Introduction

Pumpkin Honey Bun Cake is a delightful autumn treat that combines the warm flavors of pumpkin and pumpkin pie spice with a moist, tender cake. It is finished with a sweet, vanilla glaze that makes each bite irresistibly delicious. Perfect for dessert or even a special breakfast treat.

A woman's hand holds a square piece of cake with three visible layers: a thick bright orange sponge layer at the bottom, a thin darker brown layer in the middle that looks like a filling, and a thin, shiny, light beige glaze on top. The cake piece is raised above a white pan with a red rim, showing many similar square pieces still inside. In the blurred background, two small bright orange pumpkins are visible on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 ground cinnamon)

For the glaze:

2 cups powdered sugar
4-6 Tablespoons milk (use less for a thicker glaze)
1 teaspoon vanilla extract

Instructions

Step 1: Preheat the 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 smooth and well combined, about 2 minutes. Set aside.
Step 3: In a small bowl, mix the light brown sugar and pumpkin pie spice together until well blended.
Step 4: Pour half of the batter into the prepared baking dish and smooth the top evenly.
Step 5: Sprinkle the cinnamon sugar mixture evenly over the batter layer.
Step 6: Carefully spread the remaining batter over the cinnamon sugar layer, smoothing it gently to cover the topping.
Step 7: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Using a fork, gently poke holes all over the hot cake. This step is optional but helps the glaze soak into the cake for extra moisture.
Step 9: While the cake cools, whisk together powdered sugar, milk, and vanilla extract in a medium bowl until smooth. Adjust milk quantity to achieve desired glaze thickness.
Step 10: Pour the glaze evenly over the cake, allowing it to seep into the holes and cover the surface.
Step 11: Let the cake cool to room temperature so the glaze can set before slicing and serving.

Tips & Variations

For a spicier flavor, increase the pumpkin pie spice or add a pinch of ground cloves and nutmeg.
If you prefer a dairy-free glaze, substitute milk with almond or oat milk.
Use canned pumpkin puree if fresh pumpkin is not available, but be sure it is pure pumpkin and not pumpkin pie filling.
To add texture, sprinkle chopped nuts like pecans or walnuts on top of the cinnamon sugar layer before adding the final batter.

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, tightly wrapped, for up to 3 months. To serve, thaw in the refrigerator and bring to room temperature or warm slightly before enjoying.

How to Serve

A square piece of bright orange cake is being lifted by a woman’s hand holding a light blue spatula. The cake has three layers: a thick, moist orange bottom layer, a thin middle layer of darker brown filling, and a shiny white glaze on top. The cake piece is shown close-up above the rest of the cake, which is cut into squares on a large white tray with a red rim. In the background, out of focus, there are two small orange pumpkins and a white marbled surface behind them. 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 instead of Duncan Hines yellow cake mix?

Yes, you can use any yellow or vanilla cake mix you prefer. Keep in mind that baking times may vary slightly depending on the brand.

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

No, it’s optional. Poking holes allows the glaze to soak in deeply, yielding a moister cake, but if you prefer a smooth top without holes, you can skip this step.

Pumpkin Honey Bun Cake Recipe

Print Recipe

★★★★★

4.9 from 140 reviews

This Pumpkin Honey Bun Cake is a moist, flavorful dessert combining the richness of pumpkin puree with the warmth of pumpkin pie spice and a sweet brown sugar swirl. Topped with a smooth vanilla glaze that seeps into the cake, it creates a perfect balance of sweet and spice, making it an ideal comforting treat during fall or any time of the year.

Author: Kai
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cake:

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
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

Preheat and prepare pan: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray and set aside to ensure the cake does not stick.
Combine cake ingredients: In a large bowl, add the yellow cake mix, vegetable oil, eggs, and pumpkin puree. Beat the mixture until it is thoroughly combined and smooth, about 2 minutes. Then set the batter aside.
Mix cinnamon sugar: In a small bowl, combine the light brown sugar with pumpkin pie spice (or cinnamon) and stir well to distribute the spices evenly.
Layer the cake batter: Pour half of the cake batter evenly into the prepared baking dish, smoothing it out to form a flat layer.
Add cinnamon sugar layer: Sprinkle the cinnamon sugar mixture evenly over the first layer of cake batter.
Top with remaining batter: Carefully spoon and smooth the remaining cake batter over the cinnamon sugar layer, making sure to cover it completely.
Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is ready.
Optional poking step: Using a fork, poke holes all over the top of the warm cake. This allows the glaze to seep deeply into the cake, adding extra moisture and flavor. This step can be skipped if you prefer a smooth top.
Prepare the glaze: In a medium bowl, whisk together the powdered sugar, vanilla extract, and 4-6 tablespoons of milk. Adjust the milk amount to reach your desired glaze thickness.
Glaze the cake: Pour the glaze evenly over the warm cake, spreading it to cover the surface fully. Allow the cake to cool to room temperature so the glaze can set properly.
Serve: Once the glaze has set, slice the cake and serve. It can be enjoyed slightly warm or at room temperature.

Notes

Refer to the FAQ and ingredient list for substitution ideas or common questions.
This cake is delicious served slightly warm or at room temperature.
Store covered at room temperature for up to 3 days, in the refrigerator for up to 1 week, or freeze for up to 3 months.

Keywords: pumpkin cake, honey bun cake, pumpkin dessert, fall dessert, pumpkin spice cake, glazed cake