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Pumpkin Honey Bun Cake

A Tasty Fall Dessert made easy with Box Cake Mix and Pumpkin Puree. So Delicious.
Course: 9 x 13 cake, Baking, box cake mix, cake, catherines plates, Dessert, Fall Food, pumpkin, recipes using pure pumpkin puree
Cuisine: American
Author: Catherine's Plates

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.