If you are craving a cozy, irresistibly sweet treat that captures the essence of fall, look no further than this Pumpkin Honey Bun Cake Recipe. It’s a delightful blend of moist pumpkin-infused yellow cake swirled with a warm, spiced brown sugar layer and topped with a luscious vanilla glaze that seeps into every bite. This cake is one of those comforting desserts that feels like a hug in cake form and works beautifully for family gatherings, holiday celebrations, or simply to brighten an ordinary day.
Ingredients You’ll Need
Gathering the right ingredients is half the joy of baking this cake, and each one plays a crucial role in bringing out the amazing flavors and textures you’ll love. From the tender crumb of the cake to the aromatic spices that tickle your senses, every component is essential.
- Yellow cake mix: The convenient base that gives this cake its light, fluffy structure and classic cake flavor.
- Vegetable oil: Keeps the cake moist and tender without overpowering other flavors.
- Eggs: Add richness and help bind the batter together perfectly.
- Sour cream: Brings a subtle tang and helps keep the cake incredibly moist.
- Canned pumpkin puree: Adds that signature fall flavor and a beautiful orange hue.
- Brown sugar: Packed with molasses flavor, it creates the sweet, gooey swirl in the center.
- Ground cinnamon, nutmeg, ginger, and cloves: These warming spices form the aromatic backbone that makes this cake uniquely comforting.
- Powdered sugar: The key ingredient for a silky, sweet glaze that melts into the cake’s surface.
- Milk: Thins the glaze to just the right consistency for pouring.
- Vanilla extract: Adds a sweet, floral note to the glaze that perfectly rounds out the flavor.
How to Make Pumpkin Honey Bun Cake Recipe
Step 1: Prepare Your Baking Dish
Start by preheating your oven to 350°F (175°C) and greasing and flouring a 9 by 13-inch baking dish. This step ensures your cake will release easily once baked and gives it a lovely crust around the edges.
Step 2: Mix the Cake Batter
In a large bowl, whisk together the yellow cake mix, vegetable oil, eggs, sour cream, and pumpkin puree until everything is blended smoothly. The pumpkin adds moisture and flavor while sour cream gives a wonderful, tender crumb texture.
Step 3: Combine the Spice Mixture
In a separate bowl, stir together the brown sugar, cinnamon, nutmeg, ginger, and cloves. This spicy-sweet mixture brings the honey bun sensation to life right inside your cake.
Step 4: Assemble the Cake Layers
Pour half of the cake batter into your prepared baking dish, spreading it evenly. Then, sprinkle the brown sugar and spice mixture evenly over the batter. Finally, pour the remaining batter on top and spread it out gently to cover the sugary layer.
Step 5: Bake to Perfection
Pop the cake in the oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell absolutely heavenly as the pumpkin and spices bake together.
Step 6: Prepare the Vanilla Glaze
While the cake is baking, whisk together powdered sugar, milk, and vanilla extract until silky smooth. This glaze is what elevates this cake from delicious to downright addictive.
Step 7: Glaze and Cool
Once the cake is out of the oven and still warm, poke holes across the surface with a fork or skewer. Pour the vanilla glaze evenly over the top, letting it seep into the holes for maximum flavor and moisture. Allow the cake to cool completely so the glaze can set beautifully.
How to Serve Pumpkin Honey Bun Cake Recipe
Garnishes
For a pretty presentation, dust the cooled cake with a light sprinkle of cinnamon or a handful of chopped pecans or walnuts. A dollop of whipped cream or a scoop of vanilla ice cream on the side adds a creamy contrast that’s nothing short of heavenly.
Side Dishes
This cake pairs wonderfully with a hot cup of coffee, chai tea, or even a glass of cold milk. If serving at brunch, consider complementary sides like fresh fruit salad or spiced yogurt for a well-rounded spread.
Creative Ways to Present
Try turning this Pumpkin Honey Bun Cake Recipe into cupcakes for a fun twist and easy serving. You can also layer slices with whipped cream and fresh berries for an elegant trifle that will wow guests at any party.
Make Ahead and Storage
Storing Leftovers
Keep leftover cake fresh by covering it tightly with plastic wrap or storing it in an airtight container at room temperature. It will stay moist and delicious for up to 3 days, perfect for sneaking little bites whenever the craving hits.
Freezing
You can freeze this cake either whole or sliced. Wrap it carefully in plastic wrap and then aluminum foil, or store it in a freezer-safe container. It’s best to enjoy it within 2 months for the freshest flavor and texture.
Reheating
To revive frozen or refrigerated slices, warm them briefly in the microwave for about 15-20 seconds or in a low oven until just heated through. The glaze will soften and the cake will regain that fresh-from-the-oven feel.
FAQs
Can I make the cake from scratch instead of using a mix?
Absolutely! While this recipe uses yellow cake mix for convenience, you can substitute your favorite homemade yellow cake batter and follow the same layering and spice instructions.
Is canned pumpkin the only option for pumpkin puree?
You can use homemade pumpkin puree as long as it’s cooked and mashed well. Just make sure it’s not watery, or adjust other wet ingredients accordingly.
Can I substitute the sour cream?
Yes, you could use plain Greek yogurt as a substitute for sour cream. It will still provide moisture and a bit of tang but may alter the texture slightly.
How spicy is the cake? Can I adjust the spices?
The spice blend is warm and balanced, but feel free to tweak it to your preference—add more cinnamon for sweetness or less cloves if you want a milder spice note.
Can this recipe be made gluten-free?
Using a gluten-free yellow cake mix will work wonderfully here. Make sure your mix is suitable for the baking method, and the result will be just as scrumptious.
Final Thoughts
This Pumpkin Honey Bun Cake Recipe is a true showstopper that brings the best of fall flavors into one simple, tasty package. I can’t wait for you to try it and watch how quickly it disappears from your kitchen. It’s a recipe to make, share, and keep coming back to season after season.
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Pumpkin Honey Bun Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
Description
This Pumpkin Honey Bun Cake is a moist and flavorful dessert perfect for fall and holiday gatherings. Made with spiced pumpkin batter layered with a cinnamon brown sugar filling and topped with a sweet vanilla glaze, it combines the comforting flavors of pumpkin spice with the richness of a classic yellow cake mix. Easy to prepare and bake, this cake promises a delightful treat for pumpkin lovers and spice enthusiasts alike.
Ingredients
Cake Batter
- 1 box yellow cake mix
- 3/4 cup vegetable oil
- 4 large eggs
- 1 cup sour cream
- 1 cup canned pumpkin puree
Spice Sugar Filling
- 1 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
Vanilla Glaze
- 2 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to ensure the cake doesn’t stick.
- Mix Cake Batter: In a large bowl, combine the yellow cake mix, vegetable oil, eggs, sour cream, and pumpkin puree. Mix thoroughly until the batter is smooth and well blended.
- Combine Spice Sugar: In a separate bowl, whisk together the brown sugar, ground cinnamon, nutmeg, ginger, and cloves until evenly mixed.
- Layer Batter and Spice Sugar: Pour half of the cake batter into the prepared baking dish and spread it evenly to create the first layer.
- Add Spice Sugar Layer: Sprinkle the brown sugar and spice mixture evenly over the batter layer for a sweet and spiced middle layer.
- Top with Remaining Batter: Pour the remaining cake batter over the sugar-spice layer and spread it out evenly to cover the filling.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Prepare Vanilla Glaze: While the cake bakes, whisk together powdered sugar, milk, and vanilla extract in a medium bowl until smooth and pourable.
- Glaze the Warm Cake: Once the cake is out of the oven and still warm, use a fork or skewer to poke holes all over the top. Pour the vanilla glaze evenly over the cake, allowing it to seep into the holes and cover the surface.
- Cool and Serve: Let the cake cool completely in the pan so the glaze sets, then cut into squares and serve warm or at room temperature.
Notes
- Ensure the canned pumpkin puree is 100% pumpkin and not pumpkin pie filling to avoid added sugars and spices.
- Do not overmix the cake batter once combined to keep the cake tender.
- Poking holes in the warm cake helps the glaze seep in and enhances flavor and moisture.
- Use full-fat sour cream for best texture and richness.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
