Janis’ Honey Bun Cake

There isn’t a spot of honey in this tasty yellow cake concoction, but it is heavenly sweet goodness and tastes just like the packaged honey buns of my childhood. My friend Jennifer often makes this cake for our get togethers. She learned the recipe from her mom, Janis, who often makes this cake for the Hayden family. This cake is a fantastic dessert and is absolutely delicious as a starter in the morning with coffee.

    1 Box Yellow Cake Mix with “Pudding in the Mix”
    2/3 Cup Vegetable or Canola Oil
    1/3 Cup Water
    4 Eggs
    8 oz. Sour Cream
    1/2 Cup Brown Sugar
    1 Tsp Cinnamon
    2/3 Cup Pecans, chopped

    1 Cup Powdered Sugar
    1 1/2 Tsp Milk
    1 Tsp Vanilla

    1. Preheat the oven to 350 degrees.
    2. In a large bowl with an electric mixer combine Cake Mix, Oil, Water, Eggs and Sour Cream until smooth.
    3. In a separate small bowl thoroughly combine Brown Sugar, Cinnamon and Pecans.
    4. In a large rectangular cake baking pan (9×13) layer 1/2 batter in bottom of the pan. Sprinkle 1/2 of the brown sugar mix over cake batter. Layer second 1/2 of batter on top, then sprinkle remaining brown sugar mixture over the top in 4th and final layer. Swirl layers with a butter knife to mix slightly in a swirly pattern.
    5. Bake for 35 minutes or until a toothpick comes out clean from the middle.
    6. Remove from oven and let cool slightly for about 15 minutes.
    7. In the meantime make the icing drizzle for the top – mix Powdered Sugar, Milk and Vanilla in a small bowl. Drizzle over the top of the slightly cooled cake with a spoon. You can always make more icing drizzle as desired for your tastes.
    8. Serve cool or warm. Enjoy!


    1. Lauren says:

      Mmmmmm definitely trying this one!!

      • Jes says:

        It is so good – I love it! I think fresh blueberries would be a great addition, too.

        • Lauren says:

          Just had the first slice – delicious!!! I absolutely love it and it’s so easy. I did go without blueberries this first time but am making a note for next time because that’d be a great contrast to the sweetness.

          Thank Janis for the awesome new recipe!!

    2. Tim says:

      The incredibly yummy icing topped it off! Have to make this one for sure!!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Follow USG on Social Media

    Follow by Email
    RSS Feed

    Questions? Comments? Ideas?

    Please contact me via e-mail.

    Quote of the Week

    "Stop being who you were and change into who you are." ~Paulo Coelho
  • Visit the Inspiring Quote Archive here.

    About the Author – Jes

    About the Author

    On this site I share my bottomless passion for good food, big adventures and green spaces. You can learn more about my wellness programming, cooking and gardening classes and Ayurvedic offerings here.

    Terms of Use

    All of the content (including recipes) on Urban Sacred Garden is the original work of Jessica Pendergrass, unless otherwise noted. You are welcome to link to this site and its content, but please ensure proper credit and let me know so I can return the favor. Any duplication of the content or recipes is by permission only. Please contact me via e-mail for permission or if you have any other questions.
    Southern Food Bloggers
    Kentucky Food Bloggers