In the heart of each family gathering, there’s always a sweet treat that stands out and for us, it’s the honey bun pound cake. This cake blends the rich, comforting flavors of a traditional pound cake with the sweet, irresistible swirls of a honey bun. Originating from our love for simple and hearty desserts, this recipe has been a favorite during family reunions and Sunday dinners. It’s a perfect option if you’re looking for something to sweeten up your afternoon coffee or to finish off a family meal on a sweet note.
This honey bun pound cake is delightful on its own, but it truly shines when served with a dollop of fresh whipped cream or a scoop of vanilla ice cream. For an extra treat, warm it slightly before serving, and perhaps drizzle a little extra honey over the top. It pairs beautifully with a cup of strong coffee or a glass of cold milk.

Ingredients
1 cup unsalted butter, softened
1/4 cup vegetable oil
3 cups granulated sugar
5 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1 cup whole milk
2 teaspoons vanilla extract
1/3 cup honey
1 teaspoon ground cinnamon

Directions
1. Preheat your oven to 325 degrees F (165 degrees C) and grease a 10-inch bundt pan.
2. In a large bowl, cream together the butter, oil, and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Combine the flour and baking powder; add to the creamed mixture alternately with milk, starting and ending with the flour mixture.
5. Stir in the vanilla extract.
6. Pour half of the batter into the prepared bundt pan.
7. In a small bowl, mix the honey and cinnamon together and drizzle over the batter in the pan.
8. Top with the remaining batter and use a knife to swirl the honey mixture through the cake.
9. Bake in the preheated oven for about 60-70 minutes or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Variations & Tips

To add a bit more texture and flavor to your cake, consider folding a cup of chopped pecans into the batter. For those who enjoy a richer flavor, replace the whole milk with heavy cream, and you can also substitute brown sugar for half of the granulated sugar to deepen the flavor profile.