Vegetable Oil – any neutral-tasting vegetable oil will do.You can also use Greek yogurt as a healthier option.

Buttermilk is a good substitute if you can’t find sour cream.Use full-fat sour cream for best results. Sour Cream – this is the reason the cake is incredibly moist, despite being dense.Be sure they’re at room temperature, as cold eggs don’t mix well with other ingredients. Eggs – they bind the ingredients together.Any brand will do, but Betty Crocker and Duncan Hines are my personal favorites. Yellow Cake Mix – it serves as the base of the dessert.Just when you think it couldn’t get any better, you’ll find swirls of sweet cinnamon sugar scattered throughout the cake, giving it a lovely flavor and textural contrast. I love how this sweet nectar gently melts in my mouth! On top of it rests a layer of glorious vanilla glaze that’s just begging to delight your taste buds. It’s a lot like a pound cake but so much more irresistible. The cake itself is dense yet moist and buttery. So, here’s what you can expect from this glorious dessert. If you haven’t tried this honey bun cake yet, you’re missing out!

So be warned: you’ll likely eat more than one (or two) slices! Honey Bun Cake This honey bun cake is similar, only ten times better.įrom the moist base and the gooey cinnamon sugar swirls to the sweet vanilla glaze on top, this cake is the definition of dessert perfection. With a swirl of cinnamon and fluffy sweet dough, they’re pretty tasty. Do you remember Honey Buns? Those sweet treats you’d find in vending machines or at the grocery store.

Honey bun cake mom on time out