You know I love a recipe hack, right? Anything that can save me a few steps in the kitchen and I’m all over it. This mini honey bun cake recipe fits the bill…it starts with a box! That’s right…use your favorite boxed cake mix and you’re set. I think that means you can even do this gluten free, but I’m not a g-free expert, so I’ll leave that up to you to decide.
This batch was made with spice cake mix, and…confession: I think it’s better with yellow cake. But again, do whatever you like…it’s pretty darn flexible.
Ingredients
- Box Cake Mix
- 4 Eggs
- 1 Cup Sour Cream
- 2/3 Cup Oil
- Cinnamon
- Brown Sugar
Instructions
- Preheat oven to 350 degrees.
- Combine cake mix, eggs, sour cream and oil together in mixer.
- Beat for 30 seconds.
- Spray ramekins or muffin tins with non-stick spray.
- Spoon in just enough batter to coat bottom of tin or ramekin.
- Sprinkle on brown sugar and cinnamon.
- Cover with more batter.
- Bake until toothpick inserted comes out clean.
The secret to the honey bun cake? The brown sugar and cinnamon center. Sprinkle in as much or as little as you like when you’re preparing your cakes. 
Finish off your cakes with your favorite glaze. Don’t have a favorite glaze? I have you covered. Just mix a cup of powdered sugar with a tablespoon of milk and a teaspoon of vanilla. Just add more milk if your glaze is too thick. See? Just as easy as the cake.
I’d be remiss if I didn’t mention that some people will add pecans to the center of this cake. Personally, I find that to be a crime against cake. But, you know, do you. Want pecans? Add pecans. It’s highly unlikely the cake police will stop you. Also, where can one find a job with the cake police? I’m looking for a career change…