Honey Bun Cake

Add a Little Sweetness to Your Holiday Meal

"GMA's" Robin Roberts whips up a family favorite.
Servings:Over 8
Difficulty: Easy
Cook Time: min

Anyone who loves cinnamon will love this coffee cake. Named for the gooey sweet roll called a honey bun, the cake is perfect for breakfasts and brunches. The original recipe called for a glaze of confectioners' sugar over the top, but with this gluten-free version I've decided there is plenty of sugar in the cake and filling without it. Enjoy!


  • For the cake:
  • Vegetable oil spray, for misting the pan
  • 1 package (15 ounces) yellow gluten-free cake mix
  • 1/4 cup (half of a 3.4-ounce package) vanilla instant pudding mix
  • 1 cup sour cream 1/2 cup vegetable oil 3 large eggs 2 tablespoons milk
  • 1 tablespoon pure vanilla extract
  • For the filling
  • 1/4 cup honey
  • 1/3 cup lightly packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1/3 cup finely chopped pecans (optional)
  • For the glaze
  • 1 cup confectioner's sugar
  • 2-3 tablespoons milk
  • Cooking Directions

    Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 13 by 9–inch metal baking pan with vegetable oil spray and set the pan aside.

    Place the cake mix, pudding mix, sour cream, oil, eggs, milk, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 1 1/2 to 2 minutes longer, scraping down the side of the bowl again if needed. Pour the batter into the prepared pan, smoothing the top with the rubber spatula.

    Make the filling: Drizzle the honey evenly over the top of the batter. Place the brown sugar, cinnamon, and pecans, if using, in a small mixing bowl and stir to combine. Spoon the filling over the top of the cake. Using a dinner knife, swirl the brown sugar mixture into the cake batter to marble it.

    Place the pan in the oven and bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 35 to 40 minutes. Transfer the pan to a wire rack and let the cake cool completely, 20 minutes, before slicing and serving.

    Note: Okay, if you've got to have the glaze, whisk 2 to 3 tablespoons of milk into 1 cup of confectioners' sugar and pour it over the warm cake.

    Keep It Fresh! Store the cake in the pan, covered with plastic wrap, at room temperature for up to three days. Freeze the cake, wrapped in aluminum foil, for up to one month. Let the cake thaw overnight on the kitchen counter before frosting.

    The Cake Mix Doctor Says

    Lightly mist the measuring cup with vegetable oil spray before pouring in the honey. The honey will slip right out and not stick to the cup.

    Click here to check out Ann Bryn's new cookbook The Cake Mix Doctor Bakes Gluten-Free

    This recipe was styled by chef Karen Pickus for Good Morning America.

    Recipe Summary

    Main Ingredients: gluten-free cake mix, sour cream, vegetable oil, eggs, honey, brown sugar, cinnamon, chopped pecan, milk

    Course: Party Platter, Dessert, Snack

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