Introduction

The Pumpkin Honey Bun Cake is a moist, flavorful dessert perfect for fall or any time you crave a cozy treat. Combining the sweetness of pumpkin and brown sugar with a luscious glaze, this cake is sure to impress family and friends with minimal effort.

A square piece of yellow cake with a moist texture is shown on a white plate resting on a white marbled surface. The cake has two main layers: a bottom and top layer of soft yellow cake, and a thick middle layer filled with a dark brown cinnamon-like filling. The top of the cake is covered with a light, glossy white icing that looks slightly uneven and cracked. In the background, there is a small pumpkin slightly out of focus. A fork with a white plate edge is near the cake, with a small piece of the cake on it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box Duncan Hines yellow cake mix
⅔ 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)

For the glaze:

2 cups powdered sugar
4-6 Tablespoons milk (use less for thicker glaze)
1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray and set aside.
Step 2: In a large bowl, combine the cake mix, vegetable oil, eggs, and pumpkin puree. Beat the mixture for about 2 minutes until smooth and well blended, then set aside.
Step 3: In a small bowl, stir together the light brown sugar and pumpkin pie spice until evenly mixed.
Step 4: Spread half of the cake batter evenly in the prepared baking dish. Sprinkle the brown sugar and spice mixture evenly over the batter.
Step 5: Carefully spread the remaining cake batter over the sugar mixture, smoothing the top gently.
Step 6: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Optional: Using a fork, poke holes all over the cake once it’s out of the oven. This allows the glaze to soak in and keeps the cake moist.
Step 8: In a medium bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust the milk amount to reach your desired glaze thickness.
Step 9: Pour the glaze evenly over the cake. Let the cake cool to room temperature so the glaze sets before slicing and serving.

Tips & Variations

For a richer spice flavor, use pumpkin pie spice. If unavailable, cinnamon alone works well.
Use canned pumpkin puree for convenience; avoid pumpkin pie filling which contains added spices and sweeteners.
If you prefer a thicker glaze, start with 4 tablespoons of milk and add more only if needed.
Serve slightly warm for a comforting treat or at room temperature to better enjoy the glaze texture.

Storage

Store the cake covered at room temperature for up to 3 days, or in the refrigerator for up to 1 week. It can also be frozen for up to 3 months. Reheat slices gently if desired, but the cake is delicious cold or at room temperature as well.

How to Serve

A square piece of orange-yellow cake with a visible middle layer of dark, thick filling sits on a white plate, with a woman's hand holding a fork breaking off a corner piece showing its soft texture. The cake has a shiny, light glaze on top, giving it a slightly wet look. In the background, there is an orange pumpkin and some autumn leaves. The plate is placed on a white marbled surface, with a warm, cozy autumn vibe. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix?

Yes, you can use other yellow cake mixes, but the texture and flavor may vary slightly.

What if I don’t have pumpkin pie spice?

If you don’t have pumpkin pie spice, use ground cinnamon alone or a mix of cinnamon, nutmeg, and cloves to mimic the flavor.

Pumpkin Honey Bun Cake Recipe

Print Recipe

★★★★★

4.6 from 98 reviews

Pumpkin Honey Bun Cake is a moist, flavorful dessert made with yellow cake mix and pumpkin puree, layered with a cinnamon-spiced brown sugar filling and topped with a sweet vanilla glaze. This easy-to-make cake captures the cozy flavors of fall and is perfect for gatherings or a comforting treat.

Author: Dana
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake

1 box Duncan Hines yellow cake mix
⅔ 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)

Glaze

2 cups powdered sugar
4–6 Tablespoons milk (use less for a thicker glaze)
1 teaspoon vanilla extract

Instructions

Prepare Baking Dish: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
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.
Make Cinnamon Sugar Mixture: In a small bowl, mix together the light brown sugar and pumpkin pie spice (or cinnamon) until evenly combined.
Layer Batter and Cinnamon Sugar: Pour half of the cake batter into the prepared baking dish, spreading it out evenly. Sprinkle the cinnamon sugar mixture evenly over this layer. Carefully smooth the remaining cake batter over the cinnamon sugar layer.
Bake the Cake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Optional Poking: Using a fork, poke holes all over the warm cake surface to allow the glaze to seep in and increase moistness. This step is optional.
Prepare the Glaze: In a medium bowl, whisk together powdered sugar, milk (start with 4 tablespoons), and vanilla extract until smooth. Adjust milk quantity to achieve desired glaze thickness.
Glaze the Cake: Pour the glaze evenly over the entire cake while it is still warm, allowing it to soak in and coat the top.
Cool and Serve: Allow the cake to cool to room temperature so the glaze can set completely. Slice and serve.

Notes

For substitutions and additional ingredient details, refer to the ingredient list and FAQ.
Serve the cake warm or at room temperature for best flavor and texture.
Store covered at room temperature for up to 3 days, refrigerated for up to 1 week, or freeze for up to 3 months.

Keywords: pumpkin cake, honey bun cake, easy pumpkin dessert, pumpkin honey bun, fall dessert, pumpkin spice cake