Pumpkin Honey Bun Cake Recipe

Introduction

The Pumpkin Honey Bun Cake is a wonderfully moist and flavorful dessert that combines classic yellow cake with the warm spices of pumpkin pie. Topped with a sweet vanilla glaze that soaks right into the cake, it’s perfect for fall gatherings or anytime you want a cozy treat.

Ingredients

• 1 box Duncan Hines yellow cake mix (do not go by amounts on the back of the box)
• ⅔ cup vegetable oil
• 4 large eggs
• 1 cup pure pumpkin puree
• 1 cup light brown sugar, packed
• 1 tablespoon pumpkin pie spice (or just ground cinnamon)
• For the glaze:
• 2 cups powdered sugar
• 4–6 tablespoons milk (use less for a thicker glaze)
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set it aside.
2. Step 2: In a large bowl, combine the yellow cake mix, vegetable oil, eggs, and pumpkin puree. Beat until the mixture is smooth and fully blended, about 2 minutes. Set aside.
3. Step 3: In a small bowl, mix together the brown sugar and pumpkin pie spice.
4. Step 4: Pour half of the cake batter into the prepared baking dish and smooth it evenly.
5. Step 5: Sprinkle the brown sugar and spice mixture evenly over the batter.
6. Step 6: Carefully spread the remaining cake batter on top of the sugar-spice layer, smoothing it out.
7. Step 7: Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Optional: Use a fork to poke holes all over the cake to help the glaze seep in and keep the cake moist.
9. Step 9: While the cake cools, whisk together powdered sugar, milk, and vanilla extract in a medium bowl until smooth. Adjust the milk for desired glaze thickness.
10. Step 10: Pour the glaze evenly over the cake. Let the cake come to room temperature so the glaze can set before slicing and serving.

Tips & Variations

• For a dairy-free version, substitute vegetable oil with coconut oil and use a milk alternative for the glaze.
• Extra pumpkin pie spice or cinnamon can be sprinkled on top before glazing for enhanced flavor.
• If you prefer a thicker glaze coating, start with less milk and add more gradually.
• Serve slightly warm for a comforting treat or at room temperature for easier slicing.

Storage

Store the cake covered at room temperature for up to 3 days. For longer storage, keep it covered in the refrigerator for up to 1 week. You can also freeze the cake for up to 3 months; thaw before serving. Reheat slices gently if you prefer it warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pumpkin puree instead of canned?

Yes, homemade pumpkin puree works perfectly in this recipe and will give a fresh pumpkin flavor. Just be sure it’s well pureed and not too watery.

What can I use if I don’t have pumpkin pie spice?

If you don’t have pumpkin pie spice, simply use ground cinnamon alone or a mixture of cinnamon, nutmeg, and cloves for a similar warm spice blend.

Pumpkin Honey Bun Cake Recipe

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★★★★★

4.8 from 124 reviews

This Pumpkin Honey Bun Cake is a moist, delicious dessert combining the warm flavors of pumpkin puree and pumpkin pie spice with a sweet cinnamon sugar layer and a smooth vanilla glaze. Perfect for fall celebrations or any time you crave a cozy, spiced treat.

• Author: Kai
• 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 1x2x3x

Cake Batter

• 1 box Duncan Hines yellow cake mix (do not go by amounts on the back of the box)
• 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)

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 the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
2. Mix Cake Batter: In a large bowl, combine the yellow cake mix, vegetable oil, eggs, and pumpkin puree. Beat until the mixture is smooth and well combined, about 2 minutes. Set aside.
3. Make Cinnamon Sugar: In a small bowl, stir together the light brown sugar and pumpkin pie spice until evenly mixed.
4. Layer Batter and Cinnamon Sugar: Pour half of the cake batter into the prepared baking dish, spreading it evenly. Sprinkle the brown sugar and pumpkin spice mixture all over the batter layer.
5. Add Remaining Batter: Carefully spread the remaining cake batter evenly over the cinnamon sugar layer, smoothing the top.
6. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Poke Holes (Optional): Once baked, use a fork to poke holes all over the cake surface. This step allows the glaze to soak in and adds extra moisture, but can be skipped if you prefer a smooth top.
8. Prepare Glaze: In a medium bowl, whisk together powdered sugar, milk (start with 4 tablespoons and add more if needed), and vanilla extract until smooth. Adjust milk to achieve desired glaze thickness.
9. Apply Glaze: Pour the glaze evenly over the warm cake, allowing it to seep into the holes if poked and coat the surface.
10. Cool and Serve: Let the cake come to room temperature so the glaze sets fully. Slice and serve.

Notes

• This cake is delicious served slightly warm or at room temperature.
• Store covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.
• You can freeze the cake for up to 3 months; thaw before serving.
• The optional step of poking holes helps the glaze soak into the cake and makes it exceptionally moist, but can be skipped if you prefer a smooth top.
• Refer to the ingredient list for substitution options; pumpkin pie spice can be replaced with ground cinnamon if desired.

Keywords: pumpkin cake, pumpkin honey bun cake, fall dessert, spiced cake, pumpkin puree dessert, easy pumpkin cake recipe, cinnamon sugar cake