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Pumpkin Honey Bun Cake

A moist and fluffy cake swirled with a sweet brown sugar mixture and topped with a creamy glaze, perfect for autumn gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, Autumn
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree
  • 1 cup sugar
  • 1/2 cup vegetable oil Can substitute with coconut oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
Sugar Mixture
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
Glaze
  • 1 cup powdered sugar
  • 2 tablespoons milk

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9'x13' baking pan.
  2. In a large mixing bowl, combine pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. Whisk until blended.
  3. In another bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
  4. Gradually mix the dry mixture into the wet ingredients until just combined.
  5. In a small bowl, mix together brown sugar and ground cinnamon.
  6. Pour half of the pumpkin batter into the prepared baking pan. Sprinkle half of the brown sugar mixture over the batter. Pour the remaining pumpkin batter on top and finish with the rest of the brown sugar mixture. Use a knife to gently swirl through the layers.
Baking
  1. Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Glazing
  1. While the cake cools, mix powdered sugar with milk and drizzle the glaze over the cooled cake before slicing.

Notes

Store covered at room temperature for up to 3 days or in the refrigerator for about a week. Wrap individual slices in plastic wrap and freeze for up to 3 months. Reheat by microwaving for 20-30 seconds or warming in the oven at 350°F.