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Autumn Pumpkin Honey Bun Cake

Cozy Up with Autumn Pumpkin Honey Bun Cake Delight

Celebrate the season with this Autumn Pumpkin Honey Bun Cake, a perfect blend of fall flavors for breakfast or dessert.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with gluten-free flour blend for a gluten-free option.
  • 1 cup Granulated Sugar Reduce slightly if desired.
  • 1 cup Brown Sugar Can use coconut sugar for a different flavor.
  • 1 cup Pumpkin Puree Fresh roasted pumpkin can be an alternative.
  • ½ cup Vegetable Oil Can substitute with applesauce for a healthier option.
  • 3 Eggs Can substitute with flax eggs for a vegan version.
  • 2 teaspoons Baking Powder Use baking soda instead if needed.
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt Do not omit for balance.
  • 2 teaspoons Ground Cinnamon Freshly ground spices provide the most flavor.
  • 1 teaspoon Ground Nutmeg Use freshly grated nutmeg for stronger taste.
  • 1 teaspoon Ground Ginger Can omit for a milder flavor.
  • 2 teaspoons Vanilla Extract Clear vanilla can be used for aesthetic appeal.
For the Swirl Mixture
  • 1 cup Powdered Sugar Can substitute with monk fruit sweetener for reduced sugar.
  • ¼ cup Honey Maple syrup can be used for a vegan alternative.
  • 2 tablespoons Milk Plant-based milk can replace dairy milk.

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • Whisk
  • Hand mixer
  • knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until well combined.
  3. In another bowl, blend the granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract until smooth.
  4. Gradually add the dry ingredients into the wet mixture, stirring gently until just combined.
  5. In a small bowl, combine the powdered sugar, honey, cinnamon, and milk, whisking until smooth and creamy.
  6. Pour half of the pumpkin batter into the prepared baking pan and drizzle half of the swirl mixture over it. Repeat with the remaining batter and swirl.
  7. Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick comes out clean.
  8. Cool the cake in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 2gCholesterol: 40mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 5000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Use a kitchen scale for precise measurements, avoid overmixing to maintain fluffiness, and use freshly ground spices for better flavor.

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