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–+ servings

Pumpkin Honey Bun Cake

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 20 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American/Canadian
Servings 15
Calories 390 kcal

Equipment

  • 9x13 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

Calories: 390kcalCarbohydrates: 59gProtein: 5gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 49mgSodium: 276mgPotassium: 135mgFiber: 1gSugar: 43gVitamin A: 2664IUVitamin C: 1mgCalcium: 117mgIron: 2mg
Keyword Betty Crocker
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