Introduction

Discover the delightful flavors of Pumpkin Honey Bun Cake, a moist and spiced treat perfect for cozy gatherings or an everyday indulgence. This easy-to-make cake combines pumpkin puree with a sweet cinnamon sugar swirl and a luscious glaze for a comforting dessert that everyone will love.

A square piece of bright orange cake with two soft, spongy layers is lifted by a woman's hand holding a light blue spatula. Between the layers, there is a thin, darker orange filling that looks moist and slightly sticky. The top layer is coated with a smooth, shiny, pale glaze that glistens under the light. The cake piece is held above a white baking dish with a red rim, showing several more similar square pieces arranged neatly inside it. The background is blurred with small orange fruits, and the whole scene is set on a white marbled surface. 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 aside.
Step 2: In a large bowl, combine the yellow cake mix, vegetable oil, eggs, and pumpkin puree. Beat until the mixture is smooth and well blended, about 2 minutes.
Step 3: In a small bowl, mix the light brown sugar and pumpkin pie spice until combined.
Step 4: Pour half of the cake batter into the prepared baking dish, spreading it evenly.
Step 5: Sprinkle the cinnamon sugar mixture evenly over the batter.
Step 6: Carefully spread the remaining batter on top, smoothing it out to cover the cinnamon sugar layer.
Step 7: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Optional: Use a fork to poke holes all over the warm cake to help the glaze seep in, making it extra moist. Let the cake cool slightly.
Step 9: In a medium bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust milk quantity for desired glaze thickness.
Step 10: Pour the glaze evenly over the cake, covering the surface completely.
Step 11: Allow the cake to reach room temperature so the glaze can set fully. Slice and serve.

Tips & Variations

For a spicier flavor, increase the pumpkin pie spice or add a pinch of nutmeg and cloves to the cinnamon sugar mixture.
Use buttermilk instead of milk in the glaze for a tangier touch.
If you prefer a thicker glaze, start with 4 tablespoons of milk and add more only if needed.
Add chopped nuts like pecans or walnuts to the cinnamon sugar layer for added texture.

Storage

Store the cooled cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If refrigerated, bring the cake to room temperature before serving or warm it slightly for a freshly baked feel. Leftover cake can also be frozen for up to 2 months; thaw in the refrigerator overnight and glaze again if needed.

How to Serve

A square slice of bright yellow cake with two layers is shown on a white plate. The cake has a moist texture with a darker brown cinnamon sugar layer in the middle, creating a clear separation between the top and bottom layers. The top of the cake is coated with a thin, shiny white glaze that slightly drips and spreads unevenly. A silver fork with a dark red handle is cutting into the cake, lifting a piece. The plate rests on a golden-yellow cloth, and a glass of milk is visible in the blurred white marbled background. 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 for this recipe?

Yes, you can substitute with another yellow or vanilla cake mix, but avoid mixes with added pudding or extra ingredients to maintain the intended texture and flavor.

Is it necessary to poke holes in the cake before glazing?

No, poking holes is optional. It allows the glaze to soak into the cake, making it more moist, but skipping this step will still result in a delicious glaze-topped treat.

Pumpkin Honey Bun Cake Recipe

Print Recipe

★★★★★

4.6 from 145 reviews

This Pumpkin Honey Bun Cake is a deliciously moist and spiced yellow cake layered with a cinnamon sugar filling and topped with a smooth vanilla glaze. Perfect for fall gatherings or anytime you crave a comforting pumpkin dessert, this easy-to-make cake combines pumpkin puree and warm pumpkin pie spice for a delightful twist on classic honey bun flavors.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 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 Filling

1 cup light brown sugar, packed
1 tablespoon pumpkin pie spice (or 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.
Mix Cake Batter: In a large bowl, combine the yellow cake mix, vegetable oil, eggs, and pumpkin puree. Beat the mixture until smooth and well blended, about 2 minutes. Set this batter aside.
Prepare Cinnamon Sugar: In a small bowl, stir together the light brown sugar and pumpkin pie spice (or cinnamon) until evenly mixed.
Layer Batter and Cinnamon Sugar: Pour half of the cake batter evenly into the bottom of the prepared baking dish and smooth it out carefully.
Add Cinnamon Sugar Layer: Sprinkle the cinnamon sugar mixture evenly over the first layer of batter.
Top with Remaining Batter: Gently spread the remaining cake batter over the cinnamon sugar layer, making sure it covers evenly without mixing into the sugar.
Bake the Cake: Place the dish in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Optional Poke Holes: Using a fork, poke holes all over the top of the warm cake. This step allows the glaze to seep in and keep the cake moist but can be skipped if you prefer a smooth top.
Make the Glaze: While the cake cools, whisk together the powdered sugar, 4 to 6 tablespoons of milk (adjust to desired thickness), and vanilla extract in a medium bowl until smooth and creamy.
Glaze the Cake: Pour the glaze evenly over the cake, ensuring full coverage to enhance flavor and moisture.
Set and Serve: Allow the cake to reach room temperature so the glaze sets properly. Slice and serve your delicious pumpkin honey bun cake.

Notes

Poking holes in the warm cake before glazing helps the glaze absorb better, making the cake moister.
You can adjust the milk quantity in the glaze to change its consistency—less milk for thick glaze, more for thin.
Use pure pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Pumpkin cake, honey bun cake, cinnamon sugar cake, pumpkin dessert, fall baking, glazed cake, yellow cake mix recipe