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Pumpkin Honey Bun Cake
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Prep Time:
20 minutes
Total Time:
2 hours
Pumpkin Spice Honey Bun Cake: Fall twist on classic sweet roll cake with pumpkin flavor.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1/2 cup vegetable oil
  • 4 eggs
  • 1/2 cup sour cream
  • 3/4 cup canned pumpkin (not pumpkin pie mix)
  • 2 1/2 teaspoons pumpkin pie spice
  • 3/4 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla
Instructions:
  • Preheat your oven to 350°F (or 325°F for a dark or nonstick pan) and generously spray a 13x9-inch pan with cooking spray.
  • Using an electric mixer on medium speed for 2 minutes, combine cake mix, oil, eggs, sour cream, pumpkin, and 1 1/2 teaspoons pumpkin pie spice in a large bowl. Remember to scrape the bowl occasionally. Spread approximately 2 1/4 cups of the batter in the pan to cover the bottom.
  • Combine brown sugar, pecans, and 1 teaspoon pumpkin pie spice in a small bowl. Sprinkle evenly over the batter in the pan, then carefully pour and spread the remaining batter over the pecan mixture.
  • Bake for 38 to 42 minutes until deep golden brown and a toothpick comes out clean when inserted in the center. Move it to a cooling rack. In a separate small bowl, mix powdered sugar, milk, and vanilla until smooth. Poke the warm cake all over with a fork and then generously spread the powdered sugar mixture on top. Let it cool for about an hour and then store it covered.

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