Pumpkin Honey Bun Cake
Pumpkin Honey Bun Cake
A Tasty Fall Dessert made easy with Box Cake Mix and Pumpkin Puree. So Delicious.
Equipment
- large mixing bowl
- electric hand mixer
- measuring spoons & cups
- 9 x 13 baking dish
- small mixing bowl
- small wire whisk
- wire cooling rack
Ingredients
Cake Batter
- 1 (15.25 oz) box yellow cake mix
- 1/2 cup butter, melted & slightly cooled
- 4 large eggs
- 1/2 cup sour cream
- 3/4 cup 100% pure pumpkin puree
- 2 1/2 tsp pumpkin pie spice
Mixture
- 3/4 cup brown sugar
- 1/2 cup chopped walnuts
Glaze Icing
- 1 cup powdered sugar
- 2-3 TBS milk
- 1 tsp vanilla
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray.
- In a large mixing bowl using an electric hand mixer, beat together cake mix, melted butter, eggs, sour cream, pumpkin puree, and pumpkin pie spice until combined for 2 minutes.
- Measure out 2 cups of cake batter and place into prepared baking dish and spread evenly.
- In a small bowl mix together brown sugar and walnuts. Sprinkle all over the cake batter in baking dish.
- Place remainder cake batter in dollops all over the brown sugar mixture and spread evenly as much as possible. NOTE: you can leave as is or take a knife and swirl the 3 layers evenly.
- Bake in preheated oven for 35-40 minutes. Test with a toothpick in center of cake for doneness. Place cake still in baking dish onto a wire cooling rack.
- In a small mixing bowl whisk together powdered sugar, vanilla, and enough milk (2-3 TBS) until a smooth icing drizzle forms.
- Pour drizzle all over the cake. Allow icing to set up on cake before serving.