Description
A cozy fall twist on the classic honey bun cake this Pumpkin Honey Bun Cake combines warm spices, pumpkin purée, and a sweet cinnamon-sugar swirl, finished with a luscious glaze for the perfect autumn treat.
Ingredients
For the cake:
1 box yellow cake mix (15.25 oz)
3/4 cup pumpkin purée
3/4 cup sour cream
3/4 cup vegetable oil
4 large eggs
1/2 cup brown sugar
1 tbsp pumpkin pie spice
1 tsp vanilla extract
For the cinnamon swirl:
1/2 cup brown sugar
1 tbsp ground cinnamon
2 tbsp honey
For the glaze:
2 cups powdered sugar
3 tbsp milk
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, mix cake mix, pumpkin purée, sour cream, oil, eggs, brown sugar, pumpkin pie spice, and vanilla until smooth.
3. Pour half of the batter into the prepared dish.
4. In a small bowl, stir together brown sugar, cinnamon, and honey for the swirl.
5. Spoon the cinnamon mixture evenly over the batter, then top with the remaining batter.
6. Use a knife to gently swirl through the layers for a marbled effect.
7. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
8. In a bowl, whisk powdered sugar, milk, and vanilla until smooth.
9. While the cake is still warm, pour glaze evenly over the top.
10. Let cool slightly before slicing and serving.
Notes
Store covered at room temperature for up to 3 days.
Add chopped pecans to the cinnamon swirl for a nutty crunch.
Serve warm with vanilla ice cream or a drizzle of extra honey for a decadent touch.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
Keywords: pumpkin honey bun cake, fall dessert, pumpkin spice cake, easy sheet cake, glazed pumpkin cake