Pumpkin Honeybun Cake
Pumpkin Honeybun Cake is a delightful autumn dessert that perfectly blends the warm flavors of pumpkin and honey. This moist, spiced cake is not only easy to make but also irresistible, making it a perfect centerpiece for gatherings or cozy evenings at home. Each slice offers a comforting taste experience that will leave your family and friends asking for more, whether enjoyed plain or topped with whipped cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 can (15 oz) pure pumpkin puree
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 1 cup vegetable oil
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup honey
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt.
- In another bowl, beat together eggs, vegetable oil, honey, and pumpkin puree until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Transfer the batter to the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before slicing. Serve plain or with whipped cream.
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 300
- Sugar: 28g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: - Substitute canned pumpkin with fresh pumpkin puree for enhanced flavor. - Add chocolate chips or nuts for extra texture. - Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week.