Description
This Pumpkin Honey Bun Cake is moist, spiced, and layered with cinnamon sugar – the perfect cozy fall dessert.
Ingredients
2 cups all-purpose flour
1 cup sugar
1/2 cup brown sugar
1 cup pumpkin puree
1/2 cup sour cream (or Greek yogurt)
2 large eggs
1/2 cup vegetable oil
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla extract
1/2 cup cinnamon-sugar mix
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13 pan.
2. Mix pumpkin puree, sugar, eggs, oil, sour cream, and vanilla.
3. In another bowl, whisk flour, baking powder, baking soda, cinnamon, and nutmeg.
4. Combine wet and dry ingredients until just mixed.
5. Spread half batter in pan and sprinkle with cinnamon-sugar.
6. Top with remaining batter.
7. Bake for 35–40 minutes until a toothpick comes out clean.
8. Cool 10 minutes before serving.
Notes
For extra flavor, add chopped pecans or a cream cheese swirl.
Store at room temp 2 days or refrigerate up to 5 days.
Freeze wrapped slices for up to 2 months.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Pumpkin Honey Bun Cake, pumpkin dessert, fall cake recipe