Make your taste buds happy in the delightful flavors of fall with our irresistible Pumpkin Honey Bun Cake recipe. This cake is made with layers of moist honey bun cake, topped with a sweet and creamy glaze. It is sure to satisfy your sweet tooth and leave you wanting more.
I love the way the pumpkin flavor shines through in this cake, but it's not too overpowering. The honey glaze adds the perfect amount of sweetness and richness. The whole cake is just so delicious and comforting. It's the perfect dessert for a fall get-together or a cozy night at home.
If you're looking for a new fall dessert to try, I highly recommend this pumpkin honey bun cake. It's sure to become a new favorite!
Give it a try and let us know what you think in the comments below!
Try some of our other cake recipes, such as Apple Caramel Dump Cake, Pumpkin Sheet Cake, Lemon Blueberry Sheet Cake, or Hot Fudge Pudding Cake.
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Ingredients for Honey Bun Cake with Pumpkin
- box yellow cake mix
- canola or vegetable oil
- eggs
- pumpkin pie spice
- sour cream
- canned pumpkin puree (not pie filling)
- brown sugar
- pecans, chopped
- powdered sugar
- milk
- vanilla extract
FAQs
Pumpkin Honey Bun Cake is a moist, spiced cake made with pumpkin puree, featuring a cinnamon-sugar swirl and a sweet glaze on top. It's a deliciously comforting dessert that combines the flavors of fall with the classic honey bun cake.
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
If you don’t have pumpkin pie spice, you can make your own by mixing ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and a pinch of ground cloves.
Top Tips
- When frosting a hot cake, do your best to keep long strokes in one direction. This will help prevent the top cake layer from coming loose.
- Use canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has spices and sugar added, which can make the cake too sweet.
- Keep a close eye on your cake as it bakes. Oven temperatures can vary, so use a toothpick or cake tester to check for doneness. The cake is ready when the tester comes out clean or with a few moist crumbs attached.
- Store the cake for 3-4 days, keeping it tightly covered. Or store it in the refrigerator for up to 6 days.
How to make Pumpkin Honey Bun Cake
- Preheat oven to 350 degrees. Prepare a 9x13" baking dish with nonstick spray.
- In a large bowl or stand mixer, combine the cake mix, oil, eggs, sour cream, pumpkin, and 1 ½ teaspoons of the pumpkin pie spice.
- In a small bowl, mix brown sugar, 1 teaspoon of pumpkin pie spice, and chopped pecans.
- Beat until well combined. Spread half of the batter in the prepared pan (about 2 ¼ cups). Sprinkle brown sugar mixture evenly over batter, followed by the rest of the batter on top. Bake in preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, make the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Pour the glaze over warm cake.
- Spread out evenly and allow to cool so the glaze can set. Slice and enjoy!
Pumpkin Honey Bun Cake Recipe
Ingredients
- 1 box yellow cake mix
- ½ cup canola or vegetable oil
- 4 eggs
- ½ cup sour cream
- 2 ½ teaspoon pumpkin pie spice
- ¾ cup canned pumpkin puree (not pie filling)
- ¾ cup brown sugar
- ½ cup pecans, chopped
- 1 cup powdered sugar
- 2 tablespoon milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees. Prepare a 9x13" baking dish with nonstick spray.
- In a large bowl or stand mixer, combine the cake mix, oil, eggs, sour cream, pumpkin, and 1 ½ teaspoons of the pumpkin pie spice.
- In a small bowl, mix brown sugar, 1 teaspoon of pumpkin pie spice, and chopped pecans.
- Beat until well combined. Spread half of the batter in the prepared pan (about 2 ¼ cups). Sprinkle brown sugar mixture evenly over batter, followed by the rest of the batter on top.
- Bake in preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, make the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Pour the glaze over warm cake. Spread out evenly and allow to cool so the glaze can set. Slice and enjoy!
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