Description
This Pumpkin Honey Bun Cake combines the warm flavors of pumpkin and spices with a soft, moist texture and a sweet glaze topping. Perfect for autumn gatherings or any time you crave a cozy, flavorful dessert, this cake uses a simple boxed cake mix enhanced with pumpkin puree and a classic spiced brown sugar filling, finished with a luscious powdered sugar glaze.
Ingredients
Scale
Cake Batter
- 1 box yellow cake mix
- 3/4 cup vegetable oil
- 4 large eggs
- 1 cup sour cream
- 1 cup canned pumpkin puree
Brown Sugar Filling
- 1 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
Glaze
- 2 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to ensure the cake does not stick.
- Make Cake Batter: In a large bowl, combine the yellow cake mix, vegetable oil, eggs, sour cream, and pumpkin puree. Mix thoroughly until the batter is smooth and well blended.
- Mix Spiced Sugar Filling: In a separate bowl, blend together the brown sugar, ground cinnamon, nutmeg, ginger, and cloves until evenly mixed.
- Layer Batter and Filling: Pour half of the cake batter into the prepared baking dish, spreading it evenly. Sprinkle the spiced brown sugar mixture evenly over the batter layer.
- Add Remaining Batter: Pour the remaining batter over the brown sugar mixture and spread it evenly to cover the filling completely.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Prepare Glaze: While the cake is baking or cooling slightly, whisk together powdered sugar, milk, and vanilla extract in a medium bowl until smooth and glossy.
- Apply Glaze: After removing the cake from the oven and while it is still warm, poke holes all over the cake top using a fork or skewer. Pour the glaze evenly over the cake, ensuring it seeps into the holes and covers the surface.
- Cool and Serve: Allow the cake to cool completely in the pan so the glaze sets properly before cutting and serving.
Notes
- The use of sour cream adds moisture and richness to the cake, preventing it from drying out.
- For a dairy-free version, substitute sour cream with a vegan alternative and use a non-dairy milk in the glaze.
- Make sure the pumpkin puree is 100% pure pumpkin, not pumpkin pie filling, to control sweetness and flavor.
- Using a boxed cake mix keeps the preparation quick and easy but adding the pumpkin and spices elevates the flavor significantly.
- Allowing the cake to cool fully before slicing ensures clean cuts and that the glaze has set nicely.
