Pumpkin Honey Bun Cake Recipe
Introduction
Pumpkin Honey Bun Cake is a deliciously moist and flavorful dessert that combines the warm spices of pumpkin pie with a sweet cinnamon swirl. Topped with a smooth vanilla glaze, it’s perfect for cozy gatherings or any time you crave a comforting treat.
Ingredients
- 1 box Duncan Hines yellow cake mix
- 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 a thicker glaze)
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat the oven to 350°F and spray a 9×13-inch baking dish with cooking spray. Set aside.
- Step 2: In a large bowl, combine the yellow cake mix, vegetable oil, eggs, and pumpkin puree. Beat for about 2 minutes until smooth and well blended. Set aside.
- Step 3: In a small bowl, mix the brown sugar and pumpkin pie spice until combined.
- Step 4: Spread half of the cake batter evenly into the prepared baking dish.
- Step 5: Sprinkle the brown sugar and spice mixture evenly over the batter layer.
- Step 6: Carefully spread the remaining cake batter over the cinnamon sugar layer, smoothing the top.
- Step 7: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Step 8: Once baked, use a fork to poke holes all over the cake. This step is optional but allows the glaze to seep in for extra moisture. Let the cake cool slightly.
- Step 9: In a medium bowl, whisk together powdered sugar, milk, and vanilla extract to make the glaze. Adjust milk quantity for your preferred glaze thickness.
- Step 10: Pour the glaze evenly over the cake and let it set at room temperature before slicing and serving.
Tips & Variations
- Use pumpkin pie spice for a classic flavor or substitute with cinnamon alone if that’s what you have on hand.
- To make a richer glaze, add a tablespoon of cream cheese to the powdered sugar mixture before whisking.
- For an extra touch, sprinkle chopped nuts or cinnamon sugar on top of the glaze before it sets.
- If you prefer a dairy-free version, substitute vegetable oil with coconut oil and use your favorite non-dairy milk for the glaze.
Storage
Store the cake covered in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. When refrigerated, bring it to room temperature before serving or warm slices briefly in the microwave for best texture. The glaze may harden slightly in the fridge but will soften at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade pumpkin puree for this recipe?
Yes, homemade pumpkin puree works perfectly. Just make sure it’s well-cooked and smooth before using it in the batter.
What can I substitute for the cake mix?
You can use a homemade yellow cake recipe if preferred, but be aware that the texture and baking time may vary slightly. Using a standard yellow cake mix keeps this recipe quick and easy.
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Pumpkin Honey Bun Cake Recipe
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Pumpkin Honey Bun Cake is a moist and flavorful dessert that features layers of pumpkin-spiced cake batter and a cinnamon sugar swirl, topped with a smooth vanilla glaze. Perfect for fall gatherings or anytime you crave a cozy pumpkin treat.
Ingredients
Cake Batter
- 1 box Duncan Hines yellow cake mix
- ⅔ cup vegetable oil
- 4 large eggs
- 1 cup pure pumpkin puree
Cinnamon Sugar Layer
- 1 cup light brown sugar, packed
- 1 Tablespoon pumpkin pie spice (or ground cinnamon)
Glaze
- 2 cups powdered sugar
- 4–6 Tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray to prevent sticking and set it aside.
- Mix Cake Batter: In a large bowl, combine 1 box of Duncan Hines yellow cake mix, ⅔ cup vegetable oil, 4 large eggs, and 1 cup pure pumpkin puree. Beat the mixture on medium speed until smooth and fully combined, about 2 minutes. Set the batter aside.
- Prepare Cinnamon Sugar: In a small bowl, stir together 1 cup packed light brown sugar and 1 tablespoon pumpkin pie spice (or ground cinnamon) until combined.
- Layer Batter and Cinnamon Sugar: Pour half of the cake batter into the bottom of the prepared baking dish, spreading it evenly. Sprinkle the cinnamon sugar mixture evenly over this layer.
- Top with Remaining Batter: Carefully spoon and smooth the remaining cake batter over the cinnamon sugar layer, covering it completely.
- Bake the Cake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Poke Holes: Once baked, use a fork to poke holes all over the surface of the cake. This step is optional but helps the glaze seep into the cake, making it more moist. Allow the cake to cool while you prepare the glaze.
- Make the Glaze: In a medium bowl, whisk together 2 cups powdered sugar, 4 to 6 tablespoons milk (depending on desired glaze thickness), and 1 teaspoon vanilla extract until smooth.
- Glaze the Cake: Pour the glaze evenly over the cooled cake, making sure to cover all areas.
- Set and Serve: Allow the cake to come to room temperature so the glaze can fully set. Once set, slice and serve your delicious Pumpkin Honey Bun Cake.
Notes
- Poking holes in the cake before glazing is optional but enhances moisture by allowing the glaze to penetrate deeper.
- Adjust milk quantity in the glaze to achieve your preferred thickness.
- Use pumpkin pie spice for a warm spice blend or just cinnamon if you prefer a simpler flavor.
- This cake is best enjoyed within 2-3 days and can be refrigerated to extend freshness.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pumpkin cake, Honey bun cake, Pumpkin dessert, Pumpkin spice cake, Fall dessert, Yellow cake mix pumpkin recipe
