Name: Pumpkin Honey Bun Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 box yellow cake mix; 3/4 cup canned pumpkin purée; 4 large eggs; 3/4 cup sour cream; 1/2 cup vegetable oil; 1/4 cup honey; 1/4 cup brown sugar; 1 tablespoon pumpkin pie spice; 1/3 cup brown sugar; 1 tablespoon ground cinnamon; 1 cup powdered sugar; 2 tablespoons milk; 1/2 teaspoon vanilla extract

Jump to Recipe·Print Recipe

Get ready to fall in love with the dreamy, autumn-inspired Pumpkin Honey Bun Cake! This decadent dessert is everything you adore about honey bun cake but with a luscious pumpkin twist. Imagine tender, golden layers of spiced pumpkin cake wrapped around a ribbon of cinnamon-brown sugar filling and finished with a sweet, creamy glaze. Whether you’re baking for a cozy get-together or just looking for a way to welcome fall, this easy-to-make treat brings comfort and flavor to every bite. Trust me, once you’ve tasted Pumpkin Honey Bun Cake, it’s sure to become a seasonal staple in your kitchen!

Pumpkin Honey Bun Cake Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for Pumpkin Honey Bun Cake are probably already in your pantry, and each one plays an important role! The simple combination creates a cake that’s incredibly moist, flavorful, and irresistible from the very first forkful.

Yellow cake mix: The base of the cake, giving it structure and a tender crumb without extra fuss.
Canned pumpkin purée: Adds moistness and a lovely autumn hue, not to mention a subtle earthy sweetness.
Large eggs: Essential for binding the batter and ensuring your cake is soft yet sturdy.
Sour cream: Brings richness and tang, keeping every bite super moist (full-fat is extra luscious).
Vegetable oil: Contributes to that melt-in-your-mouth texture and keeps the crumb light.
Honey: The star for sweetness and depth, echoing that classic honey bun vibe.
Brown sugar: For caramel tones and extra moisture, plus a vital part of the spiced swirl.
Pumpkin pie spice: Infuses the cake with cozy cinnamon, ginger, nutmeg, and clove flavors.
Brown sugar (for filling): A sweet, gooey surprise swirled through the middle of the cake.
Ground cinnamon (for filling): Classic and aromatic, it creates that warm, cozy swirl.
Powdered sugar (for glaze): Turns into a dreamy, pourable glaze that seeps into every crevice.
Milk (for glaze): Just enough to make the glaze silky and easy to drizzle.
Vanilla extract (for glaze): Adds a whisper of flavor that enhances the sweetness without overpowering.

How to Make Pumpkin Honey Bun Cake

Step 1: Prepare Your Pan and Oven

Set the stage for success by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan generously, making sure every corner gets some love. This will prevent sticking and give you perfectly smooth slices of Pumpkin Honey Bun Cake.

Step 2: Make the Pumpkin Cake Batter

In a large bowl, combine the yellow cake mix, canned pumpkin purée, eggs, sour cream, vegetable oil, honey, brown sugar, and pumpkin pie spice. Mix everything together until the batter is silky, thick, and completely blended. You’ll already notice that irresistible autumn aroma filling your kitchen!

Step 3: Mix the Cinnamon Swirl Filling

In a small bowl, quickly stir together the brown sugar and ground cinnamon. This powerhouse duo will form a gooey, fragrant ribbon through your Pumpkin Honey Bun Cake, mimicking everything you love about a honey bun.

Step 4: Assemble the Cake Layers

Pour half of the pumpkin cake batter into your prepared pan and spread it out evenly with a spatula. Sprinkle the entire cinnamon-sugar filling over this first layer. Then, gently dollop the rest of the batter on top, smoothing it out to cover all the filling. Grab a knife and gently swirl the batter to create ribbons without mixing the layers completely.

Step 5: Bake Until Perfect

Slide the pan into your preheated oven and bake for 35 to 40 minutes. Check for doneness by poking the center with a toothpick; it should come out clean or with just a few moist crumbs. The cake will puff and become lightly golden, filling your home with the sweet scent of autumn.

Step 6: Glaze While Warm

While the cake is still warm (not scorching, but not cooled either!), whisk together the powdered sugar, milk, and vanilla extract in a small bowl. Drizzle the glaze generously over the top, letting it sink into all those cinnamon swirls. Let it cool slightly so the glaze sets into a delicate, sweet sheen.

How to Serve Pumpkin Honey Bun Cake

Garnishes

A slice of Pumpkin Honey Bun Cake hardly needs much, but a light dusting of powdered sugar or a little sprinkle of extra pumpkin pie spice right before serving makes it feel extra special. For something festive, try a handful of toasted pecans or a dollop of freshly whipped cream alongside.

Side Dishes

Pair your cake with a piping hot cup of spiced chai, rich hot chocolate, or even a smooth latte. For something a bit more celebratory, a scoop of vanilla ice cream on the side never disappoints and melts into that warm cake for pure bliss.

Creative Ways to Present

Dress up your Pumpkin Honey Bun Cake for a party by cutting it into neat squares and serving on a platter, or go rustic by piling slices onto a wooden board with a mix of autumn fruits. For an elegant dessert, serve individual portions in ramekins layered with extra glaze and a crunchy sugar topping.

Make Ahead and Storage

Storing Leftovers

Leftovers (if you can resist finishing the whole pan) stay moist and delicious when covered at room temperature for up to three days. Store in an airtight container or tightly wrap your baking dish to keep the cake from drying out.

Freezing

Pumpkin Honey Bun Cake freezes beautifully! Cut it into individual slices or leave it whole, then wrap tightly in plastic wrap and foil before freezing for up to two months. Thaw overnight in the refrigerator or at room temperature for several hours.

Reheating

To recapture that just-baked magic, rewarm slices in the microwave for about 15–20 seconds, or gently heat larger portions in a low oven. The glaze will become soft and glossy, and the spices will seem even more fragrant.

FAQs

Can I use homemade pumpkin purée instead of canned?

Absolutely! As long as your homemade purée is smooth and not too watery, it will work perfectly in this Pumpkin Honey Bun Cake. You may need to blot excess moisture if your purée seems loose.

Do I need to use full-fat sour cream?

Full-fat sour cream does give the richest, most decadent texture, but light sour cream can be substituted in a pinch. Just keep in mind that the cake may be slightly less moist and tender.

Can I add nuts or raisins to the cake?

Go for it! Chopped pecans or walnuts and golden raisins taste fantastic folded into the batter or sprinkled over the cinnamon swirl. Just don’t overload, or the cake may not rise evenly.

Is Pumpkin Honey Bun Cake gluten free?

As written, the recipe relies on a standard yellow cake mix, which contains gluten. To make it gluten free, simply substitute with your favorite gluten free yellow cake mix—otherwise, follow the instructions as usual.

Can I make this recipe as cupcakes or muffins?

Yes! Divide the batter among lined muffin tins, add the cinnamon filling, then top with remaining batter and swirl gently. Bake at the same temperature, but start checking for doneness around 20 minutes.

Final Thoughts

If you’re longing for a cozy, crowd-pleasing dessert with all the comforts of fall, look no further than Pumpkin Honey Bun Cake. It’s rich, spiced, and impossible to resist—and I promise, after just one slice, you’ll be looking for any excuse to bake it again. Enjoy every delicious bite!

Pumpkin Honey Bun Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 12 reviews

Author: admin
Total Time: 55 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the warm flavors of fall with this delightful Pumpkin Honey Bun Cake. A moist pumpkin-infused cake swirled with cinnamon sugar, topped with a sweet glaze, perfect for any occasion.

Ingredients

Scale

Main Cake:

1 box yellow cake mix
3/4 cup canned pumpkin purée
4 large eggs
3/4 cup sour cream
1/2 cup vegetable oil
1/4 cup honey
1/4 cup brown sugar
1 tablespoon pumpkin pie spice

For the filling:

1/3 cup brown sugar
1 tablespoon ground cinnamon

For the glaze:

1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Mix Cake Batter: Combine cake mix, pumpkin purée, eggs, sour cream, oil, honey, brown sugar, and pumpkin pie spice. Mix until smooth.
Prepare Filling: Mix brown sugar and cinnamon in a small bowl.
Layer and Bake: Pour half of the batter in pan, sprinkle with filling, add remaining batter, swirl, and bake for 35–40 minutes.
Make Glaze: Whisk powdered sugar, milk, and vanilla. Drizzle over warm cake.
Cool and Serve: Let the cake cool slightly before serving.