Pumpkin Honey Bun Cake Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- Preheat Oven: Preheat your oven to 350°F and spray a 9×13-inch baking dish with cooking spray, then set it aside.
- 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.
- Mix Cinnamon Sugar: In a small bowl, mix the light brown sugar and pumpkin pie spice together until well combined.
- 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.
- Top With Remaining Batter: Carefully spread the remaining cake batter over the cinnamon sugar layer, smoothing the top for even baking.
- Bake: Place the dish in the oven and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- 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.
- 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.
- Glaze the Cake: Pour the glaze evenly over the cake, ensuring full coverage.
- 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
Find it online: https://leofoster.com/pumpkin-honey-bun-cake-recipe/
