There is something utterly irresistible about this Pumpkin Honey Bun Cake Recipe that brings cozy autumn vibes right into your kitchen. Combining the warm spices of cinnamon, nutmeg, and cloves with the moist richness of pumpkin puree and a luscious honey-glazed topping, this cake practically melts in your mouth. It’s a perfect centerpiece for gatherings or a delightful treat with your afternoon coffee. You’ll appreciate how the flavors balance beautifully—sweet but not cloying, tender with a slight hint of spice, making it a definitive fall favorite.
Ingredients You’ll Need
Getting started is a breeze with pantry-friendly staples and a few seasonal touches. Each ingredient is thoughtfully chosen to create that signature moistness, rich flavor, and inviting aroma that defines the Pumpkin Honey Bun Cake Recipe.
- Yellow cake mix: The base for a soft, tender crumb that makes the cake light and airy.
- Vegetable oil: Adds moisture and helps keep the cake wonderfully tender.
- Eggs (4 large): Provide structure and richness to the batter.
- Sour cream (1 cup): Keeps the cake moist and adds a subtle tang for depth in flavor.
- Canned pumpkin puree (1 cup): Brings natural sweetness, vibrant color, and that unmistakable pumpkin goodness.
- Brown sugar (1 cup, packed): Sweetens with a hint of molasses and blends with the spices for the “honey bun” swirl effect.
- Ground cinnamon (2 teaspoons): Delivers warm, comforting spice essential for fall desserts.
- Ground nutmeg (1 teaspoon): Adds a subtle nutty flavor that complements the pumpkin.
- Ground ginger (1/2 teaspoon): Introduces a gentle spicy kick to balance the sweetness.
- Ground cloves (1/2 teaspoon): Enhances the aromatic spice profile of the cake.
- Powdered sugar (2 cups): The key to creating a smooth, sweet glaze that finishes the cake beautifully.
- Milk (1/3 cup): Helps thin the glaze to the perfect drizzling consistency.
- Vanilla extract (1 teaspoon): Rounds out the glaze with a lovely vanilla warmth.
How to Make Pumpkin Honey Bun Cake Recipe
Step 1: Prepare Your Baking Dish and Oven
Preheating your oven to 350°F is the first step—this sets the perfect heat to bake the cake evenly. Grease and flour a 9×13-inch baking dish to ensure your cake won’t stick and comes out perfectly intact.
Step 2: Mix the Cake Batter
Combine the yellow cake mix, vegetable oil, eggs, sour cream, and pumpkin puree in a large bowl. Beat until you have a smooth batter. This mixture comes together easily, and the pumpkin puree adds wonderful moisture and flavor.
Step 3: Create the Spice and Sugar Mixture
In a separate bowl, whisk together the brown sugar, cinnamon, nutmeg, ginger, and cloves. This is the magic blend that creates the characteristic sweet and spicy ribbons throughout your cake.
Step 4: Assemble the Layers
Pour half of the batter into your baking dish and spread it evenly with a spatula. Then, sprinkle the brown sugar and spice mixture over this first layer, distributing it carefully so every bite has a swirl of flavor.
Step 5: Add Remaining Batter and Bake
Top the brown sugar layer with the remaining batter, spreading it gently to cover the sugar completely. Pop the dish into your preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back when touched.
Step 6: Prepare the Glaze
While the cake is baking, whisk powdered sugar, milk, and vanilla extract until smooth and creamy. This glaze is what gives the cake its iconic honey bun finish, making it irresistibly sweet and shiny.
Step 7: Glaze the Warm Cake
Once your cake is out of the oven but still warm, poke holes all over the top with a fork or skewer. Pour the glaze evenly over the surface, allowing it to seep into the holes for extra flavor infusion and moisture.
Step 8: Cool and Enjoy
Allow the cake to cool fully so the glaze can set up nicely. This resting period makes slicing cleaner and eating more enjoyable, as the glaze will no longer be runny but perfectly luscious and sticky.
How to Serve Pumpkin Honey Bun Cake Recipe
Garnishes
A simple dusting of cinnamon or a few chopped pecans on top adds a bit of extra texture and warmth. For a decadent twist, serve with a dollop of whipped cream or a scoop of vanilla ice cream to complement the spices delightfully.
Side Dishes
This cake pairs wonderfully with a hot cup of coffee, chai tea, or spiced cider. If you’re serving at brunch, consider alongside fresh fruit or a light salad to balance the cake’s richness.
Creative Ways to Present
Cut the Pumpkin Honey Bun Cake Recipe into squares and serve on a rustic wooden board for a cozy, inviting look. Or layer it with whipped cream and cinnamon-spiced apples in a trifle bowl for an unexpected yet irresistible dessert presentation.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake covered tightly at room temperature for up to two days, or refrigerate for up to five days to maintain freshness. Make sure it’s in an airtight container to prevent drying out or absorbing other fridge odors.
Freezing
The Pumpkin Honey Bun Cake Recipe freezes beautifully. Wrap individual portions or the whole cake tightly in plastic wrap and then foil. Freeze for up to three months. When ready to enjoy, thaw overnight in the fridge for best texture.
Reheating
Rewarm slices gently in the microwave for 15 to 20 seconds to bring back that soft, freshly baked warmth. Avoid overheating to keep the glaze from melting off completely.
FAQs
Can I use homemade cake mix instead of boxed mix?
Absolutely! Homemade yellow cake batter works perfectly if you prefer from-scratch baking. Just ensure it’s similar in moisture content so the texture stays tender.
Is canned pumpkin puree necessary or can I use fresh pumpkin?
You can use fresh pumpkin puree as long as it is cooked and smooth. Just be sure to measure correctly and drain any extra water to avoid a soggy cake batter.
Can I replace the sour cream with yogurt or buttermilk?
Yes, plain Greek yogurt or buttermilk are excellent substitutes that will maintain moisture and add a nice tang. Use the same amount for best results.
How do I know when the cake is done?
Use a toothpick or cake tester inserted into the center of the cake. If it comes out clean or with a few moist crumbs, your cake is perfectly baked and ready to come out of the oven.
Can the glaze be made dairy-free?
Definitely! Simply swap the milk for a plant-based alternative like almond or oat milk to keep it vegan and dairy-free without sacrificing taste or texture.
Final Thoughts
This Pumpkin Honey Bun Cake Recipe is a joyous way to celebrate the flavors of fall in your own home. From its easy preparation to its crowd-pleasing flavors, it’s a dessert that invites smiles and seconds. I can’t wait for you to try it and make it a delicious staple in your seasonal baking repertoire!
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Pumpkin Honey Bun Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Honey Bun Cake is a moist, spiced treat perfect for fall or any time you crave a sweet pumpkin dessert. Featuring a tender yellow cake base infused with pumpkin puree and warming spices, it’s layered with a cinnamon-brown sugar swirl and topped with a silky vanilla glaze, creating a delightful balance of flavors and textures that will satisfy your sweet tooth.
Ingredients
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 Spice Mixture
- 1 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
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) and grease and flour a 9×13-inch baking dish to ensure your cake doesn’t stick.
- Mix Cake Batter: In a large mixing bowl, combine the yellow cake mix, vegetable oil, eggs, sour cream, and canned pumpkin puree. Mix thoroughly until the batter is smooth and well blended.
- Prepare Brown Sugar Spice Mixture: In a separate bowl, stir together the brown sugar, ground cinnamon, ground nutmeg, ground ginger, and ground cloves to create a fragrant, sweet spice blend.
- Layer Batter and Spice Mixture: Pour half of the prepared cake batter into the baking dish, spreading it evenly. Sprinkle the entire brown sugar spice mixture over this layer.
- Top with Remaining Batter: Pour the remaining cake batter over the brown sugar mixture and spread it out evenly to cover.
- Bake: Place the pan in the preheated oven and bake for 40-45 minutes. Check doneness by inserting a toothpick in the center; it should come out clean when ready.
- Make the Glaze: While the cake is baking, whisk together powdered sugar, milk, and vanilla extract in a medium bowl until smooth and pourable.
- Apply Glaze: Once the cake comes out of the oven, while still warm, poke holes all over the surface with a fork or skewer. Pour the glaze over the cake, allowing it to seep into the holes and coat the top evenly.
- Cool and Serve: Let the cake cool completely in the pan so the glaze can set before slicing and serving.
Notes
- You can substitute vegetable oil with melted butter for a richer flavor.
- For a dairy-free option, use a vegan sour cream alternative and a non-dairy milk for the glaze.
- Make sure not to overmix the batter to keep the cake light and fluffy.
- If you prefer a thicker glaze, reduce the milk slightly.
- Storing the cake in an airtight container at room temperature will keep it fresh for up to 3 days.
