Pumpkin Honey Bun Cake is very soft and extremely moist. A sweet and crunchy pecan layer sits in the center of the cake making this reminiscent of a honey bun.
Preheat the oven to 350 F. Spray a 9x13 baking dish and set aside.
In a large mixing bowl, combine cake mix, cinnamon, nutmeg, cloves, and ginger. Whisk in the brown sugar, vegetable oil, sour cream, and eggs. Add in the canned pumpkin and stir to bring together.
To make the filling, combine the brown sugar, toasted pecans, and cinnamon in a small bowl.
Spread half of the cake mixture into the bottom of the prepared baking dish. Sprinkle the brown sugar pecan filling over the entire surface of the cake batter. Spread the remaining cake batter on to the top of the filling.
Place the cake into the oven to bake for 40 to 45 minutes or until a toothpick inserted comes out clean or with moist crumbs. Once the cake has baked, remove from the oven and place onto a cooling rack to cool.
As soon as the cake comes out of the oven, make the glaze by combining all of the ingredients in a small bowl and whisk until smooth.
Let the cake cool for 5 to 10 minutes before glazing the cake. Pour the glaze on to the top of the cake and spread to all of the edges.
Allow the cake to cool for several more minutes before slicing and serving.