Craving a delectable treat that combines the comforting flavors of honey buns with the richness of a classic pound cake? Look no further than this Honey Bun pound cake recipe that promises to elevate your baking game and delight your taste buds. With its moist, tender crumb and swirls of cinnamon-sugar goodness, this cake is perfect for any occasion, from family gatherings to cozy evenings at home.

Ingredients You’ll Need:

For the Cake:

3 cups cake flour (sifted)
3 cups sugar
Pinch of salt
1/2 teaspoon baking powder
3 sticks unsalted butter (at room temperature)
5 eggs (at room temperature)
12 oz cream cheese (at room temperature)
1 tablespoon pure vanilla extract
Cream bouquet (optional)

For the Filling:

1 cup brown sugar
1/2 cup finely crumbled graham crackers
1/4 cup melted butter
1 tablespoon ground cinnamon

For the Glaze:

About 1 1/2 cups powdered sugar
Small amount of milk (adjust for desired thickness)
Dash of vanilla extract

Instructions:

Preheat and Prepare: Begin by preheating your oven to 325 degrees Fahrenheit (165 degrees Celsius). Grease and flour a Bundt pan to ensure easy release of the cake after baking.
Mix Dry Ingredients: In a bowl, combine the sifted cake flour, sugar, salt, and baking powder. Set aside.
Cream Wet Ingredients: In a separate large mixing bowl, cream together the unsalted butter, cream cheese, and pure vanilla extract until smooth and fluffy.
Incorporate Eggs: Beat in the eggs one at a time until well incorporated into the butter and cream cheese mixture.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until the batter is smooth and well combined. If desired, add cream bouquet for an extra layer of flavor.
Prepare Filling: In another bowl, prepare the filling by mixing brown sugar, finely crumbled graham crackers, melted butter, and ground cinnamon until it forms a crumbly mixture.
Layer and Swirl: Pour half of the cake batter into the prepared Bundt pan. Dollop half of the graham cracker filling on top of the batter. Add the remaining cake batter on top, then sprinkle the rest of the filling over it. Use a knife to gently swirl the filling into the batter, creating a marbled effect.
Remove Air Bubbles: Tap the pan on the counter a few times to remove any air bubbles trapped in the batter.
Bake to Perfection: Bake the cake in the preheated oven for about 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Glaze: Allow the cake to cool in the pan for about 15 minutes, then invert it onto a wire rack to cool completely. Meanwhile, prepare the glaze by mixing powdered sugar, milk (adjust for desired consistency), and vanilla extract. Drizzle the glaze over the cooled cake.
Serve and Enjoy: Slice into this heavenly creation and savor each bite of the Honey Bun pound cake, reveling in its delightful blend of flavors and textures.

Whether shared with loved ones or savored as a personal indulgence, this Honey Bun pound cake is sure to become a cherished favorite in your repertoire of dessert recipes. Happy baking and happy eating!

Honey Bun pound cake recipe

Indulge in the irresistible blend of cinnamon-sugar swirls in this Honey Bun pound cake recipe. Moist, flavorful, and perfect for any occasion.

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Prep Time 25

Cook Time 1 29

Course Main Course

Cuisine American

Servings 21 Slices

Ingredients

– 3 cups cake flour sifted
– 3 cups sugar
– Pinch of salt
– 1/2 teaspoon baking powder
– 3 sticks unsalted butter at room temperature
– 5 eggs at room temperature
– 12 oz cream cheese at room temperature
– 1 tablespoon pure vanilla extract
– Cream bouquet optional

Filling:

– 1 cup brown sugar
– 1/2 cup finely crumbled graham crackers
– 1/4 cup melted butter
– 1 tablespoon ground cinnamon

Glaze:

– About 1 1/2 cups powdered sugar
– Small amount of milk adjust for desired thickness
– Dash of vanilla extract

Instructions

Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius). Grease and flour a Bundt pan.
In a bowl, combine the sifted cake flour, sugar, salt, and baking powder.
In a separate large mixing bowl, cream together the unsalted butter, cream cheese, and pure vanilla extract until smooth and fluffy.
Beat in the eggs one at a time until well incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until the batter is smooth and well combined. Add cream bouquet if desired.
In another bowl, prepare the filling by mixing brown sugar, finely crumbled graham crackers, melted butter, and ground cinnamon until it forms a crumbly mixture.
Pour half of the cake batter into the prepared Bundt pan. Dollop half of the graham cracker filling on top of the batter.
Add the remaining cake batter on top of the filling, then sprinkle the rest of the filling over the batter. Use a knife to gently swirl the filling into the batter, avoiding scraping the bottom of the pan.
Tap the pan on the counter a few times to remove any air bubbles.
Bake the cake in the preheated oven for about 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 15 minutes, then invert it onto a wire rack to cool completely.
Prepare the glaze by mixing powdered sugar, a small amount of milk (adjust for desired consistency), and a dash of vanilla extract. Drizzle the glaze over the cooled cake.
Slice and serve the Honey Bun pound cake, and enjoy!