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Pumpkin Honey Bun Cake Recipe

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★★★★★

5 from 146 reviews

This Pumpkin Honey Bun Cake is a moist, spiced dessert perfect for fall gatherings. It combines pumpkin purée and cake mix swirled with cinnamon sugar, baked to golden perfection and finished with a sweet glaze drizzle for an irresistible treat.

Ingredients

Scale

Main Ingredients

  • 1 cup pumpkin purée
  • 1 box yellow cake mix (about 15.25 oz)
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup vegetable oil
  • 3 large eggs

Cinnamon Sugar Swirl

  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon

Glaze

  • 1 cup powdered sugar
  • 2 tablespoons honey
  • 2–3 tablespoons milk (adjust for consistency)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking and ensure easy removal of the cake.
  2. Prepare Cake Batter: In a large bowl, combine the yellow cake mix, pumpkin purée, vegetable oil, eggs, 1 cup granulated sugar, and 2 teaspoons cinnamon. Mix until all ingredients are well incorporated and smooth.
  3. Create Cinnamon Sugar Swirl: In a small bowl, mix together 1/4 cup granulated sugar and 2 teaspoons cinnamon for the cinnamon sugar swirl.
  4. Assemble Cake: Pour half of the cake batter into the prepared pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter. Pour the remaining batter on top and then sprinkle the rest of the cinnamon sugar over the surface. Use a knife or skewer to gently swirl the cinnamon sugar into the batter for a marbled effect.
  5. Bake the Cake: Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely in the pan on a wire rack.
  6. Prepare the Glaze: In a small bowl, whisk together powdered sugar, honey, milk, and vanilla extract until smooth. Adjust milk quantity to achieve desired drizzle consistency.
  7. Glaze the Cake: Once the cake has cooled, drizzle the glaze evenly over the top. Allow the glaze to set before slicing and serving.

Notes

  • You can substitute canned pumpkin purée if fresh pumpkin is unavailable.
  • For a richer flavor, add a teaspoon of pumpkin pie spice or nutmeg to the batter.
  • Ensure the cake is completely cooled before glazing to avoid melting the glaze.
  • This cake stores well in an airtight container at room temperature for up to 3 days.
  • Optional: Add chopped nuts like walnuts or pecans to the cinnamon sugar swirl for added texture.

Keywords: pumpkin cake, honey bun cake, cinnamon sugar swirl, fall dessert, easy pumpkin recipe, glazed pumpkin cake

Find it online: https://cookedbycleo.com/pumpkin-honey-bun-cake-recipe/