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
