Pumpkin Honey Bun Cake Recipe
Introduction
This Pumpkin Honey Bun Cake is a delightful twist on the classic honey bun, bringing warm pumpkin flavors and cinnamon sugar swirls into a moist, easy-to-make cake. Perfect for fall gatherings or a cozy dessert any time of year.
Ingredients
- 1 can (15 oz) pumpkin purée
- 1 box yellow cake mix
- 2 tablespoons cinnamon sugar
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a bundt or tube pan.
- Step 2: In a large bowl, combine the pumpkin purée and cake mix until you have a smooth batter.
- Step 3: Pour half of the batter into the prepared pan. Sprinkle half of the cinnamon sugar evenly over the batter.
- Step 4: Pour the remaining batter on top, then sprinkle the remaining cinnamon sugar over it.
- Step 5: Use a knife or skewer to gently swirl the cinnamon sugar through the batter for a marbled effect.
- Step 6: Bake for 45 to 50 minutes or until a toothpick inserted comes out clean.
- Step 7: Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
- Step 8: Optional: Drizzle your favorite glaze or honey over the cooled cake before serving.
Tips & Variations
- Use homemade cinnamon sugar by mixing equal parts ground cinnamon and granulated sugar for the freshest flavor.
- Try adding chopped nuts or raisins to the batter for added texture and flavor.
- For a richer cake, substitute part of the pumpkin purée with Greek yogurt or sour cream.
Storage
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week. To reheat, warm individual slices in the microwave for 10–15 seconds.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned purée?
Yes, but be sure to cook and purée the fresh pumpkin until smooth before measuring the same quantity as canned pumpkin purée.
What kind of glaze pairs best with this cake?
A simple vanilla or cream cheese glaze complements the pumpkin and cinnamon flavors beautifully, but honey drizzle also works well for added sweetness.
PrintPumpkin Honey Bun Cake Recipe
This Pumpkin Honey Bun Cake is a moist, flavorful dessert combining the warm spices of cinnamon and pumpkin with a sweet honey glaze. It’s an easy-to-make cake perfect for fall celebrations or anytime you crave a comforting treat with a seasonal twist.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 box yellow or spice cake mix (approx. 15.25 oz)
- 1/2 cup cinnamon sugar (1/4 cup sugar mixed with 1/2 teaspoon cinnamon)
Wet Ingredients
- 1 cup pumpkin purée (canned or fresh)
- 1/2 cup vegetable oil
- 3 large eggs
- 1/3 cup honey
Glaze
- 1 cup powdered sugar
- 2 tablespoons honey
- 1 tablespoon milk (or as needed for consistency)
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a tube or bundt pan to ensure the cake releases easily after baking.
- Mix the Wet Ingredients: In a large mixing bowl, combine the pumpkin purée, vegetable oil, eggs, and honey. Whisk until the mixture is smooth and well incorporated.
- Combine Dry Ingredients: Add the cake mix and cinnamon sugar to the wet mixture. Stir gently until just combined; avoid overmixing to keep the cake tender.
- Pour Batter into Pan: Immediately pour the batter into the prepared pan, spreading it evenly.
- Bake the Cake: Place the pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Then, carefully invert it onto a wire rack to cool completely before glazing.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar, honey, milk, and vanilla extract until smooth. Adjust the milk quantity to achieve a drizzling consistency.
- Glaze the Cake: Drizzle the glaze evenly over the cooled cake. Allow the glaze to set for 10-15 minutes before slicing and serving.
Notes
- Use canned pumpkin purée for convenience and consistent texture.
- You can substitute vegetable oil with melted butter for a richer flavor.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free glaze, substitute milk with almond or oat milk.
- Add chopped nuts or raisins to the batter for extra texture if desired.
Keywords: pumpkin cake, honey bun cake, cinnamon sugar cake, fall dessert, easy pumpkin dessert
