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Moist Pumpkin Honey Bun Cake with Vanilla Glaze

Pumpkin honey bun cake has tender, moist pumpkin cake layered with a cinnamon-brown sugar swirl and finished with vanilla glaze. Bake it in a 9x13-inch pan and drizzle the glaze over the cake while it is warm.
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Prep Time 20 minutes
Cook Time 42 minutes
cooling and setting 25 minutes
Total Time 1 hour 27 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 nonstick cooking spray for the pan
  • 2.25 cups all-purpose flour
  • 1 cup granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 0.5 tsp salt
  • 1 cup pumpkin puree
  • 0.5 cup sour cream
  • 0.5 cup neutral oil
  • 2 eggs large
For the cinnamon swirl
  • 0.75 cup light brown sugar packed
  • 2 tsp ground cinnamon
For the vanilla glaze
  • 1.5 cups powdered sugar
  • 3 tbsp milk
  • 1 tsp vanilla extract

Equipment

  • 1 9x13-inch baking pan

Method
 

Make the cake
  1. Preheat the oven to 350°F.
  2. Coat a 9x13-inch baking pan with nonstick cooking spray.
  3. Whisk the flour, granulated sugar, baking powder, baking soda, pumpkin pie spice, and salt in a large bowl.
  4. Whisk the pumpkin puree, sour cream, oil, and eggs in a medium bowl until smooth.
  5. Pour the pumpkin mixture into the flour mixture and fold just until no dry streaks remain.
Prepare the swirl
  1. Stir the brown sugar and cinnamon together in a small bowl.
Assemble and bake
  1. Spread half the batter in the prepared pan.
  2. Sprinkle the cinnamon sugar evenly over the batter.
  3. Dollop the remaining batter on top.
  4. Gently spread the batter.
  5. Draw a knife through the layers a few times to swirl.
  6. Bake for 35 to 42 minutes, until the center springs back lightly when touched and a toothpick inserted in the center comes out clean.
  7. Set the pan on a wire rack and let the cake cool for 15 minutes.
Make the glaze
  1. Whisk the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
  2. Drizzle the glaze over the warm cake.
  3. Let it set for 10 minutes before serving.

Notes

For distinct cinnamon swirls, draw the knife through the layers only a few times. Store covered in the refrigerator for up to 5 days; freeze slices for up to 2 months. A dairy-free sour cream and milk can be used for a dairy-free variation.