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Pumpkin Honey Bun Cake Recipe

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★★★★★

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.

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

  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.
  2. 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.
  3. Prepare Cinnamon Sugar: In a small bowl, stir together the light brown sugar and pumpkin pie spice (or cinnamon) until evenly mixed.
  4. 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.
  5. Add Cinnamon Sugar Layer: Sprinkle the cinnamon sugar mixture evenly over the first layer of batter.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Glaze the Cake: Pour the glaze evenly over the cake, ensuring full coverage to enhance flavor and moisture.
  11. 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

Find it online: https://cookwithruby.com/pumpkin-honey-bun-cake-recipe-2/