Easy Pumpkin Honey Bun Cake – This Easy Pumpkin Honey Bun Cake. Is the perfect fall treat! Made with simple ingredients. Like yellow cake mix, canned pumpkin, and pumpkin pie spice. It’s an incredibly moist. And delicious dessert. That blends the comforting flavors of pumpkin. With the sweetness of honey buns. Topped with a sweet glaze. This dessert is a guaranteed crowd-pleaser. For any occasion.
The first time I made this Pumpkin Honey Bun Cake. My family couldn’t stop raving about it! My husband and our kids. Immediately fell in love. With the warm, cinnamon-spiced pumpkin filling. And gooey glaze. I remember how the kitchen. Was filled with the comforting aroma of fall spices. It’s now a family tradition. To make this cake. Whenever the weather. Starts cooling down. Every bite. Reminds us of cozy, crisp autumn days together!
What makes this Easy Pumpkin Honey Bun Cake truly special?
This cake brings together the rich flavor of pumpkin. And the sweetness of a honey bun. In one delightful bite. The layers of moist cake, spiced pumpkin, crunchy walnuts. And the luscious glaze on top. Make it irresistible. It’s simple to make. But looks and tastes like something you’d buy from a bakery. Making it the perfect dessert. To impress guests. Without spending hours. In the kitchen.
What You Need To Make This Easy Pumpkin Honey Bun Cake Recipe?
Yellow Cake Mix: The base for this cake is a store-bought yellow cake mix. Which makes it so easy to throw together. While still tasting homemade.
Pumpkin: Make sure to use canned pumpkin puree. And not pumpkin pie mix. Which contains added spices and sugar.
Pumpkin Pie Spice: This blend of warm spices. Gives the cake its cozy fall flavor. You can make your own mix with cinnamon, nutmeg, ginger, and cloves. If you don’t have any on hand.
Brown Sugar and Walnuts: This adds the “honey bun” filling layer of sweetness. And crunch to the cake.
Glaze: The glaze gives the cake a sweet finishing touch. Adding that extra hint of decadence.
Steps To Make Easy Pumpkin Honey Bun Cake:
Step 1: Start by preheating your oven to 350°F. And greasing a 13×9-inch baking pan. You’ll want to be generous. With the butter or spray. To ensure your cake releases smoothly!
Step 2: In a large mixing bowl. Combine the yellow cake mix. With vegetable oil, and eggs. Sour cream, canned pumpkin, and pumpkin pie spice. Use an electric mixer. To beat everything together. For about 2 minutes. The batter will smell heavenly. Full of autumn spices.
Step 3: Measure out 2 cups of the batter. And spread it evenly. Over the bottom. Of your prepared pan. This is the base. Of your delicious cake.
Step 4: In a small bowl. Mix together the chopped walnuts. And brown sugar. Sprinkle this mixture evenly. Over the batter. In the pan—it’s like the sweet surprise. In the middle.
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Step 5: Spoon the remaining batter. On top of the walnut mixture. Use a spatula. To gently spread it. To the edges. Don’t worry. If it doesn’t look perfect—it’ll bake beautifully!
Step 6: Bake for about 35-40 minutes. Or until a toothpick. Inserted into the center. Comes out clean. Your kitchen will be filled. With the most amazing aroma.
Step 7: While the cake is baking. Prepare the glaze. By whisking together. The powdered sugar, milk, and vanilla. In a small bowl.
Step 8: As soon as the cake. Comes out of the oven. Pour the glaze. Over the hot cake. And use a spatula. To spread it evenly. The warmth of the cake. Will help the glaze sink in. Making every bite sweet. And moist.
Step 9: Let the cake cool completely. Before slicing into squares. Enjoy every bite of this gooey, pumpkin-spiced goodness!
Tip:
For an extra rich flavor. Try toasting the walnuts. Before mixing them with the brown sugar. Just spread them. On a baking sheet. And bake at 350°F for about 5 minutes. Until they’re fragrant. And golden brown. It’ll add a deeper, nuttier flavor. That pairs beautifully. With the sweet, spiced pumpkin cake. Also, don’t rush the glaze—it’s important to pour it over the cake. While it’s still warm. This lets the cake absorb all the sweetness. Making it extra moist and delicious!
Frequently Asked Questions:
Can I make this cake ahead of time?
Yes. This cake keeps well for 2-3 days. When covered tightly. And stored at room temperature. You can also make it a day ahead. And refrigerate it.
Can I use a different type of nut instead of walnuts?
Absolutely! Pecans would work wonderfully in this recipe. If you want a different flavor profile.
Can I freeze the leftovers?
Yes! Simply wrap the cake tightly in plastic wrap. And foil before freezing. When you’re ready to serve. Thaw it overnight in the fridge. And bring it to room temperature before eating.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Easy Pumpkin Honey Bun Cake
Ingredients
Cake Batter:
- 1 box moist yellow cake mix
- 1/2 c vegetable oil
- 4 eggs
- 1/2 c sour cream
- 3/4 c canned pumpkin not pumpkin pie filling
- 2 1/2 tsp pumpkin pie spice
- 3/4 c brown sugar
- 1/2 c chopped walnuts
Glaze:
- 1 c powdered sugar
- 2 tbsp milk
- 1 tsp vanilla
Instructions
- Preheat your oven to 350°F. And grease. The bottom and sides. Of a 13x9-inch baking dish.
- In a large bowl. Combine the cake mix, oil, and eggs. Sour cream, canned pumpkin, and pumpkin pie spice. Mix with an electric mixer. On medium speed. For about 2 minutes. Until everything. Is well-blended. Pour 2 cups of the batter. Into the prepared baking dish. Spreading it evenly.
- In a separate bowl. Mix the chopped walnuts. And brown sugar together. Sprinkle this mixture. Over the batter. In the pan. Then, carefully spoon. The remaining batter on top. Spreading it evenly. With a spatula. To cover the filling completely. Bake for 35-40 minutes. Or until a toothpick inserted. In the center. Comes out clean. Once done. Place the dish. On a cooling rack.
- For the glaze. Whisk together the powdered sugar, milk, and vanilla. In a medium bowl. While the cake. Is still warm. Pour the glaze. Over the top. And spread it evenly. With a spatula. Let the cake cool completely. Before serving. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
