Pumpkin Honey Bun Cake Recipe

Introduction

Enjoy the warm flavors of fall with this delicious Pumpkin Honey Bun Cake. It’s a soft, moist treat layered with cinnamon sugar and topped with a sweet vanilla glaze that’s perfect for any occasion.

Ingredients

• 1 box Duncan Hines yellow cake mix
• 2/3 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)
• 2 cups powdered sugar
• 4-6 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
2. Step 2: In a large bowl, combine the cake mix, vegetable oil, eggs, and pumpkin puree. Beat until smooth and well mixed, about 2 minutes. Set aside.
3. Step 3: In a small bowl, mix the brown sugar and pumpkin pie spice together.
4. Step 4: Spread half of the cake batter evenly in the prepared baking dish.
5. Step 5: Sprinkle the cinnamon sugar mixture evenly over the batter.
6. Step 6: Carefully smooth the remaining cake batter over the cinnamon sugar layer.
7. Step 7: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Using a fork, poke holes all over the cake (this step is optional but helps the glaze soak in and keep the cake moist). Let the cake cool slightly.
9. Step 9: In a medium bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust milk quantity for desired glaze thickness.
10. Step 10: Pour the glaze evenly over the warm cake and let it set at room temperature.
11. Step 11: Once the glaze has set, slice and serve.

Tips & Variations

• Use pumpkin pie spice for classic fall flavor or substitute with cinnamon alone for a simpler taste.
• For a richer glaze, add a tablespoon of cream cheese or butter.
• Try adding chopped nuts or raisins to the cinnamon sugar layer for added texture.

Storage

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Reheat slices gently in the microwave for 10-15 seconds to soften the glaze.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can use fresh pumpkin puree if you cook and blend the pumpkin flesh until smooth. Make sure it’s well drained to avoid adding extra moisture to the batter.

What if I don’t have pumpkin pie spice?

You can substitute pumpkin pie spice with 1 teaspoon ground cinnamon and a pinch of ground nutmeg or ginger for a similar warm flavor.

Pumpkin Honey Bun Cake Recipe

Print Recipe

★★★★★

4.6 from 66 reviews

This Pumpkin Honey Bun Cake combines the warm flavors of pumpkin and cinnamon sugar with a moist, tender yellow cake base. Topped with a smooth vanilla glaze, this delicious dessert is perfect for fall gatherings or any time you crave a cozy, sweet treat.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Batter

• 1 box Duncan Hines yellow cake mix
• 2/3 cup vegetable oil
• 4 large eggs
• 1 cup pure pumpkin puree

Cinnamon Sugar Layer

• 1 cup light brown sugar, packed
• 1 Tablespoon pumpkin pie spice (or ground cinnamon)

Vanilla Glaze

• 2 cups powdered sugar
• 4–6 Tablespoons milk (less for thicker glaze, more for thinner glaze)
• 1 teaspoon vanilla extract

Instructions

1. Preheat Oven: Preheat your oven to 350°F and spray a 9×13-inch baking dish with cooking spray, then set it aside.
2. Prepare 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 fully incorporated.
3. Mix Cinnamon Sugar: In a small bowl, mix the light brown sugar and pumpkin pie spice together until well combined.
4. Layer Batter and Cinnamon Sugar: Pour half of the cake batter into the prepared baking dish, spreading it evenly. Sprinkle the cinnamon sugar mixture evenly over the batter.
5. Top With Remaining Batter: Carefully spread the remaining cake batter over the cinnamon sugar layer, smoothing the top for even baking.
6. Bake: Place the dish in the oven and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Poke Holes: Once baked, use a fork to poke holes all over the cake. This step is optional but allows the glaze to seep in and add moisture.
8. Make Glaze: In a medium bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust milk quantity to reach your preferred glaze consistency.
9. Glaze the Cake: Pour the glaze evenly over the cake, ensuring full coverage.
10. Cool and Serve: Allow the cake to come to room temperature so the glaze can set completely. Slice and serve.

Notes

• Use pumpkin pie spice for authentic flavor or substitute with ground cinnamon if unavailable.
• Adjust glaze milk quantity to control thickness—less milk for thicker glaze, more for thinner.
• Optional poking step helps glaze absorb better and adds moistness to the cake.
• Be sure to use pure pumpkin puree, not pumpkin pie filling.
• Store leftovers covered at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: pumpkin cake, honey bun cake, pumpkin dessert, fall recipe, cinnamon sugar cake, glazed pumpkin cake