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Pumpkin Honey Bun Cake Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Glaze the Cake: Pour the vanilla glaze evenly over the warm cake, allowing it to seep into the holes and cover the surface.
  10. 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

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