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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.

Ingredients

Scale

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

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