Pumpkin Honey Bun Cake is more than just a dessert; it’s a warm hug on a chilly autumn day and a nostalgic journey back to Grandma’s kitchen. We absolutely adore this cake because it masterfully blends the comforting flavors of pumpkin spice with the irresistible sweet swirl of a classic honey bun. Forget fussy frosting or complicated techniques; what makes this Pumpkin Honey Bun Cake truly special is its incredible ease of preparation coupled with its show-stopping taste and texture. Imagin extracte a tender, moist cake infused with real pumpkin and fragrant cinnamon, all enrobed in that signature gooey, cinnamon-sugar swirl that oozes with every bite. It’s the perfect centerpiece for any fall gathering, brunch, or simply as a delightful treat to brighten your afternoon. This recipe promises a delightful baking experience and a truly unforgettable slice of autumnal bliss.
Ingredients:
- 1 box Duncan Hines yellow cake mix (you will use the entire box, regardless of what the package directions suggest for a different recipe)
- 2/3 cup vegetable oil
- 4 large eggs
- 1 cup pure pumpkin puree (make sure it’s 100% pumpkin, not pumpkin pie filling)
- 1 cup light brown sugar, packed firmly into the measuring cup
- 1 Tablespoon pumpkin pie spice (if you don’t have this blend, 1 Tablespoon of ground cinnamon will work well)
- 2 cups powdered sugar (also known as confectioners’ sugar or icing sugar)
- 4-6 Tablespoons milk (start with 4 and add more if you prefer a thinner glaze)
- 1 teaspoon vanilla extract
Preparing the Pumpkin Honey Bun Cake Batter
First things first, let’s get our oven preheated and our baking pan ready. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). It’s crucial for an even bake that your oven is at the correct temperature. Now, grab a 9×13 inch baking pan. You’ll want to grease and flour it thoroughly. A good way to do this is to spray it with non-stick cooking spray, then add a tablespoon or two of flour and tilt and tap the pan until the flour coats all the greased surfaces. Tap out any excess flour. This step is key to ensuring your beautiful Pumpkin Honey Bun Cake releases cleanly from the pan after baking.
In a large mixing bowl, combine the dry yellow cake mix with the vegetable oil, large eggs, and pure pumpkin puree. Using an electric mixer on low speed, gradually increase to medium speed and beat until all the ingredients are just combined. Don’t overmix at this stage; we’re just aiming for a smooth, homogenous batter. Scrape down the sides of the bowl with a spatula as needed to make sure everything is incorporated. The batter will be quite thick and have a lovely orange hue from the pumpkin.
Creating the Swirl and Baking
Now it’s time to create that signature honey bun swirl that makes this cake so special. In a separate medium bowl, combine the packed light brown sugar and the pumpkin pie spice. Whisk these together until there are no large clumps of brown sugar and the spice is evenly distributed. This mixture will form the delicious caramel-like swirl throughout your cake.
Pour about half of the pumpkin cake batter into your prepared 9×13 inch baking pan and spread it evenly. Sprinkle about half of the brown sugar and spice mixture over this layer of batter. Don’t worry if it’s not perfectly even; some areas with more swirl are delightful. Now, carefully dollop the remaining pumpkin cake batter over the brown sugar layer. It might be a little tricky to spread this top layer evenly without disturbing the brown sugar below, so use a gentle hand. Once the top layer is mostly covered, sprinkle the rest of the brown sugar and spice mixture over the top. Again, a little unevenness adds to the charm.
Place the baking pan in the preheated oven. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The cake should be golden brown around the edges, and the top will look set. Be careful not to overbake, as this can lead to a dry cake. Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for at least 15-20 minutes before attempting to glaze it. This resting period is important for the cake to firm up slightly, making it easier to handle and preventing the glaze from melting off too quickly.
Whipping up the Creamy Glaze
While the cake is cooling, we can prepare the irresistible glaze. In a medium bowl, combine the powdered sugar, vanilla extract, and 4 tablespoons of milk. Using a whisk or a fork, stir vigorously until the glaze is smooth and lump-free. If the glaze seems too thick for your liking, add more milk, one tablespoon at a time, until you reach your desired drizzling consistency. A thicker glaze will hold its shape more and provide a more pronounced topping, while a thinner glaze will run down the sides of the cake, creating a lovely, rustic finish. Taste the glaze – you can adjust the vanilla if you like a stronger flavor.
Once the cake has cooled for the recommended 15-20 minutes, it’s time to glaze. Drizzle the prepared glaze generously over the warm cake. You can use a spoon or a piping bag for a more controlled drizzle. Let the glaze set for a few more minutes before slicing and serving. The warm cake will slightly melt the glaze, creating a beautifully cohesive topping that perfectly complements the moist, spiced cake and the sweet, gooey swirls. Enjoy your delicious Pumpkin Honey Bun Cake!
Conclusion:
And there you have it – your very own delicious Pumpkin Honey Bun Cake! This recipe brings together the comforting flavors of pumpkin spice and a sweet, cinnamon-swirled filling, all baked into a wonderfully moist and tender cake. It’s truly a treat that’s perfect for any occasion, from a cozy autumn brunch to a festive holiday gathering. The aroma alone is enough to fill your home with warmth and joy. I hope you enjoy baking and savoring every bite of this delightful cake. Don’t be afraid to get creative and make it your own!
For serving suggestions, this Pumpkin Honey Bun Cake is absolutely divine served warm with a dollop of whipped cream or a scoop of vanilla ice cream. It also pairs beautifully with a hot cup of coffee or spiced cider. If you’re feeling adventurous, consider adding a drizzle of cream cheese frosting for an extra layer of decadence. This cake is wonderfully versatile, so feel free to experiment with variations. You could add chopped pecans or walnuts to the batter or swirl in some chocolate chips for a different flavor profile. The possibilities are endless!
Frequently Asked Questions:
Can I make the Pumpkin Honey Bun Cake ahead of time?
Yes, you absolutely can! The Pumpkin Honey Bun Cake can be baked a day in advance and stored at room temperature, tightly covered. For best results, gently reheat individual slices in the oven or microwave before serving.
What kind of pumpkin puree should I use for the Pumpkin Honey Bun Cake?
It’s best to use 100% pure pumpkin puree, not pumpkin pie filling. The puree provides the essential pumpkin flavor and moisture for the cake without added sugars or spices that could alter the recipe’s balance.
Pumpkin Honey Bun Cake Delicious Fall Treat
A moist and flavorful fall cake featuring a swirl of brown sugar and spice, topped with a sweet glaze.
Ingredients
- 1 box Duncan Hines yellow cake mix
- 2/3 cup vegetable oil
- 4 large eggs
- 1 cup pure pumpkin puree
- 1 cup light brown sugar, packed
- 1 Tablespoon pumpkin pie spice
- 2 cups powdered sugar
- 4-6 Tablespoons milk
- 1 teaspoon vanilla extract
Instructions
-
Step 1
Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. -
Step 2
In a large bowl, combine cake mix, vegetable oil, eggs, and pumpkin puree. Beat with an electric mixer until just combined. -
Step 3
In a separate bowl, mix brown sugar and pumpkin pie spice. -
Step 4
Pour half the batter into the prepared pan, sprinkle with half the brown sugar mixture, then top with the remaining batter and sprinkle with the rest of the brown sugar mixture. -
Step 5
Bake for 30-35 minutes, or until a toothpick comes out clean. Let cool in the pan for 15-20 minutes. -
Step 6
While the cake cools, whisk together powdered sugar, vanilla extract, and 4 tablespoons of milk until smooth. Add more milk, one tablespoon at a time, for a thinner glaze. -
Step 7
Drizzle the glaze over the warm cake and let it set before serving.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.