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Pumpkin Honey Bun Cake Recipe

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4.2 from 33 reviews

  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. Combine Spice Sugar: In a separate bowl, whisk together the brown sugar, ground cinnamon, nutmeg, ginger, and cloves until evenly mixed.
  4. 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.
  5. Add Spice Sugar Layer: Sprinkle the brown sugar and spice mixture evenly over the batter layer for a sweet and spiced middle layer.
  6. Top with Remaining Batter: Pour the remaining cake batter over the sugar-spice layer and spread it out evenly to cover the filling.
  7. 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.
  8. Prepare Vanilla Glaze: While the cake bakes, whisk together powdered sugar, milk, and vanilla extract in a medium bowl until smooth and pourable.
  9. 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.
  10. 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

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Find it online: https://safetydangerdefender.com/pumpkin-honey-bun-cake-recipe/