Pumpkin Honeybun Cake
If you're a big fan of the original Honey Buns, you'll love this Pumpkin Honeybun Cake! An easy cinnamon cake (made with slightly-altered cake mix!) is divided by a layer of brown-sugar-pecan filling, and finished off with a homemade cinnamon-vanilla glaze. Yum!
Nutrition Facts
Ingredients
Instructions
Preheat the oven to 350°F. Spray a 9x13 baking pan and set aside.
In a large mixing bowl, combine cake mix, cinnamon, nutmeg, cloves, and ginger. Whisk in the brown sugar, vegetable oil, sour cream, and eggs. Add in the canned pumpkin and stir to bring together.
To make the filling, combine the brown sugar, toasted pecans, and cinnamon in a small bowl.
Spread half of the cake mixture into the bottom of the prepared baking pan. Sprinkle the brown sugar/pecan filling over the entire surface of the cake batter. Then spread the remaining cake batter on to the top of the filling.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Thenovicechefblog →
Comments & Photos
Be the first to share your thoughts!
Did you make this recipe?
Leave a Comment