Pumpkin Honey Bun Cake Recipe
Pumpkin Honey Bun Cake is a moist and delicious dessert featuring a spiced pumpkin cake layered with a cinnamon brown sugar mixture and topped with a sweet vanilla glaze. It combines the warm flavors of pumpkin and pumpkin pie spice with the richness of a yellow cake base, creating a perfect treat for fall or any time you crave a comforting, sweet cake.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cake:
- 1 box Duncan Hines yellow cake mix (do not follow box amount instructions)
- ⅔ cup vegetable oil
- 4 large eggs
- 1 cup pure pumpkin puree
- 1 cup light brown sugar, packed
- 1 tablespoon pumpkin pie spice (or ground cinnamon)
For the Glaze:
- 2 cups powdered sugar
- 4–6 tablespoons milk (use less for thicker glaze, more for thinner)
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F. Lightly spray a 9×13-inch baking dish with cooking spray and set aside to prepare for the cake batter.
- Mix Cake Batter: In a large bowl, combine the yellow cake mix, vegetable oil, eggs, and pumpkin puree. Beat the mixture with an electric mixer on medium speed for about 2 minutes until smooth and fully combined. Set this batter aside.
- Prepare Cinnamon Sugar Layer: In a small bowl, mix together the packed light brown sugar and pumpkin pie spice (or cinnamon) to create the cinnamon sugar layer.
- Layer Cake Batter and Cinnamon Sugar: Pour half of the pumpkin cake batter evenly into the prepared baking dish, smoothing it out. Sprinkle the cinnamon sugar mixture evenly over the batter. Carefully spoon the remaining cake batter over the cinnamon sugar layer and smooth it out to cover completely.
- Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Poke Holes (Optional): Using a fork, gently poke holes all over the surface of the warm cake. This step allows the glaze to seep into the cake, making it extra moist, but can be skipped if you prefer a smooth top glaze.
- Make the Glaze: While the cake cools, whisk together powdered sugar, milk (start with 4 tablespoons and adjust for desired thickness), and vanilla extract in a medium bowl until smooth and pourable.
- Glaze the Cake: Pour the glaze evenly over the cooled cake, ensuring complete coverage. Allow the cake to sit at room temperature for the glaze to set fully before slicing.
- Serve: Slice the cake into pieces and serve. This cake can be enjoyed slightly warm or at room temperature.
Notes
- This cake is delicious served slightly warm or at room temperature.
- Store covered at room temperature for up to 3 days.
- You can refrigerate the cake, covered, for up to 1 week.
- The cake freezes well when wrapped properly, for up to 3 months.
- For a thicker glaze, use less milk; for a thinner glaze, add more milk.
- Optional fork holes in the cake allow the glaze to soak in and increase moisture.
- Refer to ingredient substitutions and FAQs for variations or dietary needs.
Keywords: pumpkin cake, honey bun cake, pumpkin dessert, fall recipes, glazed cake, pumpkin honey bun
Find it online: https://dishedbydana.com/pumpkin-honey-bun-cake-recipe/
