Description
This Pumpkin Honey Bun Cake is a moist, spiced treat perfect for fall gatherings. Made with a yellow cake mix combined with pumpkin puree and warm spices, layered with a cinnamon-brown sugar filling, and finished with a smooth vanilla glaze, this cake delivers comforting flavors reminiscent of a classic honey bun in an easy-to-make cake form.
Ingredients
Scale
Cake Batter
- 1 box yellow cake mix
- 3/4 cup vegetable oil
- 4 large eggs
- 1 cup sour cream
- 1 cup canned pumpkin puree
Brown Sugar Filling
- 1 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
Vanilla Glaze
- 2 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to prevent sticking and ensure even baking.
- Mix cake batter: In a large bowl, combine the yellow cake mix, vegetable oil, eggs, sour cream, and pumpkin puree. Mix well until the batter is smooth and fully blended.
- Prepare brown sugar filling: In a separate small bowl, stir together the packed brown sugar, ground cinnamon, ground nutmeg, ground ginger, and ground cloves until evenly mixed.
- Layer batter and filling – first layer: Pour half of the pumpkin cake batter into the prepared baking dish and spread it into an even layer.
- Add brown sugar mixture: Evenly sprinkle the brown sugar and spice mixture over the first layer of batter.
- Layer batter – second layer: Pour the remaining half of the cake batter over the brown sugar mixture and spread it out evenly to cover the filling.
- Bake the cake: Place the baking dish in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Make the glaze: While the cake bakes, whisk together powdered sugar, milk, and vanilla extract in a medium bowl until the glaze is smooth and lump-free.
- Glaze the cake: Once the cake is out of the oven and still warm, poke holes evenly over the surface using a fork or skewer. Pour the vanilla glaze over the entire cake, spreading it to cover completely.
- Cool and serve: Allow the cake to cool completely in the pan so the glaze can set properly before slicing and serving.
Notes
- Make sure to let the cake cool fully before cutting to avoid the glaze running excessively.
- You can substitute pumpkin puree with homemade pumpkin if preferred.
- This cake stores well covered at room temperature for up to 3 days or refrigerated for up to 5 days.
- For an extra touch, sprinkle chopped pecans over the glaze before it sets.
- Use a toothpick to test doneness carefully to avoid overbaking and drying out the cake.
