Pumpkin Honey Bun Cake Recipe

Introduction

Delight in the warm spices and rich flavors of this Pumpkin Honey Bun Cake, a perfect treat for fall or any time you crave a cozy dessert. Moist pumpkin cake layered with cinnamon sugar and topped with a sweet vanilla glaze makes for an irresistible combination.

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
• 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 fully combined, about 2 minutes. Set aside.
3. Step 3: In a small bowl, stir together the brown sugar and pumpkin pie spice until evenly mixed.
4. Step 4: Pour half of the cake batter into the prepared baking dish, spreading it evenly.
5. Step 5: Sprinkle the cinnamon sugar mixture evenly over the batter layer.
6. Step 6: Carefully spread the remaining cake batter over the cinnamon sugar layer.
7. Step 7: Bake for 25 to 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 to allow the glaze to soak in, enhancing moisture and flavor. Let the cake cool while you prepare the glaze.
9. Step 9: In a medium bowl, whisk together powdered sugar, milk (start with 4 tablespoons), and vanilla extract until smooth. Adjust the milk to achieve your preferred glaze thickness.
10. Step 10: Pour the glaze evenly over the cooled cake, making sure to cover the entire surface.
11. Step 11: Allow the cake to come to room temperature so the glaze can set fully. Slice and serve.

Tips & Variations

• For a deeper spice flavor, increase the pumpkin pie spice slightly or add a pinch of ground cloves or nutmeg.
• Use homemade pumpkin puree for a fresher taste instead of canned.
• To make the glaze thicker, add less milk; for a thinner glaze, add more milk gradually.
• Swap vanilla extract for maple extract for a richer, fall-inspired twist.

Storage

Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Reheat gently in the microwave for 10-15 seconds if desired. The glaze may soften slightly when refrigerated but will taste just as delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix for this recipe?

Yes, but yellow cake mix works best to complement the pumpkin and spice flavors. Chocolate or spice cake mix may alter the taste and texture.

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

Not necessary, but poking holes allows the glaze to seep into the cake, making it extra moist and flavorful. If you prefer a smooth top, you can skip this step.

Pumpkin Honey Bun Cake Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 146 reviews

This Pumpkin Honey Bun Cake combines moist pumpkin-infused yellow cake with a sweet cinnamon brown sugar swirl and a luscious vanilla glaze. It’s an easy-to-make fall favorite that bakes up soft and perfectly spiced, making it an irresistible dessert or snack for any pumpkin lover.

• Author: Jeannette
• 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 ground cinnamon)

Vanilla Glaze

• 2 cups powdered sugar
• 4–6 tablespoons milk (use less for thicker glaze, more for thinner)
• 1 teaspoon vanilla extract

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Lightly 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 for about 2 minutes until the mixture is smooth and well combined. Set aside.
3. Prepare Cinnamon Sugar: In a small bowl, mix the light brown sugar with the pumpkin pie spice thoroughly.
4. Layer Batter and Cinnamon Sugar: Spread half of the cake batter evenly into the prepared baking dish. Sprinkle the cinnamon sugar mixture evenly over the batter layer.
5. Top with Remaining Batter: Carefully spoon the remaining cake batter over the cinnamon sugar layer, smoothing it gently to cover it completely.
6. Bake the Cake: Place the dish in the oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
7. Prepare Cake for Glazing: Remove the cake from the oven and while it’s still warm, use a fork to poke holes all over the top to allow the glaze to seep in for added moisture (optional step).
8. Make the Vanilla Glaze: In a medium bowl, whisk together the powdered sugar, milk (start with 4 tablespoons and add more if needed), and vanilla extract until smooth and pourable.
9. Apply the Glaze: Pour the glaze evenly over the warm cake, allowing it to soak in through the fork holes and coat the surface.
10. Cool and Serve: Let the cake cool to room temperature so the glaze can fully set. Slice and serve.

Notes

• Using a fork to poke holes is optional but recommended for a moister cake as the glaze seeps in.
• You can adjust the glaze thickness by varying the amount of milk; less milk for thick glaze, more milk for a thinner glaze.
• Pumpkin pie spice can be substituted with ground cinnamon if preferred.
• This recipe yields a rich, moist cake perfect for fall or holiday gatherings.

Keywords: pumpkin cake, honey bun cake, pumpkin dessert, cinnamon sugar cake, fall dessert, pumpkin puree cake