Honeybuns are a cherished childhood favorite for so many of us. When it comes to fond food memories, they rank right up there next to snow cones and root beer floats. I am slowly, but surely rounding all of these favorites up and healthifying them. The time has come to do this for my beloved honey buns but in honor of the wonderful fall season I’ll start out with the Pumpkin Honey Bun Snack Cake, rather than the plain vanilla that I plan to get back to ASAP.
This wonderfully, moist and tender snack has all the elements needed to be reminiscent of a genuine honey bun cake but the pumpkin spice twist just transports it to a new realm this time of year. Like all of the recipes posted on this blog, I tested this one thoroughly. I shared the finished product around to people in 4 separate families and got a solid thumbs up from all involved with comments like, “You could serve this at Thanksgiving and no one would even know it was sugar free,” and from my biggest fan, “You did it again sweetie”. So yay, and I hope y’all Enjoy!
I converted this cake using my Pumpkin Maple Spice Cake and the filling and icing for the Pumpkin Honey Bun Cake were adapted from my Cinnamon Bundt Sock It To Me Cake . If you’re a big fan of pumpkin spice be sure and check out my Pumpkin Spice Latte Syrup, Five Minute Pumpkin Spice Caramel Sauce, and Pumpkin Pie Dip with Cinnamon Chips.
Get the latest updates from my social sites where I’m sharing recipes, tips, roundups and more every day! Follow me on:
Pumpkin Honey Bun Snack Cake
Preheat the oven to 325 degrees. Oil an 8x8 inch glass casserole dish.
Ingredients for the cinnamon filling:
- *2 tablespoons Gentle Sweet OR 4 tablespoons xylitol or erythritol
- *1 tablespoon cinnamon
- 1 tablespoon almond flour ~ adds bulk to the cinnamon layer you could use baking blend too
Ingredients for the cake:
- 1/2 cup softened butter
- 1/2 cup pure pumpkin puree
- 1/4 cup Gentle Sweet or 2 tablespoons Truvia or Pyure
- 3 eggs
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon pumpkin spice
- 1/4 teaspoon mineral salt
- 1 cup *THM Baking Blend
- 1 1/2 teaspoon baking powder
Ingredients for the glaze:
Directions for the cinnamon filling:
- Mix together in a small bowl and set aside.
Directions for the cake:
- Melt the pumpkin and butter together if the pumpkin has been in the fridge. Other wise just soften the butter.
- Then add in the pumpkin and sweetener and beat, next add in the eggs one at a time, beating after each and then add the flavorings. Really beat some air into this cake at this stage.
- Now sprinkle the baking blend right on top of the well-mixed wet ingredients then sprinkle the baking powder on top of all and mix by hand, just until it is mixed in well.
- Pour 1/2 of the cake batter into the well oiled pan and cover with all of the cinnamon filling.
- Dot the top of the cinnamon mixture with the rest of the batter and spread carefully to cover the cinnamon.
- Place in the oven to cook at 325 degrees for 25 minutes. It won't necessarily be ready in that time but I always check it after 20. Test for doneness by touching the top of the cake. When it is no longer tacky to the touch and looks firm and golden brown it is done.
- The standard fork test for doneness will work but the fork doesn't have to come out totally clean, but the crumbs must be dry.
- The pumpkin in this cake makes it a little denser than the others, but it is very cakey when cool. Do not overcook!
Directions for the glaze:
- Soften the cream cheese well and then blend the cheese and melted butter together well (if the cream cheese doesn't want to mix just keep at it or it will taste good but the glaze won't be pretty if there are white specks in it).
- Then continue adding ingredients until they are well mixed and a glaze, rather than icing consistency.
*This cake is done when the top is no longer wet looking and it is slightly firm to the touch. The standard fork text will work but it's not quite as easy to tell when this cake is ready for that test so keep a check on it until you've made it once or twice.
*A note on the cinnamon filling: If you plan to be making lots of these type baked goods go ahead and make up a batch of my cinnamon sweetener and replace the cinnamon and sweetener called for in this recipe with it and simply add in the flour to make the filling. (This recipe is combined with some other spices but scroll down to the bottom of the post for it.)
*If you would like to double this cake it will make a thinner 13 x 9 inch cake but should be perfect in a 12 x 7" pan.