Pumpkin Honey Bun Cake Recipe
One bite of Pumpkin Honey Bun Cake and you’ll know why this cozy, tender treat is requested in my kitchen every fall. Classic yellow cake mix gets a festive upgrade with pumpkin puree, warming spices, and a sticky-sweet cinnamon swirl running right through the middle. Finished with a simple vanilla glaze, this cake is irresistibly moist, beautifully spiced, and seriously simple to whip up. Whether you’re baking for a holiday crowd, treating your family to something special, or sneaking a slice for a midnight snack, Pumpkin Honey Bun Cake is pure autumn comfort on a plate.
Ingredients You’ll Need
You won’t believe how the everyday pantry staples come together to make something this magical! Each ingredient in Pumpkin Honey Bun Cake has its own delicious purpose, and you’ll find that every addition—big or small—makes a difference in flavor, texture, or even that signature golden hue. Here’s what you’ll need for cake, swirl, and glaze.
- Yellow cake mix: The ultimate shortcut for a soft, fluffy base—choose your favorite brand for best results!
- Canned pumpkin puree: Adds moisture and earthy sweetness, plus that irresistible pumpkin flavor.
- Sour cream: A touch of tang that keeps every bite tender and decadent.
- Vegetable oil: Helps lock in moisture and gives the crumb its melt-in-your-mouth softness.
- Large eggs: Bind everything together and give the cake structure and richness.
- Brown sugar: Deepens the sweetness and brings a lovely molasses note (you’ll use this in both cake and swirl!).
- Pumpkin pie spice: The essential blend for autumn warmth—don’t be shy with it!
- Vanilla extract: Adds depth and enhances all the sweet, spicy flavors.
- Cinnamon: Brings that familiar honey bun swirl to the center of the cake.
- Powdered sugar: The main player for a dreamy, drizzly glaze.
- Milk: Helps make the glaze silky smooth and easy to drizzle.
How to Make Pumpkin Honey Bun Cake
Step 1: Prepare Your Pan and Preheat
Start things off by greasing a 9×13-inch baking dish with butter or nonstick spray—this helps get those cake slices out in perfect squares later. Preheat your oven to 350°F (175°C) so it’s ready to create that golden crust. Taking just a minute for prep ensures nothing sticks and your Pumpkin Honey Bun Cake poofs up just right.
Step 2: Mix the Cake Batter
In a large mixing bowl, combine the yellow cake mix, pumpkin puree, sour cream, vegetable oil, eggs, brown sugar, pumpkin pie spice, and vanilla extract. Don’t overthink it—just grab a whisk or electric mixer and blend until smooth and luscious. The sour cream and pumpkin keep things super moist, while the spice makes your kitchen smell like pure fall bliss!
Step 3: Create the Cinnamon Sugar Swirl
In a small bowl, stir together brown sugar and cinnamon. This is where the “honey bun” magic happens! The mixture will be fragrant and sandy—crucial for the ooey-gooey, cinnamon-spiked ribbon inside your cake.
Step 4: Layer and Swirl
Pour half the pumpkin batter into your prepared pan and spread it evenly to the corners. Sprinkle all of the cinnamon sugar mixture over this first layer, then gently pour and spread the remaining batter on top. This sandwich approach creates the iconic swirl in every bite (and you don’t need a toothpick to swirl—it’ll bake in beautifully).
Step 5: Bake Until Perfect
Pop your assembled cake into the oven and bake for 35–40 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be puffed and golden, smelling absolutely heavenly with warm pumpkin spice and cinnamon.
Step 6: Make the Glaze
While your cake bakes, whisk together powdered sugar, milk, and vanilla extract for the glaze. You’re aiming for a pourable, velvety consistency—it shouldn’t be runny, but should drizzle smoothly from a spoon.
Step 7: Glaze and Serve
Give your Pumpkin Honey Bun Cake at least 10–15 minutes to cool, then drizzle the creamy glaze all over the warm cake. Watch as it seeps into every crack, adding an irresistible sweet finish. Let the glaze set before slicing, if you can wait that long!
How to Serve Pumpkin Honey Bun Cake
Garnishes
If you want to dress up your Pumpkin Honey Bun Cake, a sprinkle of chopped toasted pecans or a dash of extra pumpkin pie spice over the glaze looks gorgeous and adds crunch. You can also dust with extra powdered sugar just before serving for a pretty finish.
Side Dishes
This cake pairs perfectly with a hot cup of coffee, a frothy chai latte, or a tall glass of cold milk. If you’re whipping up a dessert platter, add fresh berries or a scoop of vanilla bean ice cream for the ultimate fall-inspired treat.
Creative Ways to Present
For a holiday brunch, slice Pumpkin Honey Bun Cake into neat squares and arrange them on a vintage cake stand. If you’re going the extra mile, serve each piece slightly warmed with a dollop of cinnamon whipped cream. For potlucks, try cutting the cake into small bars and wrapping them in parchment for a grab-and-go sweet everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Pumpkin Honey Bun Cake keeps beautifully covered at room temperature for up to 3 days. If your kitchen is especially warm, pop the covered pan in the fridge, where it’ll stay moist and flavorful for up to 5 days. The flavors actually deepen as the cake sits, making the leftovers even better!
Freezing
To freeze, let the cake cool completely, then slice and wrap each piece individually in plastic wrap. Pop the wrapped pieces in a freezer bag and store for up to 2 months. When you’re ready for a taste of fall, just let a piece thaw at room temperature—no need to re-glaze unless you want to.
Reheating
Warm a slice in the microwave for 15–20 seconds and that signature soft, glazed crumb returns. If you’re heating a larger portion, tent it with foil and rewarm in a 300°F oven for 8–10 minutes until just heated through. The glaze becomes slightly melty and absolutely divine!
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! If your homemade puree is a bit watery, just blot it with paper towels before measuring so your Pumpkin Honey Bun Cake doesn’t turn out too moist. The flavor will be wonderfully fresh and autumnal.
Do I need to refrigerate the cake after glazing?
Not necessarily; you can leave the glazed Pumpkin Honey Bun Cake covered at room temperature for up to three days. For longer storage, especially in warm climates, the fridge is your best bet to keep it extra moist and safe.
Can I substitute Greek yogurt for sour cream?
Yes! Full-fat Greek yogurt works very well in place of sour cream, yielding the same luxurious texture and just a hint of tang. Your Pumpkin Honey Bun Cake will still have that lovely crumb and moisture.
Is it possible to make this cake gluten-free?
Definitely—just use your favorite gluten-free yellow cake mix in place of the standard variety. Double-check that the pumpkin pie spice and other add-ins are certified gluten-free to be extra safe.
Why does this cake taste even better the next day?
Once the Pumpkin Honey Bun Cake sits overnight, the cinnamon swirl and pumpkin spices infuse every bite, and the glaze gently soaks into the crumb. It’s like all the flavors get together and have a party—so don’t hesitate to make it a day ahead!
Final Thoughts
If you’re looking for a dessert that delivers autumn coziness in every forkful, Pumpkin Honey Bun Cake is the answer. It’s simple, crowd-pleasing, and always a hit—so grab your mixing bowl and enjoy a slice (or two) soon. Happy baking, friends!
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Pumpkin Honey Bun Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the warm flavors of fall with this delectable Pumpkin Honey Bun Cake. A moist and spiced pumpkin cake with a sweet cinnamon sugar swirl, topped with a creamy glaze – a perfect dessert for the season.
Ingredients
Main Cake:
- 1 box yellow cake mix
- 3/4 cup canned pumpkin puree
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 4 large eggs
- 1/4 cup brown sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
Cinnamon Sugar Swirl:
- 1/3 cup brown sugar
- 1 tablespoon cinnamon
Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix Cake Batter: In a large bowl, combine cake mix, pumpkin puree, sour cream, oil, eggs, brown sugar, pumpkin pie spice, and vanilla extract until smooth.
- Prepare Cinnamon Sugar Swirl: Mix brown sugar and cinnamon in a small bowl.
- Layer and Bake: Pour half of the batter into the pan, sprinkle cinnamon sugar, top with remaining batter, and bake for 35–40 minutes.
- Make Glaze: Whisk powdered sugar, milk, and vanilla for the glaze.
- Drizzle and Serve: Let the cake cool, drizzle with glaze, and slice once the glaze sets.
Notes
- This cake tastes better the next day, store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 30 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
