Description
This Pumpkin Honey Bun Cake features a gooey brown sugar and walnut filling in the center of a moist pumpkin cake, topped with a simple glaze. Perfect for dessert, breakfast, or brunch, this easy-to-make cake combines warm spices, pumpkin, and a sweet glaze for a delicious fall treat.
Ingredients
For the Cake Batter:
1 box super moist yellow cake mix
½ cup vegetable oil
4 eggs
½ cup sour cream
¾ cup canned pumpkin (not pumpkin pie mix)
2 ½ teaspoons pumpkin pie spice
¾ cup brown sugar
½ cup chopped walnuts
For the Glaze:
1 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
Instructions
Preheat Oven: Heat oven to 350°F (175°C) and grease the bottom and sides of a 13×9-inch baking pan.
Prepare Cake Batter: In a large bowl, combine the cake mix, oil, eggs, sour cream, pumpkin, and pumpkin pie spice. Beat with an electric mixer on medium speed for about 2 minutes until the ingredients are just incorporated.
Layer the Cake: Measure out 2 cups of batter and spread it evenly on the bottom of the prepared pan.
Add Filling: In a small bowl, combine the brown sugar and chopped walnuts. Sprinkle the mixture evenly over the cake batter.
Top the Cake: Spoon the remaining batter over the walnut filling and use a spatula to spread it to the edges of the pan.
Bake: Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and place the pan on a cooling rack.
Make the Glaze: In a medium bowl, whisk together powdered sugar, milk, and vanilla until smooth. Pour the glaze over the hot cake, spreading it evenly with a spatula.
Cool and Serve: Allow the cake to cool completely before serving.
Notes
For a richer flavor, you can add an extra teaspoon of vanilla extract or a pinch of cinnamon to the glaze.
Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
