The Best Pumpkin Honey Bun Cake Recipe
A delicious pumpkin cake with a brown sugar and pecan filling and topped with a sweet glaze.
Servings: 15
Calories: 200kcal
Equipment
- Large Mixing Bowl
- Hand or Stand Mixer
Ingredients
- 1 box yellow cake mix
- 1/2 cup vegetable oil
- 4 eggs
- 1/2 cup sour cream
- 3/4 cup canned pumpkin puree
- 2 1/2 teaspoons pumpkin pie spice
- 3/4 cup packed brown sugar
- 1/2 cup chopped pecans
Glaze:
- 1 cup powdered sugar
- 2 Tablespoons milk
- 1 teaspoon vanilla
Instructions
- Heat oven to 350 degrees. Spray 9x13-inch baking pan with cooking spray.
- In a large bowl, beat cake mix, oil, eggs, sour cream, pumpkin and 1 1/2 teaspoons of the pumpkin pie spice with electric mixer on medium speed for 2 minutes, scraping bowl occasionally.
- Spread half of the batter in the prepared pan (about 2 1/4 cups).
- In a small bowl, stir together brown sugar, pecans and remaining 1 teaspoon pumpkin pie spice; sprinkle evenly over batter in pan. Carefully pour and spread remaining batter evenly over brown sugar mixture.
- Bake in preheated oven for 38 to 42 minutes or until the cake is a deep golden brown color and/or a toothpick inserted in the center of the cake comes out clean. Remove cake from oven.
- In another small bowl, stir powdered sugar, milk and vanilla until thin enough to spread over cake. Carefully spread powdered sugar mixture over warm cake. Cool completely (takes about 1 hour). Store covered.
Notes
- If you have any left, cover the cake and store on your counter until you are ready for your next piece!
Nutrition
Calories: 200kcal | Carbohydrates: 21g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 28mg | Potassium: 84mg | Fiber: 1g | Sugar: 19g | Vitamin A: 2018IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg