Pumpkin Honeybun Cake

This Pumpkin Honeybun Cake is a fall favorite that perfectly combines the cozy flavors of the season into a sweet and satisfying dessert. Imagine a warm slice with a hint of pumpkin, a touch of spice, and that delightful glaze dripping down the sides. Doesn’t that sound comforting? Whether you’re whipping it up for a family gathering or a cozy night in, this cake delivers both warmth and nostalgia in every bite. It’s incredibly easy to make using a cake mix. This means less fuss and more time to enjoy those moments with friends and family. So, grab your mixing bowls and let’s get started on creating this delicious treat that’s bound to impress everyone at your table!

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Why This Recipe Works

This Pumpkin Honeybun Cake combines the rich, warm flavors of fall with an easy-to-follow cake mix base. The balance of spices and the decadent brown-sugar-pecan filling ensure that every bite is a delightful mix of texture and taste. The melted glaze adds a touch of sweetness, pulling the entire dish together for a truly irresistible dessert.

Why You’ll Love This Pumpkin Honeybun Cake

With its moist texture, vibrant pumpkin flavor, and the warm notes of cinnamon and nutmeg, this dish is perfect for cozy gatherings or a comforting family treat. It’s easy to make, fun to share, and simply delicious. Get ready for compliments and requests for the recipe!

Ingredients

• 1 (16.25 oz) box white cake mix
• 1 ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• ¾ cup packed brown sugar
• ⅓ cup vegetable oil
• ⅓ cup sour cream
• 3 large eggs
• 1 cup canned pumpkin (not pumpkin pie filling)
• ⅔ cup packed brown sugar (for filling)
• ½ cup toasted pecans, chopped
• 1 teaspoon ground cinnamon (for filling)
• ¾ cup powdered sugar (for glaze)
• 1 ½ tablespoons milk (for glaze)
• 1 teaspoon ground cinnamon (for glaze)
• 1 teaspoon vanilla extract (for glaze)

Preparing the Cake Batter

Preheat the Oven and Prepare the Baking Dish

Preheat the oven to 350°F. Spray a 9×13 baking pan with cooking spray and set it aside to ensure a non-stick surface for your cake.

Mix the Cake Ingredients

In a large mixing bowl, combine the white cake mix, ground cinnamon, ground nutmeg, ground cloves, and ground ginger. Whisk the ingredients together until well mixed. Next, stir in the packed brown sugar, vegetable oil, sour cream, and eggs. Finally, add the canned pumpkin to the mixture and stir until fully combined and smooth.

Preparing the Filling

Combine the Pecan Filling Ingredients

In a small bowl, combine the remaining brown sugar, chopped toasted pecans, and ground cinnamon. Mix them together well to create a sweet, nutty filling.

Assembling the Cake

Layer the Cake and Filling

Spread half of the pumpkin cake batter into the bottom of the prepared baking pan. Evenly sprinkle the brown sugar and pecan filling over the cake batter. Then, carefully spoon the remaining cake batter on top of the filling, ensuring it’s covered.

Baking the Cake

Bake and Cool

Place the assembled cake into the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs. Once it is done baking, remove the cake from the oven and transfer it to a cooling rack to cool down slightly.

Making the Glaze

Prepare the Glaze Ingredients

In a small bowl, whisk together the powdered sugar, milk, ground cinnamon, and vanilla extract until smooth and creamy. This glaze will add a luscious finish to your cake.

Glazing the Cake

Drizzle and Serve

After letting the cake cool for 5 to 10 minutes, pour the prepared glaze over the top of the cake, spreading it to the edges for full coverage. Allow the cake to cool for a few more minutes before cutting it into pieces. This Pumpkin Honeybun Cake can be served warm or at room temperature for a delightful treat.

Serving Suggestions

Pair this Pumpkin Honeybun Cake with a scoop of vanilla ice cream, whipped cream, or a dollop of crème fraîche for an elevated dessert experience. It also makes a great breakfast item with a cup of coffee.

Tips for Success

• Ensure the pumpkin used is pure canned pumpkin and not pumpkin pie filling to maintain the cake’s balance of flavors.
• Let the cake cool sufficiently before glazing to prevent the glaze from melting away.
• For extra richness, consider using cream cheese in place of sour cream.

Variations

• Add chocolate chips or raisins to the batter for a unique twist.
• Substitute walnuts for pecans for a different nutty flavor.
• Experiment with different spices like cardamom or allspice for varied taste profiles.

Storage Tips

Store any leftover Pumpkin Honeybun Cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If freezing, wrap well in plastic wrap and store in a freezer-safe container for up to 3 months.

FAQs

1. Can I use a different cake mix?
Absolutely! You can substitute the white cake mix with a yellow cake mix for a slightly richer taste.

2. Is it necessary to use canned pumpkin?
Yes, using canned pumpkin ensures the right moisture content and flavor without additives found in pumpkin pie filling.

3. Can I make the glaze ahead of time?
Yes, the glaze can be prepared ahead of time and stored in the fridge. Just whisk again before using.

4. How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with moist crumbs.

5. Can I double this recipe?
Yes, you can double the ingredients and bake it in a larger pan. Adjust the baking time as needed.

Enjoy making this delightful Pumpkin Honeybun Cake that brings warmth and joy to any occasion! The combination of pumpkin and spices creates a comforting dessert that is perfect in every season. Share it with loved ones, and cherish the memories around the table.

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