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

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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)

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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.

Notes

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.