Go Back
–+ servings
Pumpkin Honey Bun Cake

Irresistibly Moist Pumpkin Honey Bun Cake for Cozy Fall Days

This Pumpkin Honey Bun Cake is a delightful dessert that embodies the cozy essence of fall, perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Yellow Cake Mix opt for a super moist version
  • ½ cup Vegetable Oil can substitute with canola oil
  • 3 large Eggs
  • 1 cup Sour Cream can substitute with plain yogurt
  • 15 oz Canned Pumpkin or use fresh pumpkin that’s been cooked and pureed
  • 2 teaspoon Pumpkin Pie Spice or make your own blend
For the Filling
  • 1 cup Chopped Walnuts can substitute with pecans or almonds, or omit for nut-free
  • ½ cup Brown Sugar can interchange light or dark brown sugar
For the Glaze
  • 2 cups Powdered Sugar sifted for smooth texture
  • ¼ cup Milk or substitute with almond milk or oat milk
  • 1 teaspoon Vanilla Extract use pure vanilla for best flavor

Equipment

  • 13x9 inch baking pan
  • Mixing bowl
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 13x9 inch baking pan.
  2. In a large mixing bowl, combine yellow cake mix, vegetable oil, eggs, sour cream, canned pumpkin, and pumpkin pie spice. Blend on medium speed for about 2 minutes until smooth.
  3. Spread approximately 2 cups of batter into the bottom of the greased baking pan.
  4. In a small bowl, mix chopped walnuts with brown sugar, and sprinkle evenly over the batter layer.
  5. Gently spoon the remaining batter over the walnut mixture.
  6. Bake the cake for 35-40 minutes, or until a toothpick comes out clean.
  7. Let the cake cool in the pan on a wire rack for about 20 minutes.
  8. Prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth.
  9. Once the cake has cooled completely, pour the glaze over the top and spread it evenly.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 5000IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Allow the cake to cool completely before glazing to avoid melting the glaze. Store leftovers in an airtight container for up to 3 days at room temperature.

Tried this recipe?

Let us know how it was!