Introduction

Pumpkin Honey Bun Cake is a moist, flavorful dessert that combines the warm spices of pumpkin pie with a sweet cinnamon sugar swirl, topped with a smooth vanilla glaze. This easy-to-make cake is perfect for autumn gatherings or anytime you want a comforting treat with a seasonal twist.

A square piece of yellow cake with a light brown thin filling layer in the center is being lifted by a utensil held by a woman's hand. The cake has two layers of soft, fluffy texture with tiny holes showing its airy nature. The top layer is coated with a shiny, translucent white glaze that slightly drips down the sides. The piece is lifted from a larger, white rectangular baking dish with a red rim, showing more cut cake pieces inside. In the background, there are two small orange pumpkins blurred out, and the scene has a white marbled surface. 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 a thicker glaze)
1 teaspoon vanilla extract

Instructions

Step 1: Preheat the 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 for about 2 minutes until smooth and well blended, then set aside.
Step 3: In a small bowl, mix the light brown sugar and pumpkin pie spice until evenly combined.
Step 4: Spread half of the cake batter evenly in the prepared baking dish.
Step 5: Sprinkle the cinnamon sugar mixture evenly over the batter.
Step 6: Carefully spread the remaining cake batter over the cinnamon sugar layer, smoothing the top.
Step 7: Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Optional: Using a fork, poke holes all over the warm cake to help the glaze soak in for extra moisture.
Step 9: In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust milk quantity for desired glaze consistency.
Step 10: Pour the glaze evenly over the cake. Allow the cake to cool to room temperature so the glaze can set.
Step 11: Slice and serve either slightly warm or at room temperature.

Tips & Variations

For a spicier cake, add a pinch of ground cloves or nutmeg to the cinnamon sugar mixture.
Use Greek yogurt instead of some of the oil for a lighter version while keeping moisture.
Try adding chopped pecans or walnuts to the cinnamon sugar layer for extra crunch.
If you prefer a thicker glaze, start with 4 tablespoons of milk and add more only if needed.

Storage

Store the cake covered at room temperature for up to 3 days to maintain its moisture. For longer storage, keep it covered in the refrigerator for up to 1 week. This cake also freezes well for up to 3 months; thaw overnight in the refrigerator and bring to room temperature before serving. Reheat gently if desired.

How to Serve

A close-up of a square piece of yellow cake being lifted by a woman’s hand using a spatula. The cake has two thick layers of moist, soft yellow sponge with a thin layer of brown filling in the middle. The top layer is covered with a smooth, light, white glaze that slightly drips down the sides. The cake piece is held above a white baking dish with a red rim, showing the same layered cake cut into squares inside the dish. In the background, bright orange small pumpkins sit on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pumpkin puree instead of canned?

Yes, homemade pumpkin puree works perfectly. Just make sure it’s smooth and well-drained to avoid adding extra moisture to the batter.

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

No, it’s optional. Poking holes allows the glaze to soak into the cake, making it moister, but if you prefer a smooth top without holes, you can skip this step.

Pumpkin Honey Bun Cake Recipe

Print Recipe

★★★★★

4.8 from 148 reviews

Pumpkin Honey Bun Cake is a moist and delicious dessert featuring a spiced pumpkin cake layered with a cinnamon brown sugar mixture and topped with a sweet vanilla glaze. It combines the warm flavors of pumpkin and pumpkin pie spice with the richness of a yellow cake base, creating a perfect treat for fall or any time you crave a comforting, sweet cake.

Author: Dana
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

For the Cake:

1 box Duncan Hines yellow cake mix (do not follow box amount instructions)
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, more for thinner)
1 teaspoon vanilla extract

Instructions

Preheat and Prepare: Preheat your oven to 350°F. Lightly spray a 9×13-inch baking dish with cooking spray and set aside to prepare for the cake batter.
Mix Cake Batter: In a large bowl, combine the yellow cake mix, vegetable oil, eggs, and pumpkin puree. Beat the mixture with an electric mixer on medium speed for about 2 minutes until smooth and fully combined. Set this batter aside.
Prepare Cinnamon Sugar Layer: In a small bowl, mix together the packed light brown sugar and pumpkin pie spice (or cinnamon) to create the cinnamon sugar layer.
Layer Cake Batter and Cinnamon Sugar: Pour half of the pumpkin cake batter evenly into the prepared baking dish, smoothing it out. Sprinkle the cinnamon sugar mixture evenly over the batter. Carefully spoon the remaining cake batter over the cinnamon sugar layer and smooth it out to cover completely.
Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes. The cake is done when a toothpick inserted into the center comes out clean.
Poke Holes (Optional): Using a fork, gently poke holes all over the surface of the warm cake. This step allows the glaze to seep into the cake, making it extra moist, but can be skipped if you prefer a smooth top glaze.
Make the Glaze: While the cake cools, whisk together powdered sugar, milk (start with 4 tablespoons and adjust for desired thickness), and vanilla extract in a medium bowl until smooth and pourable.
Glaze the Cake: Pour the glaze evenly over the cooled cake, ensuring complete coverage. Allow the cake to sit at room temperature for the glaze to set fully before slicing.
Serve: Slice the cake into pieces and serve. This cake can be enjoyed slightly warm or at room temperature.

Notes

This cake is delicious served slightly warm or at room temperature.
Store covered at room temperature for up to 3 days.
You can refrigerate the cake, covered, for up to 1 week.
The cake freezes well when wrapped properly, for up to 3 months.
For a thicker glaze, use less milk; for a thinner glaze, add more milk.
Optional fork holes in the cake allow the glaze to soak in and increase moisture.
Refer to ingredient substitutions and FAQs for variations or dietary needs.

Keywords: pumpkin cake, honey bun cake, pumpkin dessert, fall recipes, glazed cake, pumpkin honey bun