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Pumpkin Honey Bun Cake Recipe

Pumpkin Honey Bun Cake Recipe
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4.6 from 29 reviews

Indulge in the warm flavors of fall with this Pumpkin Honey Bun Cake. A moist pumpkin cake with a cinnamon swirl, topped with a sweet glaze, makes for a delightful dessert that’s perfect for autumn gatherings.

Ingredients

Units Scale

Cake:

  • 1 box yellow cake mix
  • 3/4 cup canned pumpkin puree
  • 1/2 cup sour cream
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon cinnamon

For the filling:

  • 1/2 cup brown sugar
  • 1 tablespoon cinnamon

For the glaze:

  • 2 cups powdered sugar
  • 2–3 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Mix the cake batter: In a large bowl, combine the cake mix, pumpkin puree, sour cream, oil, eggs, brown sugar, granulated sugar, pumpkin pie spice, and cinnamon. Mix until smooth.
  3. Prepare the filling: In a small bowl, stir together the brown sugar and cinnamon for the filling.
  4. Layer the batter: Pour half of the batter into the prepared baking dish, sprinkle the cinnamon sugar filling, then pour the remaining batter.
  5. Bake the cake: Bake for 38–42 minutes until a toothpick inserted comes out clean.
  6. Make the glaze: Whisk together powdered sugar, milk, and vanilla for the glaze.
  7. Glaze the cake: Drizzle the glaze over the warm cake after it cools slightly.
  8. Serve: Allow the glaze to set before slicing and serving.

Notes

  • This cake tastes better the next day as flavors meld.
  • Store covered at room temperature for up to 3 days or refrigerate for longer freshness.
  • Add chopped pecans to the filling for extra texture.

Nutrition

Find it online: https://easy-tapas-recipes.com/pumpkin-honey-bun-cake-recipe/