easy dessert has all the cozy flavors of brown sugar, cinnamon, and buttery glaze—but with the simplicity of a mix-and-bake treat. It’s perfect for potlucks, brunches, or just a sweet weekend indulgence.

Why You’ll Love This Honeybun Cake Recipe

• Perfect for Sharing: This 9×13 cake serves a crowd—ideal for gatherings or gifting.
• Easy Semi-Homemade Shortcut: Starts with a cake mix, but tastes like it’s from scratch.
• Cinnamon-Sugar Swirl: Brown sugar and cinnamon melt into the batter for a gooey, spiced center.
• Moist and Tender Texture: Sour cream makes the crumb soft and luscious.
• Soaked-in Glaze: A sweet vanilla glaze poured over the warm cake locks in moisture.

Honeybun Cake Ingredients

• 1 (15.25 oz) yellow cake mix
• 4 large eggs
• 1 (8 oz) carton sour cream
• 3/4 cup vegetable oil
• 1/2 cup water
• 1 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 2 cups confectioners’ sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract

How to Make Pioneer Woman Honeybun Cake

1. Prep the pan: Preheat oven to 350°F. Grease and flour a 9×13-inch baking dish.
2. Mix the batter: In a large bowl, combine cake mix, eggs, sour cream, oil, and water. Beat until smooth, about 2 minutes.
3. Create the swirl: In a small bowl, stir together brown sugar and cinnamon.
4. Layer the cake: Pour half the batter into the pan. Sprinkle the cinnamon-sugar mixture evenly over it. Carefully spoon the remaining batter over the top and spread gently.
5. Bake: Bake for 40–45 minutes, or until a toothpick comes out clean from the center.
6. Make the glaze: While the cake bakes, whisk together confectioners’ sugar, milk, and vanilla until smooth.
7. Glaze the cake: While the cake is still warm, poke small holes in the top with a skewer or fork. Pour the glaze evenly over the cake, letting it soak in.
8. Cool & serve: Let the cake cool slightly so the glaze sets. Serve warm or at room temperature.

Expert Recipe Tips

• Even swirl: Spread the cinnamon layer evenly to get beautiful stripes in every slice.
• Toothpick test: Check a few minutes before the timer to prevent overbaking.
• Poke while warm: The glaze absorbs best when the cake is hot.
• Drizzle twice: For extra decadence, reserve some glaze to drizzle again once cooled.
• Serve slightly warm: It’s magical with coffee or a scoop of vanilla ice cream.

Recipe Variations

• Nutty Version: Add chopped pecans or walnuts with the cinnamon layer.
• Spiced Up: Swap yellow cake mix for spice cake for an autumn vibe.
• Cream Cheese Glaze: Replace milk in the glaze with 2 tbsp softened cream cheese.
• Apple Honeybun Cake: Fold in finely diced apples to the batter before baking.
• Mini Bundts or Muffins: Bake in individual portions—just reduce bake time accordingly.

Storage Instructions

• At Room Temperature: Wrap tightly or store in an airtight container for up to 2 days.
• In the Fridge: Keeps well for up to 5 days in the refrigerator. Let it come to room temp before serving or reheat gently.
• In the Freezer: Wrap slices (or the full cake) tightly in plastic and foil. Freeze for up to 3 months. Thaw overnight in the fridge.

Reheating Instructions

• Microwave: Warm individual slices for 20–30 seconds for that fresh-baked softness.
• Oven: Preheat to 325°F, wrap slices in foil, and heat for 10–15 minutes.

FAQ’S:

More Pioneer Woman Recipe:

• Pioneer Woman Orange Slice Cookies
• Pioneer Woman Bourbon Balls
• Pioneer Woman Chocolate Chip Bars

Nutrition Facts

• Calories: 234
• Carbs: 35g
• Protein: 2g
• Fat: 10g
• Sugar: 26g
• Sodium: 179mg