Pumpkin Honey Bun Cake Recipe

Introduction

This Pumpkin Honey Bun Cake is a delightful twist on a classic cinnamon roll, baked to perfection in a single pan. With layers of spiced pumpkin and a sweet glaze, it’s moist, flavorful, and perfect for autumn or any cozy occasion.

Ingredients

• 1 box Duncan Hines yellow cake mix
• 2/3 cup vegetable oil
• 4 large eggs
• 1 cup pure pumpkin puree
• 1 cup light brown sugar, packed
• 1 tablespoon pumpkin pie spice (or ground cinnamon)
• 2 cups powdered sugar
• 4-6 tablespoons milk (use less for a thicker glaze)
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
2. Step 2: In a large bowl, combine the cake mix, vegetable oil, eggs, and pumpkin puree. Beat until smooth and well mixed, about 2 minutes, then set aside.
3. Step 3: In a small bowl, stir together the brown sugar and pumpkin pie spice until evenly combined.
4. Step 4: Pour half of the cake batter into the prepared baking dish and smooth it out evenly.
5. Step 5: Sprinkle the cinnamon sugar mixture evenly over the batter layer.
6. Step 6: Carefully spread the remaining cake batter on top of the cinnamon sugar layer, smoothing it out to cover completely.
7. Step 7: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Optional: Using a fork, poke holes all over the cake once it’s out of the oven. This allows the glaze to soak in for extra moisture.
9. Step 9: While the cake cools slightly, whisk together the powdered sugar, milk, and vanilla extract in a medium bowl until smooth. Adjust milk amount to reach desired glaze thickness.
10. Step 10: Pour the glaze evenly over the warm cake to coat the top.
11. Step 11: Let the cake cool to room temperature before serving to allow the glaze to set and flavors to meld.

Tips & Variations

• Use pumpkin pie spice for traditional fall flavors, or simply cinnamon if you prefer a milder spice.
• For a richer glaze, substitute half of the milk with cream or use evaporated milk.
• Add chopped nuts or raisins between the batter layers for extra texture and flavor.
• This cake can be baked in two smaller pans if you want to share or gift one.

Storage

Store leftover cake covered at room temperature for up to 2 days, or refrigerate in an airtight container for up to 5 days. Reheat individual slices gently in the microwave to soften the glaze before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling contains added sugars and spices that may affect the texture and flavor of the cake. Use pure pumpkin puree for best results.

Is it necessary to poke holes in the cake before glazing?

It’s optional. Poking holes allows the glaze to seep into the cake, making it moister and more flavorful. If you prefer a smooth top, you can skip this step.

Pumpkin Honey Bun Cake Recipe

Print Recipe

★★★★★

4.5 from 103 reviews

This Pumpkin Honey Bun Cake is a moist and flavorful dessert that combines the warmth of pumpkin and pumpkin pie spices with a sweet cinnamon swirl and a rich vanilla glaze. It’s an easy-to-make cake perfect for fall or any time you crave a cozy, spiced treat with a melt-in-your-mouth glaze.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 40 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Batter

• 1 box Duncan Hines yellow cake mix
• 2/3 cup vegetable oil
• 4 large eggs
• 1 cup pure pumpkin puree

Cinnamon Sugar Swirl

• 1 cup light brown sugar, packed
• 1 Tablespoon pumpkin pie spice (or just ground cinnamon)

Glaze

• 2 cups powdered sugar
• 4–6 Tablespoons milk (adjust for desired glaze thickness)
• 1 teaspoon vanilla extract

Instructions

1. Prepare Oven and Pan: Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray and set aside.
2. Mix Cake Batter: In a large bowl, combine the yellow cake mix, vegetable oil, eggs, and pumpkin puree. Beat thoroughly for about 2 minutes until the mixture is smooth and well combined.
3. Make Cinnamon Sugar: In a small bowl, stir together the brown sugar and pumpkin pie spice (or cinnamon) until evenly mixed.
4. Layer Batter and Cinnamon Sugar: Pour half of the cake batter into the prepared baking dish and spread it evenly. Sprinkle the cinnamon sugar mixture evenly over this layer.
5. Add Remaining Batter: Carefully spread the remaining cake batter over the cinnamon sugar layer, smoothing it out gently to cover the cinnamon sugar completely.
6. Bake Cake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Poke Holes for Glaze (Optional): Using a fork, gently poke holes all over the warm cake to allow the glaze to seep in, enhancing the moisture and flavor.
8. Prepare Glaze: In a medium bowl, whisk together the powdered sugar, 4-6 tablespoons of milk, and vanilla extract until smooth. Adjust the milk amount to achieve desired glaze thickness.
9. Glaze the Cake: Pour the glaze evenly over the cooled or warm cake, ensuring full coverage.
10. Cool and Serve: Let the cake come to room temperature to set the glaze before serving. This cake can be served slightly warm or at room temp for best flavor and texture.

Notes

• Poking holes in the cake before glazing is optional but helps the glaze seep in for extra moistness.
• For a thicker glaze, use less milk; for a thinner glaze, add more milk.
• You can substitute pumpkin pie spice with ground cinnamon if preferred.
• Be sure not to overbake to keep the cake moist.
• This cake pairs beautifully with a cup of coffee or tea.

Keywords: Pumpkin Cake, Honey Bun Cake, Pumpkin Dessert, Cinnamon Sugar Cake, Fall Baking, Glazed Cake