Description
Pumpkin Honey Bun Cake is a moist, warmly spiced fall breakfast cake layered with brown sugar walnut filling and topped with a sweet vanilla glaze. Starting with a yellow cake mix and canned pumpkin, it’s an easy yet indulgent treat perfect for brunch, holiday tables, or a cozy morning with coffee.
Ingredients
Cake Batter:
1 box (432 g) super moist yellow cake mix
½ cup vegetable oil (120 ml)
4 large eggs
½ cup sour cream (120 g)
¾ cup canned pumpkin (180 g), not pumpkin pie mix
2½ tsp pumpkin pie spice
Walnut Filling:
¾ cup brown sugar (150 g)
½ cup chopped walnuts (60 g)
Glaze:
1 cup powdered sugar (120 g)
2 tbsp milk (30 ml)
1 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease a 13×9-inch baking pan.
Mix cake batter: In a large bowl, combine cake mix, oil, eggs, sour cream, pumpkin, and pumpkin pie spice. Beat with electric mixer for 2 minutes until smooth.
Layer: Spread 2 cups of batter into the pan. Mix brown sugar and walnuts; sprinkle over batter. Spoon remaining batter on top and gently spread to cover.
Bake: Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
Glaze: While cake is still hot, whisk together powdered sugar, milk, and vanilla. Pour over cake and spread evenly. Cool completely before serving.
Notes
Gently spread the top layer of batter with a spatula—it will be thick.
Toast the walnuts for deeper flavor.
A pinch of salt in the glaze adds contrast.
Store slices wrapped individually for freezer-friendly prep.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Baking
- Method: Oven-baked
- Cuisine: American