Description

This moist and flavorful Pumpkin Honey Bun Cake is a delightful treat perfect for fall or any time you crave a spiced, sweet dessert. Featuring warm cinnamon and nutmeg spices, tender pumpkin puree, and a luscious powdered sugar glaze, this cake combines the best flavors of a honey bun in a simple, easy-to-make bundt or sheet cake.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Wet Ingredients

1 cup granulated sugar
1 cup brown sugar
1 cup vegetable oil
4 large eggs
1 cup canned pumpkin puree

Optional & Topping

1/2 cup chopped nuts or streusel (optional)

Glaze

1 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract

Instructions

Preparation: Preheat your oven to 350°F (175°C). Grease a bundt pan or a 9×13 inch baking dish with non-stick spray to ensure the cake does not stick.
Mix Sugars and Oil: In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until fully combined. This creates a moist base for your cake.
Add Eggs: Crack in the eggs one at a time, beating well after each addition to incorporate fully into the sugar and oil mixture.
Incorporate Pumpkin: Stir in the canned pumpkin puree until the mixture is smooth and evenly combined.
Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined to avoid overmixing.
Add Nuts or Streusel (Optional): If using, fold in the chopped nuts or streusel topping gently to disperse evenly throughout the batter.
Fill the Pan: Pour the batter into the prepared pan, using a spatula to smooth the surface evenly.
Bake: Place the pan in the preheated oven and bake for 40-50 minutes. Test doneness by inserting a toothpick in the center; it should come out clean when the cake is fully baked.
Prepare Glaze: While the cake cools, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth and creamy.
Glaze the Cake: Once the cake is completely cool, drizzle the glaze evenly over the top of the cake for an added layer of sweetness and flavor.

Notes

You can omit the nuts or streusel topping if you prefer a nut-free dessert or substitute with your favorite toppings like shredded coconut or white chocolate chips.
Ensure the cake is fully cool before glazing to prevent the glaze from melting and sliding off.
This cake freezes well; wrap tightly in plastic wrap and place in a freezer bag for up to 3 months.
For a deeper flavor, consider adding a teaspoon of vanilla extract to the batter.
Check your oven temperature with an oven thermometer for consistent baking results.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: pumpkin cake, honey bun cake, fall dessert, spiced cake, glazed pumpkin cake, easy pumpkin dessert