PUMPKIN HONEY BUN CAKE

PUMPKIN HONEY BUN CAKE
Pumpkin Honey Bun Cake, an easy cake that uses a box cake mix and delivers the perfect taste of Fall. I normally don’t make desserts in the evenings. I’m usually tired from the day and evenings are my time to wind down.

I decided to make this cake after dinner one night because it used a boxed cake mix. It wasn’t going to be a complicated cake to make which meant minimal time in the kitchen, minimal clean up and I could have it done and still relax for the rest of the evening. So in other words, I could have my cake and eat it too without a lot of work. Perfect!
This Melt in your Mouth Strawberry Buttermilk Pound Cake is the latest in my series of testing pound cake recipes. You can get all the recipes that I’ve tested with tips and tricks here. Additionally, I wrote an entire guide on How to Bake the Perfect Pound Cake.

Ingredients
For the Cake Batter:
1 box super moist yellow cake mix
1/2 cup vegetable oil
4 eggs
1/2 cup sour cream
3/4 cup canned pumpkin (not pumpkin pie mix)
2 1/2 Teaspoons pumpkin pie spice
3/4 cups brown sugar
1/2 cup chopped walnuts
For the Glaze
1 cup powdered sugar
2 Tablespoons milk
1 Teaspoon vanilla

Instructions
Heat oven to 350 degrees. Greased the bottom and sides of a 13×9 inch baking pan.
Place the cake mix, oil,eggs, sour cream, pumpkin and pumpkin pie spice in a large bowl. Beat with an electric mixer on medium speed about 2 minutes until ingredients are just incorporated. Measure out 2 cups of batter, place the batter onto the bottom of your prepared pan.
In a small bowl combine the walnuts with the brown sugar. Toss to combine. Sprinkle evenly over the cake batter. Spoon the remaining batter evenly over the filling. Using a spatula, carefully spread batter over the filling to the edges of the pan. Place in the oven and bake about 35 – 40 minutes or until a toothpick inserted comes out clean. Remove the pan to a cooling rack.
Make the glaze:
Place the powdered sugar, milk and vanilla in a medium bowl. Whisk to combine. Pour the glaze over the top of the hot cake, using a spatula to cover the entire cake with glaze. Cool the cake completely before serving.