Banana Honeybun Cake

Banana Honeybun Cake is a warm, comforting dessert that blends the soft sweetness of banana bread with the indulgent richness of a honeybun cake. It starts with an easy cake mix base, is filled with ripe bananas and cinnamon spice, then topped with a luscious cream cheese frosting and finished with a silky caramel drizzle. It’s the kind of dessert I turn to when I want something nostalgic, crowd-pleasing, and deeply satisfying.

Why You’ll Love This Recipe

I love how this recipe transforms a simple box of cake mix into something extraordinary. The bananas add moisture and flavor, the cinnamon gives it that cozy, spiced note, and the cream cheese icing is irresistibly smooth and tangy. With a caramel drizzle on top, it feels like a bakery-style treat that I made right in my own kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

• Yellow cake mix

• Eggs

• Sour cream

• Vegetable oil

• Mashed ripe bananas (about 2 to 3 bananas)

• Vanilla extract

• Ground cinnamon

• Chopped nuts (optional)

For the cream cheese icing:

• Cream cheese, softened

• Unsalted butter, softened

• Powdered sugar

• Vanilla extract

• Milk (adjust for consistency)

For the caramel drizzle:

• Caramel sauce (store-bought or homemade)

Directions

1. Preheat the Oven
   I preheat my oven to 350°F (175°C) and grease a 9×13 inch baking pan.

2. Prepare the Cake Batter
   In a large bowl, I mix the yellow cake mix, eggs, sour cream, vegetable oil, mashed bananas, vanilla extract, and cinnamon until the batter is smooth. If I’m using nuts, I fold them in last.

3. Bake the Cake
   I pour the batter into the prepared baking pan, spreading it evenly. Then I bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, I let the cake cool completely on a wire rack.

4. Prepare the Cream Cheese Icing
   While the cake cools, I beat the softened cream cheese and butter together until smooth. Then I gradually add the powdered sugar. I mix in vanilla extract and just enough milk to get the icing to a spreadable consistency.

5. Assemble the Cake
   Once the cake is completely cooled, I spread the cream cheese icing generously over the top. Finally, I drizzle the caramel sauce over the icing in a zigzag pattern or random swirls.

Servings and timing

This recipe serves 12 generous slices. It takes about 15 minutes to prep, 30–35 minutes to bake, and additional time to cool and frost—so I plan for about 1.5 hours total from start to finish.

Variations

Sometimes I swirl a cinnamon-sugar mixture into the batter before baking for an extra honeybun touch. I’ve also added a handful of mini chocolate chips or swapped the caramel for a maple glaze. For a nutty version, I use toasted pecans or walnuts in both the batter and sprinkled on top.

Storage/Reheating

I store the cake in an airtight container in the fridge for up to 5 days. It tastes great cold or at room temperature. If I want to serve it warm, I microwave a slice for 10–15 seconds, which makes the icing soft and the caramel gooey again.

FAQs

Can I make this cake without the cream cheese frosting?

Yes, but I love the way the tangy frosting balances the sweet banana and caramel. If I skip it, I sometimes dust the cake with powdered sugar or use a simple glaze instead.

How ripe should the bananas be?

The riper the better—I use bananas with lots of brown spots for maximum flavor and moisture.

Can I make this in a bundt pan?

I’ve tried it in a bundt pan and it works well, but I grease the pan thoroughly and adjust the baking time to about 45–50 minutes.

Do I need to refrigerate the cake?

Yes, because of the cream cheese icing, I store it in the fridge. I take it out 20–30 minutes before serving for the best texture.

Can I freeze the cake?

Yes, I freeze it in slices with the icing already on. I wrap them well and thaw in the fridge overnight before serving.

Conclusion

Banana Honeybun Cake is the kind of dessert that feels like a warm hug—sweet, moist, spiced just right, and topped with creamy frosting and gooey caramel. It’s quick to make, easy to share, and guaranteed to disappear fast. Once I made it, it quickly became one of my favorite ways to use up ripe bananas.