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Pumpkin Honey Bun Cake

A cozy dessert combining soft pumpkin flavor with warm spices, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree Make sure it's fresh for best flavor.
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 2 pieces eggs
  • 1 tsp vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon Increase for more spice flavor.
  • 1/2 tsp nutmeg Increase for more spice flavor.
  • 1/4 tsp salt
Optional Ingredients and Icing
  • 1/2 cup chopped nuts Optional, for added crunch.
  • 1/2 cup powdered sugar For the icing.
  • 2 tbsp milk Adjust for icing consistency.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper for easy release.
  2. In a large bowl, whisk together the pumpkin puree, vegetable oil, sugar, brown sugar, eggs, and vanilla extract until well-blended.
  3. In another bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Fold in the nuts if using.
Baking
  1. Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  2. While the cake is baking, prepare the icing by whisking together the powdered sugar and milk until smooth.
  3. Once the cake has cooled slightly, drizzle the icing over the top while it’s warm.
Serving
  1. Slice, serve, and enjoy with family!

Notes

Store in an airtight container in the refrigerator for up to 5 days. The cake freezes beautifully for up to 2 months. Reheat in the oven at 350°F (175°C) for about 10-15 minutes.