Description
Indulge in the perfect autumn treat with this Pumpkin Honey Bun Cake. This dessert marries the moist, spiced depth of a pumpkin-infused yellow cake with a decadent, caramelized cinnamon-sugar swirl. Ideal for holiday gatherings or family events, this easy-to-make sheet cake offers a professional-quality flavor profile that balances warm, comforting spices with a delightful sweetness. It is a crowd-pleasing dessert that ensures a moist, tender crumb in every single bite.
Ingredients
1 box yellow cake mix
1 cup canned pumpkin puree (not pie filling)
1 cup sour cream
4 large eggs
0.5 cup vegetable oil
1 cup packed light or dark brown sugar
2 tablespoons ground cinnamon
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Grease a 9×13 inch baking pan thoroughly with butter or non-stick spray.
Whisk the yellow cake mix, pumpkin puree, sour cream, eggs, and oil in a large mixing bowl until smooth.
Combine the brown sugar and cinnamon in a small separate bowl.
Spread half of the prepared cake batter evenly into the bottom of your prepared baking pan.
Sprinkle two-thirds of the cinnamon-sugar mixture over the bottom layer of batter.
Pour the remaining batter carefully over the sugar layer to cover it completely.
Top the cake with the remaining cinnamon-sugar mixture.
Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool before serving.
Notes
Ensure the sour cream is at room temperature for better incorporation. Use a knife to lightly swirl the cinnamon mixture into the batter if a marbled effect is desired. Store in an airtight container at room temperature for up to three days.
- Prep Time: 15
- Cook Time: 40
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 3.5g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg