Pumpkin 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
Scale
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
Find it online: https://cookwithyana.com/pumpkin-honey-bun-cake-recipe/
