If you’re a pumpkin spice fan, you are going to love this pumpkin honey bun cake. First made popular by Betty Crocker, it is a scrumptious classic recipe that’s perfect for fall.
Rich and full of spicy pumpkin flavor that is synonymous with the season and topped with a light, sweet glaze, this cake is quick, easy, and perfect for any occasion.
Looking for more fall recipes? You might also like these apple pie cinnamon rolls!
Pumpkin Honey Bun Cake
Scroll down for a printable recipe card.
Prep Time: 15 Minutes
Cook Time: 35-40 Minutes
Rest Time: 20 Minutes
Serves: About 15
Ingredients
Ingredients for the Cake:
● Yellow Cake Mix
● Pumpkin Puree
● Chopped Walnuts
● Brown Sugar
● Oil (vegetable or canola is best)
● Sour Cream or Plain Yogurt
● Eggs
● Pumpkin Pie Spice
Ingredients for the Glaze:
● Powdered Sugar
● Whole Milk
Items Needed:
● 9×13 Cake Pan
● Nonstick Cooking Spray
● Hand Mixer or Stand Mixer
Directions:
Preheat the oven to 350 degrees Fahrenheit. Spray your pan with nonstick spray and set aside.
Combine the cake mix, pumpkin puree, oil, sour cream, eggs, and pumpkin pie spice in a large mixing bowl. Use a hand mixer to mix for about 1-2 minutes or fully combined.
Pour half of the mixture into your prepared cake pan.
Sprinkle the top of the cake layer evenly with the chopped walnuts and then sprinkle the brown sugar over the top of the walnuts.
Pour the rest of the batter over the top of the cake and bake for 35-40 minutes or until a toothpick comes out clean.
Remove from the oven and let cool for about 20 minutes.
In a small bowl, stir together the powdered sugar and milk for the glaze.
Once the cake is cool enough, drizzle the entire top of the cake with the glaze.
Slice, serve, and enjoy!
Tips:
● If you want more glaze, simply double your glaze mixture. It’s a sweet cake, so a word of warning that extra glaze may be extra sweet.
● You can use a white cake mix in place of the yellow.
● You can use plain yogurt or plain Greek yogurt in place of the sour cream. Greek yogurt makes it a bit denser, but it’s still divine.
● Be sure to not put the glaze on too early or it will disappear. If the cake is too hot, it basically just melts the glaze. So, you can still taste it, just not see it.
● You can also drizzle some caramel sauce over the top instead of the glaze. Boy, let me tell you, *chef’s kiss*
● You can hand mix the cake portion, but it always leaves lumps that take forever to get rid of. So, a hand mixer makes things much faster and smoother.
Pumpkin Honey Bun Cake
Equipment
- 9×13 Cake Pan
- Nonstick Cooking Spray
- Hand Mixer or Stand Mixer
Ingredients
Ingredients for the Cake:
- 1 Box Yellow Cake Mix
- 1 Cup Pumpkin Puree
- 1 Cup Chopped Walnuts
- ¾ Cup Brown Sugar packed
- ½ Cup Oil vegetable or canola is best
- ½ Cup Sour Cream or Plain Yogurt
- 4 Eggs
- 3 Teaspoons Pumpkin Pie Spice
Ingredients for the Glaze:
- 2 Cups Powdered Sugar
- 5 Tablespoons Whole Milk
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray your pan with nonstick spray and set aide.
- Combine the cake mix, pumpkin puree, oil, sour cream, eggs, and pumpkin pie spice in a large mixing bowl.
- Use a hand mixer to mix for about 1-2 minutes or fully combined.
- Pour half of the mixture into your prepared cake pan.
- Sprinkle the top of the cake layer with the chopped walnuts and then sprinkle the brown sugar evenly over the walnuts.
- Pour the rest of the batter over the top of the cake and bake for 35-40 minutes or until a toothpick comes out clean.
- Remove from the oven and let cool for about 20 minutes.
- In a small bowl, stir together the powdered sugar and milk for the glaze.
- Once the cake is cool enough to where it won’t completely melt it away, drizzle the glaze over the entire top of the cake.
- Slice, serve, and enjoy!
Notes
- If you want more glaze, simply double your glaze mixture. It’s a sweet cake, so a word of warning that extra glaze may be too much.
- You can use a white cake mix in place of the yellow.
- You can use plain yogurt or plain Greek yogurt in place of the sour cream. Greek yogurt makes it a bit denser, but it’s still divine.
- Be sure to not put the glaze on too early or it will disappear. If the cake is too hot, it basically just melts the glaze. So, you can still taste it, just not see it.
- You can also drizzle some caramel sauce over the top instead of the glaze. Boy, let me tell you, *chef’s kiss*
- You can hand mix the cake portion, but it always leaves lumps that take forever to get rid of. So, a hand mixer makes things much faster and smoother.
Nutrition
The nutrition information is calculated using a third party resource. The accuracy varies according to the brands you use, the portion sizes you serve, and so on. This information should only be used as a guide.
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