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
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 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.
