Pumpkin Honey Bun Cake Recipe
Introduction
This Pumpkin Honey Bun Cake is a delightful blend of spicy pumpkin and sweet cinnamon sugar, perfect for cozy autumn days. It’s an easy-to-make dessert with a moist texture and a deliciously warm flavor that everyone will love.
Ingredients
- 1 can (15 oz) pumpkin purée
- 1 box yellow or white cake mix
- 1 cup cinnamon sugar (1/2 cup sugar mixed with 1/2 tablespoon cinnamon)
- Optional: glaze for drizzling (made from powdered sugar and milk or honey)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a bundt or tube pan well.
- Step 2: In a large bowl, combine the pumpkin purée and the cake mix until smooth and well blended.
- Step 3: Pour about half of the batter into the pan. Sprinkle half of the cinnamon sugar evenly over the batter.
- Step 4: Pour the remaining batter over the cinnamon sugar layer, then sprinkle the remaining cinnamon sugar on top.
- Step 5: Use a knife or skewer to gently swirl the cinnamon sugar into the batter for a marbled effect.
- Step 6: Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean.
- Step 7: Let the cake cool in the pan for 15 minutes before turning out onto a wire rack.
- Step 8: Drizzle with your favorite glaze, such as a simple mixture of powdered sugar and milk or honey, once the cake is completely cool.
Tips & Variations
- For extra moisture, add 2 eggs or ½ cup vegetable oil to the batter according to your cake mix instructions.
- Try adding chopped pecans or walnuts for a crunchy texture.
- Use pumpkin pie spice instead of cinnamon sugar for a more complex flavor.
- Make the glaze thicker or thinner by adjusting the amount of milk or honey used.
Storage
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze wrapped tightly for up to 3 months. Reheat slices gently in the microwave to enjoy warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned pumpkin purée?
Yes, you can make your own pumpkin purée by roasting and pureeing fresh pumpkin. Make sure it is well cooked and drained of excess moisture for the best results.
Is this recipe suitable for a bundt cake pan only?
No, you can use other baking pans like a loaf pan or round cake pans, but baking times may vary. Check doneness with a toothpick as you bake.
PrintPumpkin Honey Bun Cake Recipe
A moist and flavorful Pumpkin Honey Bun Cake combining the rich taste of pumpkin purée with a cinnamon sugar swirl. This delicious cake is baked to perfection and finished with a sweet honey glaze, making it a perfect treat for fall or any time you crave a cozy dessert.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cake Ingredients
- 1 cup pumpkin purée
- 1 box spice cake mix (about 15.25 oz)
- 1/2 cup vegetable oil
- 3 large eggs
- 1/4 cup water
Cinnamon Sugar Swirl
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Honey Glaze
- 1 cup powdered sugar
- 2 tablespoons honey
- 2–3 tablespoons milk (or as needed for drizzling consistency)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or a 9×13 inch baking pan to prevent sticking.
- Prepare batter: In a large mixing bowl, combine the spice cake mix, pumpkin purée, vegetable oil, eggs, and water. Stir well until all ingredients are fully incorporated and the batter is smooth.
- Create cinnamon sugar swirl: In a small bowl, mix the granulated sugar and ground cinnamon together. Set aside.
- Layer batter and cinnamon sugar: Pour half of the pumpkin cake batter into the prepared pan. Sprinkle the cinnamon sugar evenly over the batter, then pour the remaining batter on top. Use a knife or skewer to gently swirl the cinnamon sugar into the batter for a marbled effect.
- Bake the cake: Place the pan in the preheated oven and bake for 35-45 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare the honey glaze: While the cake is baking, whisk together powdered sugar, honey, milk, and vanilla extract until smooth. Adjust milk quantity to get desired drizzle consistency.
- Cool and glaze: Remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes. Then transfer to a wire rack. Once the cake is mostly cool, drizzle the honey glaze evenly over the top.
- Serve: Slice and serve the Pumpkin Honey Bun Cake warm or at room temperature. Enjoy!
Notes
- You can substitute canned pumpkin purée with fresh pumpkin purée if preferred.
- For a richer flavor, consider adding 1 teaspoon of pumpkin pie spice along with cinnamon sugar.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- The glaze can be made thicker or thinner by adjusting the amount of milk.
- This cake pairs beautifully with a cup of coffee or spiced tea.
Keywords: pumpkin cake, honey bun cake, cinnamon sugar swirl, fall dessert, baked cake, easy pumpkin recipe
