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Pumpkin Honey Bun Cake Recipe

Pumpkin Honey Bun Cake Recipe
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★★★★★

5 from 13 reviews

This Pumpkin Honey Bun Cake is a moist, flavorful dessert that combines the autumnal taste of pumpkin with a sweet cinnamon-sugar swirl and a smooth vanilla glaze. Perfect for fall gatherings or any time you’re craving a comforting cake with a seasonal twist, it features a simple yellow cake base enriched with pumpkin puree, layered with a spiced brown sugar filling, and finished with a luscious glaze that seeps into every bite.

Ingredients

Scale

Cake Batter

  • 1 box Duncan Hines yellow cake mix
  • 2/3 cup vegetable oil
  • 4 large eggs
  • 1 cup pure pumpkin puree

Cinnamon Sugar Filling

  • 1 cup light brown sugar, packed
  • 1 tablespoon pumpkin pie spice (or ground cinnamon)

Vanilla Glaze

  • 2 cups powdered sugar
  • 4–6 tablespoons milk (use less for a thicker glaze)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray and set it aside for later.
  2. Mix Cake Batter: In a large bowl, combine the yellow cake mix, vegetable oil, eggs, and pumpkin puree. Beat the mixture for about 2 minutes until it is smooth and well combined. Set aside.
  3. Prepare Cinnamon Sugar: In a small bowl, stir together the light brown sugar and pumpkin pie spice until evenly mixed.
  4. Layer Batter and Filling: Pour half of the cake batter into the prepared baking dish, spreading it out evenly. Sprinkle the cinnamon sugar mixture all over the top of the batter.
  5. Add Remaining Batter: Carefully spoon the remaining cake batter over the cinnamon sugar layer, smoothing it out evenly to cover the filling.
  6. Bake the Cake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Optional Poke Holes: Once baked, use a fork to poke holes all over the surface of the cake. This helps the glaze seep into the cake, making it moist. This step is optional if you prefer a smooth top.
  8. Prepare Glaze: In a medium bowl, whisk together the powdered sugar, milk (starting with 4 tablespoons), and vanilla extract. Adjust the milk quantity to reach your preferred glaze consistency.
  9. Apply Glaze: Pour the glaze evenly over the warm cake, allowing it to soak in through the holes or settle on top.
  10. Cool and Serve: Let the cake come to room temperature so the glaze can fully set. Once set, slice and serve your delicious Pumpkin Honey Bun Cake.

Notes

  • The step of poking holes in the cake before glazing is optional but recommended for a moister cake.
  • Use less milk in the glaze for a thicker consistency or more milk for a thinner glaze.
  • You can substitute pumpkin pie spice with just ground cinnamon if unavailable.
  • Ensure the cake is completely cooled to room temperature before slicing for clean cuts.
  • This cake can be stored covered at room temperature for up to 3 days, or refrigerated for up to a week.

Nutrition

Keywords: pumpkin cake, yellow cake mix, honey bun cake, fall dessert, cinnamon sugar swirl, pumpkin spice cake, easy pumpkin dessert

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