Welcome, pumpkin lovers! Today we’re diving into the delicious world of fall-inspired baking with a unique twist on a classic dessert—the Pumpkin Pecan Honey Bun Cake. This moist, fluffy cake combines the rich flavors of pumpkin and pecan, accented with a hint of honey and topped with a caramel drizzle. Whether you’re a fan of traditional honey bun cakes or seeking a new autumn treat, this recipe is sure to become a favorite in your home. Ready to indulge in the flavors of fall?
Introduction
The Pumpkin Pecan Honey Bun Cake is a delightful blend of sweet and nutty flavors, with pumpkin and pecans as the stars of the show. This cake draws inspiration from the classic honey bun—a sweet, sticky treat enjoyed for generations—while adding a touch of seasonal flair with pumpkin and spices. The result is a comforting, easy-to-make cake that’s perfect for cozy gatherings or as a treat with a hot beverage. If you’re looking for an easy dessert recipe that celebrates autumn flavors, this pumpkin pecan cake is a must-try!
Ingredients for Pumpkin Pecan Honey Bun Cake
Here’s what you’ll need to create your Pumpkin Pecan Honey Bun Cake. Most ingredients are pantry staples, but feel free to customize based on dietary preferences.
- 1 ¾ cups all-purpose flour
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil (can substitute with melted butter or coconut oil)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ cup chopped pecans (optional: substitute with walnuts or omit for a nut-free version)
- ½ cup honey (for the classic “honey bun” effect)
- ½ cup caramel sauce (for drizzling on top)
How to Make Pumpkin Pecan Honey Bun Cake – Step by Step
Follow these simple steps to bake your Pumpkin Pecan Honey Bun Cake to perfection!
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This helps evenly distribute the spices and leavening agents for a balanced flavor and texture.
- Combine Wet Ingredients: In a separate bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and honey. Whisk until smooth and fully combined.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid over-mixing, as this can lead to a denser cake.
- Fold in Pecans: Gently fold in the chopped pecans for added texture and a nutty flavor that complements the pumpkin and honey.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. This ensures your cake is fully baked without over-drying.
- Cool and Drizzle: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. Drizzle with caramel sauce while it’s still warm, allowing the sauce to seep in and add extra moisture and sweetness.
Helpful Tips for Pumpkin Pecan Honey Bun Cake
Enhance your Pumpkin Pecan Honey Bun Cake with these tips:
- Use Fresh Pumpkin Puree: If possible, use homemade pumpkin puree for a fresher flavor. Canned puree works well, but ensure it’s not the pre-sweetened pie filling.
- Adjust Sweetness: Taste the batter before baking. If you prefer a sweeter cake, add an extra tablespoon of sugar or honey.
- Nut Substitutions: Substitute pecans with walnuts or even pumpkin seeds if you need a nut-free option.
Cooking Tips for the Best Pumpkin Pecan Honey Bun Cake
Follow these pro tips to make your cake bakery-quality!
- Bake Evenly: If you’re using a glass pan, reduce the baking temperature by 25°F to prevent over-browning on the outside.
- Keep Moisture Locked In: Cover the cake loosely with foil during the last 10 minutes of baking if it appears to be browning too quickly.
- Test Doneness Carefully: Insert a toothpick in the center; it should come out clean or with a few moist crumbs to prevent an overbaked, dry cake.
Serving Suggestions for Pumpkin Pecan Honey Bun Cake
Pair this Pumpkin Pecan Honey Bun Cake with a steaming mug of spiced chai, coffee, or hot apple cider for a perfect autumn treat. For a little extra indulgence, serve with a scoop of vanilla ice cream or a dollop of whipped cream. This cake is also a delightful addition to a holiday brunch table!
Nutritional Information
Each slice of Pumpkin Pecan Honey Bun Cake provides a balanced blend of flavors and nutrients, making it a treat that can be enjoyed guilt-free. The pumpkin adds fiber, and the pecans provide healthy fats, making this a dessert with wholesome ingredients.
Nutritional Information (per serving)
- Calories: 290 kcal
- Fat: 14g
- Carbohydrates: 38g
- Protein: 3g
- Fiber: 2g
- Sugar: 24g
Note: Nutritional values are approximate and can vary based on ingredient brands and substitutions.
Storage and Leftovers
To store, wrap the cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake, which can last up to a week. To enjoy leftovers, reheat individual slices in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for 5 minutes to restore moisture.
Frequently Asked Questions (FAQs)
1. Can I freeze the Pumpkin Pecan Honey Bun Cake?
Yes! Wrap individual slices in plastic wrap and place them in an airtight container. Freeze for up to 3 months.
2. Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking blend for a gluten-free version.
3. Can I make the cake without honey?
Yes, you can replace honey with maple syrup or agave nectar, though it may alter the flavor slightly.
4. How can I make this cake vegan?
Replace eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), and substitute honey with maple syrup or agave nectar.
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Conclusion
We hope you enjoy baking and indulging in this Pumpkin Pecan Honey Bun Cake as much as we do! With its warm spices, nutty pecans, and rich caramel drizzle, it’s a dessert that captures the essence of fall. If you try this recipe, let us know in the comments how it turned out, and feel free to share any personal twists you made to make it your own. Happy baking!
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Pumpkin Pecan Honey Bun Cake – Easy Fall Dessert Recipe
Description
Welcome, pumpkin lovers! Today we’re diving into the delicious world of fall-inspired baking with a unique twist on a classic dessert—the Pumpkin Pecan Honey Bun Cake. This moist, fluffy cake combines the rich flavors of pumpkin and pecan, accented with a hint of honey and topped with a caramel drizzle. Whether you’re a fan of traditional honey bun cakes or seeking a new autumn treat, this recipe is sure to become a favorite in your home. Ready to indulge in the flavors of fall?
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil (can substitute with melted butter or coconut oil)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ cup chopped pecans (optional: substitute with walnuts or omit for a nut-free version)
- ½ cup honey (for the classic “honey bun” effect)
- ½ cup caramel sauce (for drizzling on top)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This helps evenly distribute the spices and leavening agents for a balanced flavor and texture.
- Combine Wet Ingredients: In a separate bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and honey. Whisk until smooth and fully combined.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid over-mixing, as this can lead to a denser cake.
- Fold in Pecans: Gently fold in the chopped pecans for added texture and a nutty flavor that complements the pumpkin and honey.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. This ensures your cake is fully baked without over-drying.
- Cool and Drizzle: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. Drizzle with caramel sauce while it’s still warm, allowing the sauce to seep in and add extra moisture and sweetness.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use Fresh Pumpkin Puree: If possible, use homemade pumpkin puree for a fresher flavor. Canned puree works well, but ensure it’s not the pre-sweetened pie filling.
- Adjust Sweetness: Taste the batter before baking. If you prefer a sweeter cake, add an extra tablespoon of sugar or honey.
- Nut Substitutions: Substitute pecans with walnuts or even pumpkin seeds if you need a nut-free option.
