A Buttery, Cinnamon-Swirled Bundt Cake with a Luscious Vanilla Glaze
This Honey Bun Pound Cake is the ultimate easy, decadent dessert that tastes just like the classic cinnamon-sugar glazed honey buns—but in moist, tender cake form! With a rich sour cream batter, ribbons of brown sugar-cinnamon swirl, and a sweet vanilla glaze, this cake is perfect for breakfast, brunch, or dessert.
Best of all? It starts with a simple yellow cake mix, making it foolproof for bakers of all levels!
📝 Ingredients Breakdown
For the Cake:
- 1 box yellow cake mix (standard 15.25 oz size)
- 4 large eggs (for richness & structure)
- 1 cup sour cream (makes it ultra-moist)
- ¾ cup vegetable oil (keeps it tender)
For the Cinnamon Swirl:
- 1 cup brown sugar (light or dark)
- 1 tbsp ground cinnamon
For the Vanilla Glaze:
- 2 cups powdered sugar
- ¼ cup milk (adjust for thickness)
- 1 tsp vanilla extract
👩🍳 Step-by-Step Instructions (With Pro Tips!)
1️⃣ Prep the Pan & Oven
- Preheat oven to 325°F (165°C).
- Grease & flour a 10-inch Bundt pan (or use baking spray with flour).
📌 Pro Tip:
- Coat every nook to prevent sticking!
2️⃣ Make the Cake Batter
- In a large bowl, beat together:
- Cake mix
- Eggs
- Sour cream
- Oil
- Mix 2–3 mins until smooth and fluffy.
📌 Pro Tip:
- Scrape the bowl halfway to ensure no dry pockets.
3️⃣ Layer & Swirl the Cinnamon Sugar
- Pour half the batter into the pan.
- Sprinkle all the cinnamon sugar evenly.
- Top with remaining batter.
- Swirl gently with a knife (don’t overmix!).
📌 Pro Tip:
- Leave a ½-inch border around the edges to prevent sugar from sticking to the pan.
4️⃣ Bake to Perfection
- 50–60 mins (toothpick should come out clean).
- Cool 10 mins in pan, then invert onto a wire rack.
📌 Pro Tip:
- Don’t overbake—the cake continues cooking as it cools!
5️⃣ Glaze & Serve
- Whisk glaze ingredients until smooth.
- Drizzle over cooled cake.
- Slice & enjoy!
📌 Pro Tip:
- Warm the cake slightly before serving for a gooey swirl!
❓ Frequently Asked Questions (FAQs)
1. Can I use Greek yogurt instead of sour cream?
✅ Yes! Plain Greek yogurt works as a 1:1 substitute.
2. Why did my cake stick to the pan?
- Not greased well enough (use a baking spray with flour).
- Removed too soon (let cool 10 mins first).
3. Can I make this in a loaf pan?
✅ Yes! Use two 9×5-inch loaf pans and bake 40–45 mins.
4. How do I store leftovers?
- Room temp (covered): 2 days
- Fridge: Up to 5 days
- Freeze (unglazed): 3 months
5. Can I add nuts or raisins?
✅ Yes! Fold ½ cup chopped pecans or raisins into the batter.
🔥 Flavor Variations
- Cream Cheese Swirl: Add 4 oz softened cream cheese to half the batter.
- Apple Cinnamon: Mix in ½ cup diced apples with the cinnamon sugar.
- Maple Glaze: Replace milk with maple syrup in the glaze.
⏱️ Time-Saving Tips
✔ Use a stand mixer for faster batter prep.
✔ Make ahead: Bake & freeze, then glaze before serving.
🍽 Serving Suggestions
- Warm with vanilla ice cream
- Brunch spread (pair with coffee!)
- Holiday breakfast treat
💬 Final Thoughts
This Cinnamon Swirl Honey Bun Pound Cake is irresistibly soft, buttery, and swirled with cinnamon-sugar goodness—just like the classic pastry! The easy cake mix hack makes it simple yet impressive.
Perfect for potlucks, gifting, or a sweet weekend treat! 🍯✨
Tried it? Share your pics below! 😍👇
