Print

Print Recipe

A moist and tender pumpkin cake layered with a cinnamon brown sugar swirl and topped with a sweet glaze, perfect for fall.

Ingredients

Scale
  • 1 box Duncan Hines yellow cake mix (ignore the instructions on the box)
  • 2/3 cup vegetable oil
  • 4 large eggs
  • 1 cup pure pumpkin puree (not pumpkin pie filling)
  • 1 cup light brown sugar, packed
  • 1 Tablespoon pumpkin pie spice (or substitute ground cinnamon)
  • For the glaze:
  • 2 cups powdered (confectioners’) sugar
  • 4–6 Tablespoons milk (less milk for thicker glaze)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F and spray a 9×13-inch pan with cooking spray.
  2. In a large bowl, combine cake mix, vegetable oil, eggs, and pumpkin puree. Beat together until smooth, about 2 minutes, then set aside.
  3. In a small bowl, mix the brown sugar and pumpkin pie spice until well combined.
  4. Pour half of the pumpkin cake batter into the prepared pan and smooth evenly.
  5. Sprinkle the cinnamon brown sugar mixture evenly over the batter.
  6. Pour the remaining batter on top carefully, spreading without disturbing the sugar layer.
  7. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove from oven and use a fork to poke holes all over the surface of the cake to allow the glaze to soak in (optional).
  9. While the cake cools slightly, whisk powdered sugar, milk, and vanilla extract together until smooth to make the glaze. Use less milk if a thicker glaze is desired.
  10. Pour the glaze evenly over the warm cake and let it sit until it reaches room temperature and the glaze sets.
  11. Slice and serve.

Notes

Always use pure pumpkin puree, not pumpkin pie filling, to maintain proper texture and flavor., Bringing eggs to room temperature helps the batter come together smoother and allows the cake to rise better., Poking holes in the cake before glazing increases moistness but can be skipped for a smooth top., Adjust glaze thickness by adding milk a tablespoon at a time; less milk for thicker glaze, more for thinner., The cake can be stored covered at room temperature for up to 3 days, refrigerated for up to a week, or frozen for up to 3 months., Warm or room temperature serving is recommended, but cold is also tasty., Optional additions: nuts (walnuts or pecans), cinnamon chips, or chocolate chips., Flavor variations include using white or spice cake mix, swapping vanilla extract for maple or almond, or using cream cheese glaze or frosting instead of the powdered sugar glaze.

Nutrition

Find it online: https://cozyovenkitchen.com/pumpkin-honey-bun-cake-2/