Description
This Pumpkin Honey Bun Cake is a moist, flavorful treat combining the warm spices of cinnamon and pumpkin puree swirled into a yellow cake mix. Topped with a sweet honey glaze and optional pecans for added texture, this delightful cake is perfect for fall gatherings or anytime you crave a comforting dessert.
Ingredients
Scale
Cake Batter
- 1 box yellow cake mix
- 3/4 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup water
- 4 large eggs
Cinnamon Sugar Layer
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/4 cup chopped pecans (optional)
Glaze
- 2 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons honey
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan thoroughly to prevent sticking.
- Mix Cake Batter: In a large mixing bowl, combine the yellow cake mix, canned pumpkin puree, vegetable oil, water, and eggs. Beat on medium speed until smooth and fully combined for a consistent batter.
- Prepare Cinnamon Sugar Mixture: In a separate bowl, mix together the brown sugar and ground cinnamon evenly. Stir in the chopped pecans if desired to add a crunchy texture.
- Layer Batter: Pour half of the prepared cake batter into the greased baking pan and spread it evenly across the bottom.
- Add Cinnamon Sugar Layer: Evenly sprinkle the brown sugar and cinnamon mixture over the layer of batter in the pan.
- Top with Remaining Batter: Pour the remaining half of the cake batter over the cinnamon sugar layer carefully and gently spread it to cover the sugar layer.
- Create Swirl Effect: Use a knife to gently swirl the batter and cinnamon sugar layers together, creating a marbled effect for visual appeal and flavor distribution.
- Bake the Cake: Place the pan in the preheated oven and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Prepare Glaze: While the cake bakes, whisk together the powdered sugar, milk, vanilla extract, and honey in a small bowl until the glaze is smooth and creamy.
- Cool and Glaze: Once the cake is finished baking, remove it from the oven and let it cool on a wire rack for about 10 minutes to slightly set and cool before glazing.
- Apply Glaze and Serve: Evenly pour the prepared glaze over the warm cake and allow it to set for a few minutes before slicing and serving to ensure the glaze slightly hardens on top.
Notes
- You can omit the pecans if you prefer a nut-free version.
- Use canned pumpkin puree, not pumpkin pie filling for best results.
- Make sure not to over-mix the batter once you combine the layers to maintain the swirl pattern.
- The glaze can be adjusted for thickness by adding more milk to thin or more powdered sugar to thicken.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
