Description
Pumpkin Honey Bun Cake combines the cozy flavors of pumpkin, cinnamon, and vanilla in a moist, tender cake layered with a sweet brown sugar-cinnamon swirl and topped with a smooth vanilla glaze. The recipe starts with a boxed yellow cake mix and pumpkin puree for convenience, yet yields a homemade taste. It’s perfect for fall gatherings or as a comforting dessert any time of year, and it serves a crowd with minimal effort.
Ingredients
- 1 box yellow cake mix
- 4 large eggs
- 3/4 cup pumpkin puree
- 3/4 cup sour cream
- 1/2 cup vegetable oil
- 1 tsp pumpkin pie spice
- 1 cup brown sugar
- 2 tsp cinnamon
- 2 cups powdered sugar
- 4-5 tbsp milk
- 1 tsp vanilla
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch pan.
- In a large bowl, beat together the yellow cake mix, eggs, pumpkin puree, sour cream, vegetable oil, and pumpkin pie spice until smooth.
- Pour half of the batter into the prepared pan, spreading evenly.
- In a small bowl, combine brown sugar and cinnamon. Sprinkle this mixture evenly over the batter.
- Pour the remaining batter over the cinnamon layer.
- Use a knife to gently swirl the cinnamon mixture into the batter.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cake from the oven and cool for 15 minutes in the pan.
- While the cake cools, whisk together the powdered sugar, milk, and vanilla until smooth to form a glaze.
- Pour the glaze over the warm cake, allowing it to soak in before slicing.
Notes
Substitute Greek yogurt for sour cream or use apple puree for pumpkin puree if desired. Make the cake a day ahead; store covered at room temperature for up to 3 days or freeze slices for up to 2 months. If the cake sinks, ensure your oven temperature is correct and batter is not overbeaten. For a thicker glaze, use less milk; for a thinner one, add more milk. For extra spice, add nutmeg or ginger to the batter.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American