Description
This Pumpkin Honey Bun Cake is a moist and flavorful dessert made with pumpkin puree, warm spices, and a sweet cinnamon-sugar swirl, topped with a smooth vanilla glaze. Perfect for fall gatherings or anytime you crave a spiced, comforting cake.
Ingredients
Scale
Cake Batter
- 1 box Duncan Hines yellow cake mix (do not follow box quantities)
- 2/3 cup vegetable oil
- 4 large eggs
- 1 cup pure pumpkin puree
Cinnamon Sugar Swirl
- 1 cup light brown sugar, packed
- 1 tablespoon pumpkin pie spice (or ground cinnamon)
Glaze
- 2 cups powdered sugar
- 4–6 tablespoons milk (use less for a thicker glaze)
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set it aside.
- 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 fully combined and smooth.
- Make Cinnamon Sugar: In a small bowl, stir together the light brown sugar and pumpkin pie spice (or cinnamon) to create the cinnamon sugar swirl.
- Layer Batter and Cinnamon Sugar: Pour half of the cake batter into the prepared baking dish and smooth it out evenly. Sprinkle the cinnamon sugar mixture all over the top of this layer.
- Top with Remaining Batter: Carefully smooth the remaining cake batter over the cinnamon sugar, making sure it covers evenly without mixing too much.
- Bake the Cake: Place the pan in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Optional Poke Holes: Using a fork, poke holes all over the warm cake to allow the glaze to seep deeper, adding moisture. This step is optional and can be skipped if you prefer a smooth top.
- Prepare the Glaze: In a medium bowl, whisk together powdered sugar, milk (start with 4 tablespoons and add more if needed), and vanilla extract until smooth. Adjust milk quantity for desired thickness.
- Apply the Glaze: Pour the glaze evenly over the cake, covering the entire surface to ensure every bite is sweet and moist.
- Cool and Serve: Allow the cake to cool to room temperature so the glaze can set fully. Once set, slice and serve your delicious pumpkin honey bun cake.
Notes
- Use pumpkin puree and not pumpkin pie filling to avoid extra sweetness and spices.
- The glaze consistency can be adjusted by adding more or less milk according to preference.
- Poking holes in the cake is optional but helps the glaze penetrate and keep the cake moist.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- This cake pairs well with a cup of coffee or spiced tea.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 280 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 65 mg
Keywords: Pumpkin Cake, Honey Bun Cake, Fall Dessert, Spiced Cake, Glazed Cake, Easy Pumpkin Recipe
