Pumpkin Honey Bun Cake Recipe

Pumpkin Honey Bun Cake is the kind of cozy dessert you dream about all autumn long—warm, soft, and swirling with layers of cinnamon sugar and a gorgeous pumpkin flavor. It’s both a nostalgic bakery treat and a creative modern twist, capturing the best of fall in every tender bite. This cake is unbelievably simple to make, yet it always steals the spotlight at brunch, dessert tables, and family gatherings. If you’re craving something sweet that makes your kitchen smell like cinnamon and happiness, this is the recipe you need to try!

this Recipe

Ingredients You’ll Need

What makes Pumpkin Honey Bun Cake so special is how each ingredient truly matters for the taste, texture, and irresistible aroma. These simple pantry staples come together for a cake that’s moist, fluffy, and perfectly spiced—every component has an important role.

• Yellow cake mix: The reliable base that keeps this cake light, fluffy, and fuss-free—your shortcut to deliciousness.
• Canned pumpkin puree: Adds gorgeous color, gentle sweetness, and rich moisture for that unmistakable pumpkin flavor.
• Sour cream: Makes every forkful extra tender and adds just the right touch of tang.
• Vegetable oil: Keeps the crumb soft and the cake moist for days—much better than butter for texture here!
• Large eggs: Bind everything together and provide richness and structure.
• Brown sugar: Brings caramel notes and extra moisture—used in both the batter and the filling for deep flavor.
• Granulated sugar: Boosts sweetness in the batter so the pumpkin shines, but never overpowers.
• Pumpkin pie spice: The secret weapon for classic autumn spice—warming, fragrant, and absolutely necessary.
• Cinnamon: Used twice for a double-hit of cozy, spicy aroma in the cake and the filling.
• For the filling: 1/2 cup brown sugar & 1 tablespoon cinnamon combine to make that irresistible sugary swirl inside every slice.
• For the glaze: 2 cups powdered sugar, 2–3 tablespoons milk, and 1 teaspoon vanilla extract create the sweet finishing touch as the topping sets.

How to Make Pumpkin Honey Bun Cake

Step 1: Prep Your Baking Dish and Oven

Before you start mixing any ingredients, go ahead and preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish—this will give your Pumpkin Honey Bun Cake those perfectly golden edges and help it release easily for beautiful slices.

Step 2: Mix the Batter

In a large mixing bowl, combine your yellow cake mix, pumpkin puree, sour cream, vegetable oil, eggs, brown sugar, granulated sugar, pumpkin pie spice, and cinnamon. Beat until everything is smooth and well incorporated—you want a thick, creamy batter that already smells like fall! Don’t forget to scrape down the sides so no pockets of flour remain.

Step 3: Create the Cinnamon Swirl Filling

In a smaller bowl, stir together the brown sugar and cinnamon called for in the filling. This duo is the magic that gives Pumpkin Honey Bun Cake its signature swirl and bursts of flavor in every single bite. Set this aside for when you layer the cake.

Step 4: Layer the Batter and Filling

Pour half of your cake batter into the prepared baking dish, spreading it out evenly. Sprinkle the cinnamon-sugar filling over this first layer to completely cover. Now, spoon on the remaining batter and gently spread it so it covers the cinnamon sugar—don’t worry if it looks rustic; that’s part of the charm!

Step 5: Bake to Perfection

Place the dish in your preheated oven, and bake for 38–42 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean and the top is a rich golden color. The house will smell so incredible, it’ll be hard to wait!

Step 6: Make and Add the Glaze

While the cake bakes, whisk together powdered sugar, milk, and vanilla extract until you have a smooth, pourable glaze. Once the cake has cooled for about 10–15 minutes (still warm, but not piping hot), drizzle the glaze generously over the top. It will set up into that beautiful, slightly crackly finish every honey bun cake needs.

How to Serve Pumpkin Honey Bun Cake

Garnishes

A simple dusting of extra cinnamon, a few toasted pecans scattered on top, or even a light swirl of extra glaze can all make your Pumpkin Honey Bun Cake pop visually and add a little personality to each serving. If you want to make each slice extra special, a dollop of whipped cream or a scoop of vanilla ice cream works beautifully, too!

Side Dishes

This cake is rich and cozy, so it pairs perfectly with freshly brewed coffee, a spiced chai latte, or hot apple cider during the chillier months. For a brunch spread, try setting it alongside crisp fruit salad or simple scrambled eggs—something light and fresh helps balance the cake’s sweetness.

Creative Ways to Present

Try cutting Pumpkin Honey Bun Cake into small squares for easy sharing at potlucks or holiday dessert tables. You can also layer cubes of leftover cake with whipped cream in parfait glasses for a clever trifle dessert. Don’t forget: a pretty drizzle of extra glaze or sprinkle of cinnamon just before serving always makes it feel more festive.

Make Ahead and Storage

Storing Leftovers

Pumpkin Honey Bun Cake actually gets better as it sits! Cover the cake tightly with plastic wrap or place it in an airtight container, then keep it at room temperature for up to three days. The flavors meld and the texture gets even more tender by the next day—if you can resist eating it all at once.

Freezing

You can absolutely freeze individual slices or even larger portions for later. Wrap pieces tightly in plastic wrap, then again in foil, and store in a freezer-safe bag or container for up to three months. Thaw overnight in the fridge or at room temperature before eating; add the glaze fresh or freeze with it already on!

Reheating

To restore the just-baked magic, warm slices in the microwave for about 15–20 seconds, or pop the baking dish into a 300°F oven for 10 minutes. The glaze softens, the cake gets ultra-moist, and all those cinnamon-pumpkin aromas come alive again.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Just be sure to use puree that’s well-drained and as smooth as possible—homemade pumpkin can be a bit wetter, so you might want to blot it or strain off excess liquid before adding to your Pumpkin Honey Bun Cake batter.

Is it possible to make this cake gluten-free?

Yes, you can substitute a gluten-free yellow cake mix if you’re baking for someone with dietary restrictions. Most other ingredients in Pumpkin Honey Bun Cake are naturally gluten-free, so it’s a simple swap.

Can I add nuts or mix-ins to the filling?

Go for it! Chopped pecans or walnuts add a fantastic crunch and a little bit of buttery richness. Stir them right into the cinnamon sugar before layering for an extra-special twist on the classic Pumpkin Honey Bun Cake.

How do I keep the glaze from soaking in or disappearing?

The best trick is to wait until the cake is warm, but not hot, before drizzling on the glaze. This way, it sets nicely on top instead of melting right in—giving your Pumpkin Honey Bun Cake that beautiful bakery finish.

Can I make this ahead for a party?

Definitely! One of the joys of Pumpkin Honey Bun Cake is that the flavors deepen overnight. Bake, glaze, and cool completely, then cover until you’re ready to slice and serve—it’s a perfect make-ahead dessert for gatherings.

Final Thoughts

If you’re searching for a new fall favorite or crave homemade comfort, don’t hesitate to try Pumpkin Honey Bun Cake. Whether you’re sharing it with friends or treating yourself with a cozy cup of coffee, every bite feels like a little taste of autumn magic.

Print