Introduction

This Pumpkin Honey Bun Cake is a moist and flavorful dessert that captures the essence of fall with pumpkin and warm spices. Swirled with a cinnamon sugar layer and topped with a sweet glaze, it’s a delightful treat perfect for any occasion.

A close-up of a square piece of cake on a white plate featuring two thick yellow layers with a middle layer of brown filling in between, topped with a shiny light glaze. A fork with a piece of the cake is held by a woman's hand on the left side, resting on the plate near the cake. The background includes a white marbled surface, a blurred orange pumpkin, and fall-colored decorations in orange and yellow. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box Duncan Hines yellow cake mix (do not go by amounts on the back of the box)
⅔ cup vegetable oil
4 large eggs
1 cup pure pumpkin puree
1 cup light brown sugar, packed
1 tablespoon pumpkin pie spice (or just 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 your oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray and set it aside.
Step 2: In a large bowl, combine the yellow cake mix, vegetable oil, eggs, and pumpkin puree. Beat the mixture until smooth and well combined, about 2 minutes.
Step 3: In a small bowl, mix the light brown sugar and pumpkin pie spice (or cinnamon) until evenly blended.
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 on top of the cinnamon sugar layer, smoothing it out gently.
Step 6: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: (Optional) Use a fork to poke holes all over the cake. This allows the glaze to seep in and keeps the cake extra moist.
Step 8: Prepare the glaze by whisking powdered sugar, milk (start with 4 tablespoons), and vanilla extract in a medium bowl. Adjust milk to achieve your desired glaze thickness.
Step 9: Pour the glaze evenly over the warm cake and allow it to set as the cake cools to room temperature. Slice and serve.

Tips & Variations

For a more pronounced spice flavor, increase the pumpkin pie spice to 1 ½ tablespoons or add a pinch of nutmeg and cloves.
Use canned pumpkin puree for convenience, or fresh homemade pumpkin puree for a natural taste.
If you prefer a thicker glaze, reduce the amount of milk; add more milk for a thinner, pourable glaze.
Try adding chopped nuts, like pecans or walnuts, for extra texture inside the cinnamon sugar layer.
Serve slightly warm or at room temperature for best flavor.

Storage

Store the cake covered at room temperature for up to 3 days. If you want to keep it longer, refrigerate covered for up to 1 week. It can also be frozen for up to 3 months. To reheat, warm slices briefly in the microwave or let thaw at room temperature.

How to Serve

A close-up of a square slice of yellow cake with two layers, separated by a dark brown, crumbly filling in the middle. The top layer is covered with a thin, shiny white glaze that slightly drips over the edges. The cake rests on a white plate with a fork holding a piece of the cake to the side. The background shows a white marbled texture with autumn orange decorations and a woman's hand reaching for the fork. 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 another yellow cake mix brand; just avoid mixes with pre-added frosting or fillings to keep the texture right.

Is fresh pumpkin puree better than canned?

Both work well, but canned pumpkin puree is convenient and consistent. Fresh pumpkin puree can add a fresher flavor but may be slightly more watery, so adjust the batter if needed.

Pumpkin Honey Bun Cake Recipe

Print Recipe

★★★★★

4.9 from 98 reviews

This Pumpkin Honey Bun Cake is a moist, spiced yellow cake layered with a cinnamon brown sugar swirl and topped with a sweet vanilla glaze. Perfect for fall gatherings or anytime you crave a festive dessert, this easy-to-make cake combines pure pumpkin puree, classic pumpkin pie spice, and a rich honey bun-inspired flavor in every bite.

Author: Maya
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 Batter

1 box Duncan Hines yellow cake mix (do not go by amounts on the back of the box)
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 (use less for a thicker glaze)
1 teaspoon vanilla extract

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray and set it aside to ensure your cake doesn’t stick.
Mix Cake Batter: In a large bowl, combine the yellow cake mix, vegetable oil, eggs, and pure pumpkin puree. Beat the mixture until it is smooth and fully combined, about 2 minutes. Set this batter aside temporarily.
Prepare Cinnamon Sugar: In a small bowl, mix together the light brown sugar and pumpkin pie spice (or cinnamon) until well blended. This will create the warm, spiced swirl layer.
Layer the Cake: Pour half of the cake batter evenly into the prepared baking dish and smooth it out. Evenly sprinkle the cinnamon sugar mixture over this batter layer to create the signature swirl.
Add Top Batter Layer: Carefully spoon the remaining cake batter on top of the cinnamon sugar layer and gently smooth it out to cover the entire surface.
Bake the Cake: Place the dish in the preheated oven and bake for 25-30 minutes. The cake is done when a toothpick inserted into the center comes out clean.
Optional Poke Holes: Once baked, use a fork to poke holes all over the warm cake. This step allows the glaze to seep in deeply, making the cake incredibly moist, but it is optional if you prefer the glaze only on top.
Make the Glaze: In a medium bowl, whisk together powdered sugar, 4 to 6 tablespoons of milk (adjust depending on desired thickness), and vanilla extract until the glaze is smooth and pourable.
Glaze the Cake: Pour the glaze evenly over the cake, allowing it to settle into the holes or coat the top surface, ensuring full coverage.
Cool and Serve: Let the cake cool to room temperature so the glaze can fully set. Slice and serve this delicious Pumpkin Honey Bun Cake. Enjoy warm or at room temperature.

Notes

Refer to the ingredient list and FAQ for possible substitutions and common questions.
This cake is delicious slightly warm or at room temperature.
Store the cake at room temperature covered for up to 3 days.
Refrigerate in a covered container for up to 1 week to extend freshness.
You can freeze the cake for up to 3 months; thaw before serving.

Keywords: Pumpkin Honey Bun Cake, fall dessert, pumpkin cake, cinnamon swirl cake, glazed pumpkin cake, easy pumpkin dessert