This really does have the flavor of those Honey Bun cakes you can buy in the grocery store – only 1000 times better! It’s an incredibly sweet cake, which topped with a powdered sugar glaze makes it that much sweeter. Great with a huge glass of milk or cup of coffee (yes, I eat cake for breakfast!).
Not only it is super sweet, it’s super moist. I recommend storing it in the fridge, which will firm it up a bit. You can also use sour cream in place of the buttermilk.
I made the glaze thin and sort of runny so it seeped into the cake more. Use less milk in yours if you want it a bit thicker. Can you tell my family enjoyed it?
Preheat oven to 350 degrees. Grease a 9 x 13-inch pan with non-stick cooking spray. In a large bowl, beat the cake mix, oil, eggs and buttermilk with an electric mixer for about 2 minutes. Pour the batter into the pan.
In a small bowl, combine the brown sugar and cinnamon and sprinkle over top of the cake batter. Use a butter knife to swirl the brown sugar mixture throughout the cake. Bake for 45-50 minutes, until golden. Prick the surface of the cake with a fork several times.
To make the glaze, whisk all of the ingredients until smooth. Pour glaze over warm cake and allow it to cool completely. Store covered in the fridge.