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Pumpkin Honey Bun Cake Recipe

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★★★★★

4.9 from 140 reviews

This Pumpkin Honey Bun Cake is a moist, flavorful dessert combining the richness of pumpkin puree with the warmth of pumpkin pie spice and a sweet brown sugar swirl. Topped with a smooth vanilla glaze that seeps into the cake, it creates a perfect balance of sweet and spice, making it an ideal comforting treat during fall or any time of the year.

Ingredients

Scale

For the Cake:

  • 1 box Duncan Hines yellow cake mix (do not go by amounts on the back of the box)
  • 2/3 cup vegetable oil
  • 4 large eggs
  • 1 cup pure pumpkin puree
  • 1 cup light brown sugar, packed
  • 1 Tablespoon pumpkin pie spice (or just ground cinnamon)

For the 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 aside to ensure the cake does not stick.
  2. Combine cake ingredients: In a large bowl, add the yellow cake mix, vegetable oil, eggs, and pumpkin puree. Beat the mixture until it is thoroughly combined and smooth, about 2 minutes. Then set the batter aside.
  3. Mix cinnamon sugar: In a small bowl, combine the light brown sugar with pumpkin pie spice (or cinnamon) and stir well to distribute the spices evenly.
  4. Layer the cake batter: Pour half of the cake batter evenly into the prepared baking dish, smoothing it out to form a flat layer.
  5. Add cinnamon sugar layer: Sprinkle the cinnamon sugar mixture evenly over the first layer of cake batter.
  6. Top with remaining batter: Carefully spoon and smooth the remaining cake batter over the cinnamon sugar layer, making sure to cover it completely.
  7. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is ready.
  8. Optional poking step: Using a fork, poke holes all over the top of the warm cake. This allows the glaze to seep deeply into the cake, adding extra moisture and flavor. This step can be skipped if you prefer a smooth top.
  9. Prepare the glaze: In a medium bowl, whisk together the powdered sugar, vanilla extract, and 4-6 tablespoons of milk. Adjust the milk amount to reach your desired glaze thickness.
  10. Glaze the cake: Pour the glaze evenly over the warm cake, spreading it to cover the surface fully. Allow the cake to cool to room temperature so the glaze can set properly.
  11. Serve: Once the glaze has set, slice the cake and serve. It can be enjoyed slightly warm or at room temperature.

Notes

  • Refer to the FAQ and ingredient list for substitution ideas or common questions.
  • This cake is delicious served slightly warm or at room temperature.
  • Store covered at room temperature for up to 3 days, in the refrigerator for up to 1 week, or freeze for up to 3 months.

Keywords: pumpkin cake, honey bun cake, pumpkin dessert, fall dessert, pumpkin spice cake, glazed cake

Find it online: https://kitchenwithkai.com/pumpkin-honey-bun-cake-recipe-2/