Pumpkin Honeybun Cake
This Pumpkin Honeybun Cake is the ultimate fall dessert — a moist pumpkin spice cake swirled with cinnamon-brown sugar and topped with a warm honeybun glaze. Every bite is soft, gooey, and filled with cozy autumn flavors!
Equipment
- Mixing Bowls
- Whisk
- 9x13-inch Baking Pan
- Oven
- Saucepan
- Spatula
Ingredients
For the Pumpkin Cake
- 1 box yellow cake mix regular size
- 1 package instant vanilla pudding mix 3.4 oz (96 g)
- 1 cup pumpkin puree canned
- 3 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup brown sugar packed
- 1/4 cup butter melted
For the Glaze
- 1/4 cup butter melted
- 1/4 cup brown sugar packed
- 1 tsp ground cinnamon
- 1/4 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- In a large bowl, mix together the cake mix, pudding mix, pumpkin puree, eggs, oil, vanilla extract, cinnamon, nutmeg, and cloves until smooth and well combined.
- Pour the batter into the prepared pan, spreading it evenly.
- In a small bowl, mix the brown sugar and melted butter. Drizzle the mixture over the cake batter and use a knife or skewer to gently swirl for a marbled effect.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the glaze. In a saucepan over medium heat, combine melted butter, brown sugar, cinnamon, heavy cream, and vanilla. Stir until sugar dissolves and the glaze is smooth and warm.
- Let the cake cool for about 10 minutes, then pour the warm glaze evenly over the top, allowing it to soak in.
- Slice the cake into squares or slices and serve warm. Enjoy the gooey, spiced honeybun goodness!
Notes
For extra indulgence, serve with vanilla ice cream or whipped cream. Add chopped pecans or walnuts for crunch. Increase cinnamon to 1 teaspoon for a spicier flavor.