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Pumpkin Honey Bun Cake

Pumpkin honey bun cake bakes up soft and moist, with a cinnamon-brown sugar swirl running through the center. A simple honey glaze goes over the warm cake for a sweet finish.
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Prep Time 15 minutes
Cook Time 42 minutes
Resting 10 minutes
Total Time 1 hour 7 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 2.25 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 1 cup granulated sugar
  • 3 eggs large, at room temperature
  • 1 cup pumpkin puree canned
  • 0.5 cup vegetable oil
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
For the cinnamon swirl
  • 0.75 cup light brown sugar packed
  • 2 tsp ground cinnamon
For the glaze
  • 1.5 cups powdered sugar
  • 1 tbsp honey
  • 3 tbsp milk
  • 0.5 tsp vanilla extract

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the cake
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  4. In a large bowl, whisk the granulated sugar and eggs until combined.
  5. Whisk in the pumpkin, oil, sour cream, and vanilla.
  6. Add the flour mixture to the pumpkin mixture and stir just until no dry streaks remain.
Add the swirl and bake
  1. In a small bowl, stir together the brown sugar and cinnamon.
  2. Spread half the cake batter in the prepared dish.
  3. Sprinkle the cinnamon-sugar evenly over the batter.
  4. Spoon the remaining batter over the cinnamon-sugar.
  5. Gently spread the batter to cover.
  6. Draw a knife through the batter in a few broad swirls.
  7. Bake for 35 to 42 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
Make the glaze
  1. Let the cake rest for 10 minutes.
  2. Whisk the powdered sugar, honey, milk, and vanilla until smooth.
  3. Drizzle the glaze over the warm cake.

Notes

For defined swirls, draw the knife through the batter in a few broad strokes rather than mixing it. Store covered in the refrigerator for up to 4 days; freeze for up to 2 months. For a dairy-free swap, use dairy-free sour cream and milk.