Pumpkin Honey Bun Cake
A deliciously moist cake made with pumpkin puree, warm spices, and crunchy walnuts, perfect for autumn gatherings.
Ingredients
For the Cake
- 1 cup pumpkin puree Fresh or canned
- 1 cup brown sugar Packed
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup chopped walnuts Optional, can substitute with pecans or almonds
For the Glaze
- 1/2 cup powdered sugar
- 2 tablespoons milk
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large bowl, mix together pumpkin puree, brown sugar, granulated sugar, and vegetable oil until well combined.
- Add in the eggs and mix until incorporated.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- In a small bowl, mix together chopped walnuts and some brown sugar, then swirl into the batter in the pan.
- Pour half of the cake batter into the prepared pan, sprinkle with the walnut mixture, then pour the remaining batter on top.
Baking
- Bake for 30-35 minutes or until a toothpick comes out clean.
Glazing
- For the glaze, whisk powdered sugar and milk until smooth and drizzle over the cake once cooled.
Notes
Use fresh pumpkin puree for a fuller flavor and avoid overmixing the batter to keep the cake light. Check for doneness before the full baking time to prevent overbaking.