Print

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://messykitchenmagic.com/pumpkin-honey-bun-cake-recipe/