With a ribbon of cinnamon in the middle and topped with a sweet glaze, this Pumpkin Honey Bun Cake is an easy way to incorporate pumpkin into an already moist and delicious cake!
Preheat the oven to 350°F. Spray a 9x13-inch baking dish with cooking spray and set aside.
Place the cake mix, oil, eggs, and pumpkin puree into a large bowl.
Beat until combined and smooth for 2 minutes, set aside.
In a small bowl, stir together the brown sugar and pumpkin spice.
Add half of the cake batter to the bottom of the prepared baking dish, smoothing it out.
Sprinkle the cinnamon sugar all over the top.
Carefully smooth the remaining cake batter on top of the cinnamon sugar.
Bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
Using a fork, poke holes all over the cake and allow it to cool slightly while you make the glaze.
In a medium-sized bowl, whisk together the powdered sugar, milk, and vanilla until smooth. Note: for a thicker glaze, use less milk.
Pour the glaze all over the cake, making sure it is well covered.
Allow the cake to come to room temperature; during this time, the glaze will fully set. Slice and serve.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
This is delicious served slightly warm or at room temperature.
Keep at room temperature (covered) for up to 3 days. Refrigerator (covered) for up to 1 week. Freeze for up to 3 months.