Monday, September 7, 2020



Honey Bun cake, so named because its flavor is reminiscent of candy, gets a makeover in the fall with the addition of pumpkin.


For the cake batter:

  • 4 eggs
  • 3/4 cup brown sugar
  • 1 can super fluffy yellow cake mix
  • 2 1/2 teaspoons pumpkin pie spice
  • 1/2 cup sour cream
  • 1/2 cup chopped walnuts
  • 1/2 cup vegetable oil
  • 3/4 cup canned pumpkin (no pumpkin pie mix)

For the icing

  • 1 teaspoon of vanilla
  • 2 tablespoons of milk
  • 1 cup of powdered sugar


First, heat the oven to 350 degrees. Grease the bottom and sides of a 13 x 9 inch baking dish.

Then, place 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 the ingredients are just incorporated. 
Measure 2 cups of dough, place the dough on the bottom of your prepared pan.

In a small bowl, combine the nuts with the brown sugar. Stir to combine. Sprinkle evenly over the cake batter. Distribute the rest of the dough evenly over the filling. Using a spatula, gently spread the dough over the filling to the edges of the pan. Place in the oven and bake for about 35 to 40 minutes or until a toothpick inserted comes out clean. Remove the pan to a cooling rack.

Make the icing:

Place the powdered sugar, milk and vanilla in a medium bowl. Whisk to combine. Pour the frosting on top of the hot cake, using a spatula to cover the entire cake with frosting. Let the cake cool completely before serving. Happy Cooking Time.