Pumpkin Honey Bun Cake
This easy pumpkin honey bun cake starts with yellow cake mix and pumpkin puree, with a sweet brown sugar and walnut filling and a simple powdered sugar glaze. Baked in a 9×13-inch pan, it makes 15 slices and is perfect for fall gatherings.
Equipment
Ingredients
For Pumpkin Cake
- 1 box Yellow Cake Mix
- 1 cup pumpkin puree
- ½ cup oil vegetable or canola work best
- ½ cup sour cream or plain yogurt
- 4 Eggs
- 3 teaspoons pumpkin pie spice
For Brown Sugar Walnut Filling
- 1 cup chopped walnuts
- ¾ cup brown sugar packed
For the Glaze
- 2 cups Powdered Sugar
- 5 Tablespoons Whole Milk
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with nonstick cooking spray.
- In a large mixing bowl, combine the yellow cake mix, pumpkin puree, oil, sour cream or yogurt, eggs, and pumpkin pie spice. Mix with a hand mixer or stand mixer for 1–2 minutes, until well combined.
- Spread half of the pumpkin batter evenly in the prepared baking dish. Sprinkle the chopped walnuts and packed brown sugar evenly over the batter. Carefully spread the remaining batter on top to cover the filling.
- Bake for 35–40 minutes, or until a toothpick inserted into the cake portion near the center comes out without wet batter. Remove from the oven and let cool for about 20 minutes before adding the glaze.
- While the cake cools, whisk the powdered sugar and milk together in a small bowl until smooth and pourable.
- Drizzle the glaze evenly over the cooled cake. Let it set slightly, then cut into 15 slices and serve. Add a sprinkle of extra chopped walnuts if you like.
Notes
- Use plain pumpkin puree, not pumpkin pie filling, which already contains sugar and spices.
- Plain yogurt can replace sour cream. Greek yogurt may give the cake a slightly denser texture.
- Spread the brown sugar and walnut filling evenly so each slice has some.
- Let the cake cool before glazing. If it's too hot, the glaze will melt into the cake.
- Despite its name, honey bun cake doesn't require honey. It's named after the sweet pastry that inspires its cinnamon-sugar filling and glaze.
