Pumpkin Honey Bun Cake

Pumpkin Honey Bun Cake

Make this delicious cake as a breakfast, snack or dessert cake and watch the smiles appear!

Pumpkin Honey Bun Cake

Pumpkin Honey Bun Cake, an easy cake that uses a box cake mix and delivers the perfect taste of Fall. I normally don’t make desserts in the evenings. I’m usually tired from the day and evenings are my time to wind down.

I decided to make this cake after dinner one night because it used a boxed cake mix. It wasn’t going to be a complicated cake to make which meant minimal time in the kitchen, minimal clean up and I could have it done and still relax for the rest of the evening.  So in other words, I could have my cake and eat it too without a lot of work. Perfect!

After the batter was made I greased a13x9 inch baking pan and got ready to pour half the batter into the baking pan.  I found that scooping out and placing two cups of batter in the bottom of the pan and using the remaining batter to top the filling worked well. It gave the cake a nice gooey filling in the middle with just enough cake on the top and bottom.

When the baking time was up, I tested the cake with a toothpick to make sure the center was done. I removed it from the oven and made the glaze. The glaze literally takes just minutes to make, especially if you have ingredients measured out and ready when the cake comes from the oven.

I poured the glaze over the top of the cake while it was still hot. The glaze seeps into the top of the hot cake and is a creamy, crazy good finish to a very simple but fantastic treat.

My son and I absolutely loved this cake. The gooey brown sugar and walnut filling in the center of a moist pumpkin cake topped with a simple glaze gave us the taste of Fall we were craving. Pumpkin Honey Bun Cake, so easy and delicious you’ll make it often, Enjoy!

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Pumpkin Honey Bun Cake

Pumpkin Honey Bun Cake - a gooey brown sugar and walnut filling in the center of a moist pumpkin cake topped with a simple glaze.

Prep Time20 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr

Course: Dessert

Cuisine: American

Keyword: #cake, breakfast, brunch, pumpkin cake, pumpkin coffee cake

Servings: 12

Author: Betty Crocker

Ingredients

For the Cake Batter:

• 1 box super moist yellow cake mix
• 1/2 cup vegetable oil
• 4 eggs
• 1/2 cup sour cream
• 3/4 cup canned pumpkin (not pumpkin pie mix)
• 2 1/2 Teaspoons pumpkin pie spice
• 3/4 cups brown sugar
• 1/2 cup chopped walnuts

For the Glaze

• 1 cup powdered sugar
• 2 Tablespoons milk
• 1 Teaspoon vanilla

Instructions

• Heat oven to 350 degrees. Greased the bottom and sides of a 13x9 inch baking pan.

  Place the cake mix, oil,eggs, sour cream, pumpkin and pumpkin pie spice in a large bowl. Beat with an electric mixer on medium speed about 2 minutes until ingredients are just incorporated.  Measure out 2 cups of batter, place the batter onto the bottom of your prepared pan.

  In a small bowl combine the walnuts with the brown sugar. Toss to combine. Sprinkle evenly over the cake batter.  Spoon the remaining batter evenly over the filling. Using a spatula, carefully spread batter over the filling to the edges of the pan.  Place in the oven and bake about 35 - 40 minutes or until a toothpick inserted comes out clean. Remove the pan to a cooling rack.

  Make the glaze:

  Place the powdered sugar, milk and vanilla in a medium bowl. Whisk to combine. Pour the glaze over the top of the hot cake, using a spatula to cover the entire cake with glaze. Cool the cake completely before serving.

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