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–+ servings
Autumn Pumpkin Honey Bun Cake

Easy Autumn Pumpkin Honey Bun Cake That Brightens Your Day

This Autumn Pumpkin Honey Bun Cake captures the essence of fall with its rich pumpkin flavor and honey-cinnamon swirl.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert Recipes
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour provides the structure and fluffiness for the cake
  • 1 cup granulated sugar adds sweetness and moisture to every bite
  • 1 cup packed brown sugar enhances the flavor with a hint of caramel richness
  • 1 cup pumpkin puree infuses the cake with a luscious pumpkin taste
  • 1 cup vegetable oil keeps the cake moist and tender
  • 4 large eggs binds the ingredients while adding richness
  • 2 teaspoons baking powder ensures the cake rises beautifully
  • 1 teaspoon baking soda helps the cake to rise and adds a tender crumb
  • 1 teaspoon salt balances the sweetness and enhances flavor
  • 2 teaspoons ground cinnamon brings warmth and spice
  • 1 teaspoon ground nutmeg adds a depth of flavor
  • 1 teaspoon ground ginger provides a zesty kick
  • 1 teaspoon vanilla extract rounds out the flavors
For the Honey Swirl
  • 1 cup powdered sugar sweetens the swirl and helps it achieve a creamy texture
  • 2 tablespoons honey adds natural sweetness
  • 1 teaspoon ground cinnamon enhances the swirl
  • 2 tablespoons milk adjusts texture for easy drizzling

Equipment

  • oven
  • 9x13 inch baking pan
  • Mixing Bowls
  • Whisk
  • electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In another bowl, blend together granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract.
  4. Gently add the dry ingredient mixture to the wet ingredients and stir until just combined.
  5. In a small bowl, whisk together powdered sugar, honey, ground cinnamon, and milk until smooth.
  6. Pour half of the pumpkin batter into the prepared pan, drizzle half of the honey mixture, then layer the remaining batter and honey mixture.
  7. Bake for 30-35 minutes until a toothpick comes out clean.
  8. Allow to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 55gProtein: 4gFat: 15gSaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 800IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Be precise with measurements, don’t overmix the batter, and allow the cake to cool before serving.

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