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Honey Bun Pound Cake

A yellow cake mix gets transformed with a few ingredients and a brown-sugar-and-spice swirl to make this honey bun cake anything but ordinary. The vanilla glaze simply takes this old-fashioned cake over the top.


Prep: 20minutes
Cook: 45minutes
Cooling Time: 1hour
Total: 2hours 5minutes


  • 1 box yellow cake mix 15.25 ounces
  • ¾ cup vegetable oil
  • 4 large eggs
  • 1 cup sour cream
  • 2 teaspoons pure vanilla extract
  • ½ cup light brown sugar
  • 2 ½ teaspoons pumpkin pie spice
  • 2 cups confectioners’ sugar
  • 4-5 tablespoons vanilla coffee creamer


  • Preheat oven to 325 degrees F. Grease and flour a 10 inch bundt pan or spray with nonstick cooking spray.
  • In a large bowl, with an electric mixer, combine cake mix, oil, eggs, sour cream and vanilla until thoroughly combined.
  • In a medium bowl, stir together the brown sugar and pumpkin pie spice.
  • Spoon half the batter into the prepared bundt pan. Sprinkle the brown sugar mixture onto the cake batter and top with remaining half of batter. Use a skewer to swirl the brown sugar layer into batter.
  • Bake in preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean. Remove cake from oven to a wire rack to cool for 15 minutes. Remove cake from pan and allow the cake to thoroughly cool on a wire rack.
  • Once the cake is completely cool, prepare the icing. Whisk together the confectioners’ sugar and vanilla coffee creamer and drizzle over the cake.


  • You can substitute the vanilla coffee creamer for 4 tablespoons milk and 2 teaspoons pure vanilla extract.
  • Cake is best in the first 24 hours, but can be stored covered at room temperature for up to 3 days.


Serving: 1slice, Calories: 383kcal, Carbohydrates: 67g, Protein: 4g, Fat: 21g, Saturated Fat: 6g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 68mg, Sodium: 346mg, Potassium: 87mg, Fiber: 1g, Sugar: 29g, Vitamin A: 217IU, Vitamin C: 0.3mg, Calcium: 134mg, Iron: 1mg

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