Description
Indulge in this comforting autumn dessert that marries the spiced warmth of pumpkin purée with the iconic sugary swirl of a classic honey bun. This moist, dense cake utilizes a smart shortcut with yellow cake mix to provide a bakery-style experience in your home kitchen. Perfect for holiday gatherings, the cinnamon-sugar veins running throughout ensure a burst of sweet flavor in every bite, while the delicate glaze provides a beautiful, irresistible finish.
Ingredients
1 box (15.25 oz) Yellow Cake Mix
1 cup Pumpkin Purée
1/2 cup Sour Cream
4 large Eggs
1/2 cup Vegetable Oil
1 cup Brown Sugar (packed)
2 tablespoons Cinnamon (divided)
1 cup Powdered Sugar
2 tablespoons Whole Milk
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan.
Combine yellow cake mix, pumpkin purée, sour cream, eggs, and vegetable oil in a large bowl.
Whisk until the batter is smooth and free of lumps.
Spread exactly half of the pumpkin batter into the bottom of the prepared pan.
Mix the brown sugar and 1 tablespoon of cinnamon together in a small bowl.
Sprinkle the brown sugar mixture evenly over the batter in the pan.
Top with the remaining half of the pumpkin batter and use a knife to swirl the layers gently.
Bake for 45 minutes or until a toothpick comes out clean.
Whisk powdered sugar, milk, and remaining 1 tablespoon of cinnamon to create a glaze.
Drizzle the glaze over the warm cake before serving.
Notes
Ensure you use pure pumpkin purée and not pumpkin pie filling. For the best swirl, use a butter knife to gently cut through the batter in a zig-zag motion. Leftovers store well in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 45
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 38g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 3.5g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg