This week I worked at Hillcrest Thrift Shop on Monday instead of my normal Tuesday as I have Blankets of Hope at Platte Woods United Methodist Church on the second Tuesday of the month. I wasn't able to get anything made Sunday afternoon to take which disappointed several when they saw me yesterday.
I had already decided I would come home and make something in the afternoon and drop it off at Hillcrest after we finished with Blankets of Hope at church. This seemed to satisfy them.
I had gotten the recipe for this Pumpkin Honey Bun Cake in an email from Betty Crocker and thought it sounded like a winner. It turned out perfectly, but it did take some careful spreading in the pan to make it so. If you want to reduce some of the sugar calories, you can use a sugar-free yellow cake mix instead of a regular yellow cake mix.
PUMPKIN HONEY BUN CAKE
1 box yellow cake mix
1/2 cup oil
4 eggs
1/2 cup sour cream (I used lite sour cream)
3/4 cup canned pumpkin
2-1/2 teaspoons pumpkin pie spice - divided
3/4 cup packed brown sugar
1/2 cup chopped pecans
1 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla
Preheat oven to 350 degrees F. Spray a 9 x 13 - inch pan with cooking spray.
In a large bowl, beat the cake mix, oil, eggs, sour cream, pumpkin, and 1-1/2 teaspoons of the pumpkin pie spice with electric mixer on low til ingredients are mostly blended. Scrape the sides of the bowl. Increase speed to medium and beat for 2 minutes. Scrape the sides of the bowl and beat a little longer if needed.
Spread half of the batter in the pan - about 2-1/4 cups. (I did actually measure it and had to add about 1 more spoonful. You need to do this if you want to have the brown sugar/pecan mixture in the middle.)
In a small bowl, stir together the brown sugar, pecans, and the remaining 1 teaspoonful of the pumpkin pie spice. Sprinkle evenly over the batter in the pan.
Carefully spread the remaining batter evenly over the pecan mixture. (I dropped it by spoonfuls and then carefully blended them together. Both layers were thin.)
Bake 38 to 42 minutes or until deep golden brown and a toothpick inserted in the center comes out clean. Remove from oven to wire rack.
In another bowl, stir together the powdered sugar, milk, and vanilla until thin enough to spread.
Prick the entire surface of the warm cake with a fork.
Carefully spread the powdered sugar mixture over the warm cake.
Cool completely, about 1 hour.
Store covered.
I had already decided I would come home and make something in the afternoon and drop it off at Hillcrest after we finished with Blankets of Hope at church. This seemed to satisfy them.
I had gotten the recipe for this Pumpkin Honey Bun Cake in an email from Betty Crocker and thought it sounded like a winner. It turned out perfectly, but it did take some careful spreading in the pan to make it so. If you want to reduce some of the sugar calories, you can use a sugar-free yellow cake mix instead of a regular yellow cake mix.
PUMPKIN HONEY BUN CAKE
1 box yellow cake mix
1/2 cup oil
4 eggs
1/2 cup sour cream (I used lite sour cream)
3/4 cup canned pumpkin
2-1/2 teaspoons pumpkin pie spice - divided
3/4 cup packed brown sugar
1/2 cup chopped pecans
1 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla
Preheat oven to 350 degrees F. Spray a 9 x 13 - inch pan with cooking spray.
In a large bowl, beat the cake mix, oil, eggs, sour cream, pumpkin, and 1-1/2 teaspoons of the pumpkin pie spice with electric mixer on low til ingredients are mostly blended. Scrape the sides of the bowl. Increase speed to medium and beat for 2 minutes. Scrape the sides of the bowl and beat a little longer if needed.
Spread half of the batter in the pan - about 2-1/4 cups. (I did actually measure it and had to add about 1 more spoonful. You need to do this if you want to have the brown sugar/pecan mixture in the middle.)
In a small bowl, stir together the brown sugar, pecans, and the remaining 1 teaspoonful of the pumpkin pie spice. Sprinkle evenly over the batter in the pan.
Carefully spread the remaining batter evenly over the pecan mixture. (I dropped it by spoonfuls and then carefully blended them together. Both layers were thin.)
In another bowl, stir together the powdered sugar, milk, and vanilla until thin enough to spread.
Prick the entire surface of the warm cake with a fork.
Carefully spread the powdered sugar mixture over the warm cake.
Cool completely, about 1 hour.
Store covered.
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