Description
A simple recipe for a moist pumpkin cake with a sweet honey bun swirl and glaze, perfect for fall.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup buttermilk
- 1/2 cup (1 stick) unsalted butter, melted (for swirl)
- 1/2 cup packed light brown sugar (for swirl)
- 1 tablespoon ground cinnamon (for swirl)
- 1/4 teaspoon ground nutmeg (for swirl)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
- 1 teaspoon vanilla extract (for glaze)
Instructions
- Preheat your oven to 350 degrees F. Grease and flour a 10-inch tube pan or bundt pan.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, allspice, and salt. Set aside.
- In a separate bowl, whisk together the granulated sugar, brown sugar, oil, eggs, pumpkin puree, and buttermilk until combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Prepare the swirl mixture: In a small bowl, combine the melted butter, brown sugar, cinnamon, and nutmeg. Mix well.
- Pour half of the cake batter into the prepared pan. Drizzle the swirl mixture evenly over the batter. Top with the remaining cake batter.
- Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- Prepare the glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the cooled cake before serving.
Notes
- Use canned pumpkin puree, not pumpkin pie filling.
- Buttermilk adds moisture; if you do not have buttermilk, add 1/2 teaspoon of white vinegar or lemon juice to 1/2 cup of regular milk and let it sit for 5 minutes.
- You can substitute pumpkin pie spice for the individual spices listed.
- Prep Time: 20 min
- Cook Time: 55 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 45
- Sodium: 250
- Fat: 16
- Saturated Fat: 7
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 2
- Protein: 4
- Cholesterol: 55
Keywords: pumpkin cake, honey bun cake, fall dessert, bundt cake, spice cake, pumpkin recipe