Unleash the flavors of fall with this Pumpkin Honey Bun Cake, a moist, spiced dessert that combines the cozy warmth of pumpkin with the sweet, sticky goodness of a honey bun. Perfect for breakfast, dessert, or any time you need a little comfort.
Why This Recipe Works
- The combination of pumpkin puree and spices delivers a moist, flavorful cake that’s packed with autumnal vibes.
- Honey adds a natural sweetness and creates a sticky, irresistible glaze that makes every bite a delight.
- This recipe is incredibly versatile, allowing for various substitutions and additions to suit any taste.
- It’s surprisingly easy to make, requiring no fancy equipment or hard-to-find ingredients.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice
- 1 cup pumpkin puree
- 1/2 cup honey
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Equipment Needed
- 9×13 inch baking pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
Instructions
Preheat and Prepare
Preheat your oven to 350°F and grease a 9×13 inch baking pan. In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. This ensures your cake will have a uniform texture and flavor throughout.
Mix Wet Ingredients
In another bowl, combine the pumpkin puree, honey, vegetable oil, eggs, and vanilla extract. Whisk until smooth. The honey not only sweetens the cake but also contributes to its moist texture.
Combine and Pour
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Overmixing can lead to a tough cake, so stop as soon as you no longer see streaks of flour. Pour the batter into the prepared pan.
Bake to Perfection
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and spring back when lightly touched.
Cool and Serve
Allow the cake to cool in the pan for at least 10 minutes before slicing. This resting period helps the cake set and makes it easier to cut into neat pieces.
Tips and Tricks
For an extra moist cake, consider substituting half of the vegetable oil with applesauce. This not only adds moisture but also a subtle fruitiness that complements the pumpkin. If you’re a fan of nuts, stirring in a cup of chopped walnuts or pecans can add a delightful crunch. For those who love a bit of chocolate, sprinkle chocolate chips over the batter before baking for a sweet surprise in every bite.
Recipe Variations
- Swap the pumpkin pie spice for cinnamon and nutmeg for a different spice profile.
- Add a cream cheese swirl by dropping spoonfuls of sweetened cream cheese onto the batter before baking, then use a knife to swirl it in.
- For a gluten-free version, use your favorite gluten-free flour blend in place of all-purpose flour.
- Turn this into a layer cake by baking the batter in two 9-inch round pans and frosting with cream cheese frosting.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Absolutely! If you have fresh pumpkin, you can puree it and use it in place of canned. Just make sure it’s smooth and not too watery to maintain the cake’s texture.
How should I store leftovers?
This cake keeps well at room temperature for up to 3 days when covered tightly. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Can I make this cake vegan?
Yes, you can substitute the eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) and use maple syrup instead of honey for a vegan-friendly version.
Summary
This Pumpkin Honey Bun Cake is a must-try for anyone who loves the flavors of fall. It’s easy to make, deliciously moist, and versatile enough to customize to your liking. Whether you’re serving it for breakfast, dessert, or a snack, it’s sure to be a hit.
