As the crisp autumn air settles in, there’s nothing quite like a comforting slice of Pumpkin Honey Bun Cake. This moist, spiced pumpkin cake with a sweet honey glaze is the perfect dessert for fall gatherings and cozy evenings at home. Whether you’re looking to impress guests at a potluck or simply want to enjoy a seasonal treat, this cake is sure to delight.
Ingredients:
For the Cake:
1 box yellow cake mix
3/4 cup vegetable oil
1 cup sour cream
4 large eggs
1 cup canned pumpkin puree
1 cup brown sugar, packed
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
For the Glaze:
2 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Directions:
Prepare the Cake:
Set your oven to 350°F (175°C) and grease and flour a 9×13-inch baking dish to ensure your cake comes out easily.
In a large bowl, combine the cake mix, vegetable oil, eggs, sour cream, and pumpkin puree. Stir until the mixture is well blended.
In a separate bowl, mix together the brown sugar, cinnamon, nutmeg, ginger, and cloves.
Pour half of the cake batter into the prepared baking dish, spreading it evenly. Sprinkle the brown sugar mixture over this layer.
Pour the remaining cake batter over the top and spread it out evenly.
Bake the Cake:
Place the cake in the preheated oven and bake for 40-45 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean, the cake is ready.
Prepare the Glaze:
Mix the Glaze: In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Finish and Serve:
Add the Glaze: While the cake is still warm, use a fork or skewer to poke holes all over the top. Pour the glaze over the cake, spreading it out to cover the entire surface.
Cool and Serve: Allow the cake to cool completely before serving. This will give the glaze time to set and the flavors to meld.
Serving Tips:
Serve Warm or at Room Temperature: This cake is delicious whether served warm or at room temperature. If you prefer it warm, you can briefly reheat individual slices in the microwave.
Garnish: For an extra touch, consider garnishing with a sprinkle of cinnamon or a dollop of whipped cream. A few pecans or walnuts also make a nice addition.
Pairing: This cake pairs wonderfully with a cup of coffee, tea, or hot cider. It’s also a great addition to any fall-themed dessert spread.
Storage Tips:
At Room Temperature: If you plan to eat the cake within a few days, you can store it at room temperature. Cover the cake with plastic wrap or aluminum foil to keep it fresh.
In the Refrigerator: For longer storage, keep the cake in the refrigerator. It will stay fresh for up to a week. Again, make sure it is covered to prevent it from drying out.
Freezing: If you want to keep the cake for a longer period, you can freeze it. Wrap the cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw the cake in the refrigerator before serving, and you can gently reheat it if desired.
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FAQs:
Can I use a different type of cake mix for this recipe?
Yes, you can substitute the yellow cake mix with a spice cake mix or even a white cake mix if you prefer. Keep in mind that using a spice cake mix will enhance the spice flavor of the cake, which complements the pumpkin well.
Can I make this cake ahead of time?
Absolutely! You can bake the cake up to a week in advance. Store it covered at room temperature or in the refrigerator. If you freeze it, be sure to wrap it tightly to maintain its freshness.
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree. To do this, cook and puree fresh pumpkin, then measure out 1 cup for the recipe. Make sure to drain excess moisture from the fresh pumpkin to avoid a soggy cake.
How can I make this cake dairy-free or gluten-free?
To make the cake dairy-free, use a dairy-free sour cream alternative and substitute almond milk or coconut milk for the milk in the glaze. For a gluten-free version, use a gluten-free cake mix and ensure that all other ingredients are gluten-free.
Conclusion:
This Pumpkin Honey Bun Cake is a true fall favorite, blending the comforting flavors of pumpkin and spices with a sweet glaze that adds a delightful finish. Perfect for sharing with family and friends or enjoying on a quiet evening, this cake is sure to become a seasonal staple in your dessert repertoire. Enjoy the flavors of fall with every bite!
📖 Recipe:
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Pumpkin Honey Bun Cake
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Enjoy the flavors of fall with this Pumpkin Honey Bun Cake. This moist, spiced pumpkin cake is topped with a sweet honey glaze, making it the perfect dessert for cozy evenings and fall gatherings. With a combination of warm spices and a delectable glaze, this cake is sure to become a seasonal favorite.
Ingredients
For the Cake:
1 box yellow cake mix
3/4 cup vegetable oil
4 large eggs
1 cup sour cream
1 cup canned pumpkin puree
1 cup brown sugar, packed
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
For the Glaze:
2 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a large bowl, combine the cake mix, vegetable oil, eggs, sour cream, and pumpkin puree. Mix until well blended.
- In a separate bowl, mix together the brown sugar, cinnamon, nutmeg, ginger, and cloves.
- Pour half of the cake batter into the prepared baking dish and spread it evenly.
- Sprinkle the brown sugar mixture over the batter.
- Pour the remaining cake batter over the top and spread it out evenly.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- While the cake is still warm, poke holes all over the top with a fork or skewer. Pour the glaze over the cake, spreading it out to cover the entire surface.
- Allow the cake to cool completely before serving to let the glaze set.
Notes
You can use a spice cake mix for added spice flavor.
For a dairy-free version, substitute dairy-free sour cream and milk alternatives.
Fresh pumpkin puree can be used instead of canned—just be sure to drain excess moisture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 380 kcal per serving
