Take the classic sweet honey bun taste and turn it into a fall cake sensation with the flavors of pumpkin and maple. This crowd-pleasing Crock Pot Maple Pumpkin Honey Bun Cake is perfect for breakfast, brunch, snacks, or on your holiday dessert table.
You remember the honey buns you had as a kid, right? Those large doughy buns that were slathered with a sweet glaze and that were irresistible? Now imagine taking all that deliciousness and making it into cake form. Swoon! But wait – it gets even better: turn it into a fall and holiday dessert by adding pumpkin puree, cinnamon spice, and maple flavor. Make the glaze even more luscious and gooey with heavy cream and maple syrup. And to make sure it’s lip-smacking awesome, you’ll make it in your crockpot. This Crock Pot Maple Pumpkin Honey Bun Cake is pure comfort food at its sweetest!
Does this recipe use a boxed cake mix?
No, it does not. This is a homemade cake batter from scratch. It’s easy, so not to worry.
What do I need to make this glazed Crock Pot Maple Pumpkin Honey Bun Cake?
- Flour
- Pumpkin pie spice
- Salt
- Sugar
- Baking Powder
- Heavy Cream
- Eggs
- Vanilla Extract
- Maple Flavoring
- Butter
- Brown Sugar
- Ground Cinnamon
- Pumpkin Puree
- Maple Syrup
- Powdered Sugar
How do I make this Crock Pot Maple Pumpkin Honey Bun Cake?
Using a stand mixer, you’ll mix the following ingredients together (exact measurements are found in the recipe card down below):
- In the mixing bowl of a stand mixer, add sugar, and butter, and whisk together until creamy. Add eggs, heavy cream, vanilla extract, maple flavoring, pumpkin puree, brown sugar, and maple syrup. Mix all ingredients until well blended.
- In a separate bowl, add the flour, baking powder, pumpkin pie spice, salt, and ground cinnamon. Stir well, and add to the mixing bowl, blending between additions, until all ingredients are well mixed. Scrape down the sides of the mixing bowl, and blend.
- Butter the bottom and halfway up the sides of the crockpot liner, and turn on to high heat.
- Pour the cake batter into the crockpot and place the lid on. Let cook on high for 45 minutes to 1 hour. Turn the setting to low heat, and leave in the crockpot for about an hour, or until the center is set, and a toothpick inserted in the center comes out clean. When the cake is done, turn off the crockpot, and make the glaze.
How do I make the glaze?
- Blend the powdered sugar and heavy cream together in the mixing bowl of a stand mixer, until smooth.
- Add the vanilla extract, and maple syrup, and blend until creamy. When the cake is cool, pour glaze over the cooled cake in the crockpot.
Can I add nuts to this cake?
Sure, just make sure and chop your walnuts or pecans before adding them to the batter. I would use up to 3/4 cup of nuts, but no more than that for this batter ratio.
Can I use canned pumpkin pie mix instead of pumpkin puree?
No, please don’t. The canned pumpkin pie mix is already sweetened and spiced, and while this may seem like a short cut, it’s really not. This recipe, as written, includes all the sugar and spices that you need to add along with the pumpkin puree to make it just right. The canned pumpkin pie mix would ruin the recipe. Canned pumpkin puree can readily be found at your favorite grocery store.
Why is it called a honey bun cake if there is no honey in it?
My best guess is that it’s because it’s as sweet as honey. 🙂
How do I store the honey bun cake?
Because the moisture content is high, your Maple Pumpkin Honey Bun Cake can sit, tightly covered, on the counter for 2-3 days. Refrigerate it after that point.
Since pumpkin season is already here, make this crockpot dessert soon! This is one cake that hardly anyone can resist, even if they swear they don’t like pumpkin. Whether you have this mouth-watering cake with a glass of milk, a cup of coffee or something stronger, this honey bun cake will become a family favorite.
So keep your slow cooker out this season because you’ll be making this easy Crock Pot Maple Pumpkin Honey Bun Cake all the time!
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Crock Pot Maple Pumpkin Honey Bun Cake
Take the classic sweet honey bun taste and turn it into a fall cake sensation with the flavors of pumpkin and maple. This crowd-pleasing Crock Pot Maple Pumpkin Honey Bun Cake is perfect for breakfast, brunch, snacks, or on your holiday dessert table.
Ingredients
- FOR THE CAKE:
- 3 cups of Flour
- 1 teaspoon of Pumpkin pie spice
- Pinch of salt
- 1 cup of Sugar
- 1 1/2 Tablespoons of Baking Powder
- 3/4 cups of Heavy Cream – or half and half
- 2 Eggs
- 1 teaspoon of Vanilla
- 1 Teaspoon of Maple flavoring
- 1 Stick of Butter – softened
- 1 cup of Brown Sugar
- 1 Tablespoon of Cinnamon
- 1/2 cup of Pumpkin (canned)
- 2 Tablespoons of Maple Syrup (Pancake syrup)
- FOR THE GLAZE:
- 2 1/2 cups of Powdered Sugar
- 1 teaspoon of Vanilla
- 2 1/2 Tablespoons of Maple Syrup
- 2 1/2 Tablespoons of Heavy cream
Instructions
- In the mixing bowl of a stand mixer, add sugar, and butter, and whisk together until creamy.
- Add eggs, Heavy cream, Vanilla, Maple flavoring, Pumpkin, Brown sugar, and Maple syrup.
- Mix all ingredients until well blended. In a separate bowl, add the flour, baking powder, Pumpkin pie spice, salt, and Cinnamon.
- Stir well, and add to mixing bowl, blending between additions, until all ingredients are well mixed. Scrape down the sides of the mixing bowl, and blend.
- Butter the bottom and halfway up the sides of the Crock-Pot liner, and turn on to high heat.
- Pour the cake batter into the Crock-Pot, and place lid on Crockpot. Let cook on high for 45 minutes to 1 hour.
- Turn setting to low heat, and leave in Crockpot for about an hour, or until center is set, and a toothpick inserted in the center comes out clean.
- When the cake is done, turn off Crock-Pot, and make the glaze.
- GLAZE: Blend the Powdered sugar and heavy cream together in the mixing bowl of a stand mixer, until smooth.
- Add the Vanilla, and Maple syrup, and blend until creamy.
- When the cake is cool, pour glaze over cooled cake in the crockpot. Serve, and Enjoy!
Notes
I used Goodman’s Maple Flavoring. You can find it at most grocery stores, and Walmart. Since Crockpot‘s cook at different temperatures, times may vary. I baked this in a Rival Crock-Pot. Just make sure your cake is baked in the center before turning off the heat.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
365 by Whole Foods Market, Organic Pure 100% Grade A Maple Syrup, Dark Color Robust Taste, 12 Fl Oz - Domino Powdered Sugar, 32 Oz
- 365 Everyday Value, Pumpkin Puree, 15 oz
- C&H, Cane Sugar, Golden Brown, 2lb Bag (Pack of 2)
- 365 Everyday Value, Unsalted Butter, 16 oz
- Rodelle Gourmet Pure Vanilla Extract, 8 Oz
- Land O Lakes Heavy Whipping Cream, 1 Pint
- 365 Everyday Value, Baking Powder, 10 oz
- Domino Sugar, Granulated, 4LB Canister
- McCormick Sea Salt Grinder
- McCormick Pumpkin Pie Spice, 1.12 oz
- 365 Everyday Value, All-Purpose Flour, 5 lb
- Mixing Bowls
- Rubbermaid Commercial Scraper Spatula, White, 13-1/2 Inch, FG190500
- Ifuerte 10-Piece Stainless Steel Measuring Cups and Spoons Set
- KitchenAid Artisan Tilt-Head Stand Mixer
- Kitchen Aid Hand Mixer
- Crock-Pot SCV700SS Stainless Steel 7-Quart Oval Manual Slow Cooker, 7 Quart
- Slow Cooker Liners
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 494Total Fat 15gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 5gCholesterol 72mgSodium 279mgCarbohydrates 86gFiber 1gSugar 59gProtein 5g
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