Introduction

This Pumpkin Honey Bun Cake is a moist, flavorful treat perfect for fall or any time you crave a cozy dessert. With a tender pumpkin-infused cake layered with a sweet cinnamon sugar swirl and topped with a rich, vanilla glaze, it’s sure to become a family favorite.

A square piece of orange-yellow cake with two thick soft layers is being held by a woman's hand using a blue utensil. The cake has a visible middle layer of darker orange filling, and it is topped with a shiny, smooth white glaze. The rest of the cake is still in a white pan with a red rim, showing more cut pieces of the same layered cake sitting on a white marbled surface. There are two orange fruits blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set it aside.
Step 2: In a large bowl, combine the cake mix, vegetable oil, eggs, and pumpkin puree. Beat until the mixture is smooth and well combined, about 2 minutes, then set aside.
Step 3: In a small bowl, stir together the brown sugar and pumpkin pie spice to create the cinnamon sugar mixture.
Step 4: Pour half of the cake batter evenly into the prepared baking dish, smoothing the surface.
Step 5: Sprinkle the cinnamon sugar evenly over the batter layer.
Step 6: Gently spread the remaining cake batter over the cinnamon sugar layer, smoothing it out carefully.
Step 7: Bake the cake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Optional: Use a fork to poke holes evenly all over the warm cake. This helps the glaze seep into the cake, making it more moist.
Step 9: While the cake cools, prepare the glaze by whisking together powdered sugar, milk (start with 4 tablespoons, add more if needed), and vanilla extract until smooth.
Step 10: Pour the glaze evenly over the cooled cake and allow it to set at room temperature before slicing and serving.

Tips & Variations

For an extra moist cake, don’t skip poking holes before glazing so the glaze soaks in deeper.
Use pumpkin pie spice or simply cinnamon according to your flavor preference.
Adjust the milk in the glaze to control its thickness—a thicker glaze stays on top, while a thinner glaze soaks into the cake more.
Try adding chopped nuts or raisins to the brown sugar layer for added texture.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerated for up to a week. Reheat gently if desired, though it’s delicious served cold. If refrigerated, allow the cake to come to room temperature before serving to enjoy the best texture.

How to Serve

A square slice of moist yellow cake with a shiny white glaze covering the top layer sits on a white plate. The cake has two thick layers with a darker, sticky filling in the middle. A piece has been cut out and held by a woman's hand holding a silver fork with a dark red handle near the front left side of the plate. In the background, there is a glass of milk and another slice of the cake on a white plate, all placed on a yellow cloth over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin or fresh pumpkin puree?

Yes, canned pumpkin puree is convenient and works perfectly, but fresh homemade pumpkin puree can be used as long as it’s well strained and smooth.

Can I make this cake gluten-free?

To make a gluten-free version, use a gluten-free yellow cake mix and confirm that all other ingredients do not contain gluten.

Pumpkin Honey Bun Cake Recipe

Print Recipe

★★★★★

4.7 from 106 reviews

This Pumpkin Honey Bun Cake is a moist and flavorful treat that combines the warm spices of pumpkin pie spice with a rich yellow cake base. Layered with a cinnamon-sugar swirl and topped with a smooth vanilla glaze, this easy-to-make dessert is perfect for autumn gatherings or anytime you crave a cozy, sweet cake.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 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 (use less for a thicker glaze)
1 teaspoon vanilla extract

Instructions

Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray to prevent sticking and set it aside for later use.
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, which should take about 2 minutes. Set the batter aside.
Prepare Cinnamon Sugar: In a small bowl, stir together the light brown sugar and pumpkin pie spice (or cinnamon) until evenly mixed to form the cinnamon sugar layer.
Layer Batter and Cinnamon Sugar: Pour half of the cake batter into the prepared baking dish and smooth it evenly across the bottom. Sprinkle the cinnamon sugar mixture evenly over this first layer of batter.
Top with Remaining Batter: Carefully spoon the remaining cake batter over the cinnamon sugar layer and gently smooth it out, covering the cinnamon sugar completely.
Bake the Cake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Poke Holes in Cake (Optional): Once baked, use a fork to poke holes evenly over the top of the cake. This step is optional but will allow the glaze to seep deeper into the cake, making it more moist.
Prepare Vanilla Glaze: In a medium bowl, whisk together the powdered sugar, milk (start with 4 tablespoons and add more if needed for desired consistency), and vanilla extract until smooth.
Glaze the Cake: Pour the vanilla glaze evenly over the warm cake, allowing it to seep into the holes and cover the surface.
Cool and Serve: Let the cake come to room temperature so the glaze can set fully. Once cooled, slice and serve your delicious pumpkin honey bun cake.

Notes

The step to poke holes in the cake is optional but recommended for added moisture.
You can adjust the milk quantity in the glaze to get your preferred consistency—less milk for thicker glaze, more for thinner.
Using pumpkin pie spice adds depth, but ground cinnamon works well as a substitute.
This cake is best served at room temperature or slightly warmed.
Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Keywords: Pumpkin Honey Bun Cake, pumpkin spice cake, cinnamon sugar cake, glazed pumpkin cake, easy fall dessert, yellow cake mix recipe