Pumpkin Honey Bun Cake
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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.
Course Dessert
Cuisine American
Keyword #cake, breakfast, brunch, pumpkin cake, pumpkin coffee cake
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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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