A FALL HONEY BUN INSPIRED CAKE That's Perfectly Indulgent
This Fall Honey Bun Inspired Cake is a delightful treat filled with pumpkin and spice, perfect for the autumn season.
Equipment
- 9x13-Inch Baking Dish
- Large bowl
- small bowl
- medium-sized bowl
Ingredients
- 1 box Duncan Hines yellow cake mix do not go by amounts on the back of the box
- ⅔ cup vegetable oil
- 4 large eggs
- 1 cup pure pumpkin puree
- 1 cup light brown sugar packed
- 1 Tablespoon pumpkin pie spice or just ground cinnamon
For the glaze
- 2 cups powdered sugar
- 4-6 Tablespoons milk use less for a thicker glaze
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
- Place Duncan Hines yellow cake mix, vegetable oil, eggs and pure pumpkin puree into a large bowl.
- Beat until combined and smooth for about 2 minutes, set aside.
- In a small bowl, stir together light brown sugar and pumpkin pie 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 while you make the glaze.
- In a medium-sized bowl, whisk together powdered sugar, milk and vanilla extract.
- Pour the glaze all over the cake, making sure it is evenly covered.
- Allow the cake to come to room temperature; during this time, the glaze will fully set. Slice and serve.
Notes
This is delicious served slightly warm or at room temperature. Keep at room temperature (covered) for up to 3 days. Refrigerate (covered) for up to 1 week. Freeze for up to 3 months.
Nutrition
Serving: 1sliceCalories: 420kcalCarbohydrates: 70gProtein: 4gFat: 15gSodium: 292mgFiber: 1gSugar: 54g
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