If you’re looking for a dessert that embodies fall’s coziest flavors with a delightful twist, let me introduce you to Pumpkin Honey Bun Cake. This ultra-moist cake combines the rich warmth of pumpkin, the luscious sweetness of honey, and that swoon-worthy cinnamon swirl you crave in every bite. The tender crumb, sweet drizzle, and beautiful marbling make it as impressive for a brunch table as it is easy enough for a casual weeknight treat. Each slice is packed with personality, nostalgia, and plenty of spice—perfect for warming chilly days or kicking off a holiday celebration.
Ingredients You’ll Need
Don’t you love it when glorious desserts come from everyday ingredients? Each component here plays a starring role in the taste and texture of the finished Pumpkin Honey Bun Cake, so let’s peek at what you’ll need—and why every one is worth it.
- Yellow cake mix: A trusty shortcut for a light, moist cake that lets the pumpkin flavor shine through effortlessly.
- Canned pumpkin puree: Makes the cake incredibly tender and adds that unmistakable earthy-sweet autumn flavor.
- Eggs: Provide structure and extra richness for a perfectly satisfying bite.
- Vegetable oil: Ensures each slice stays soft and moist, even days later.
- Sour cream: Adds a slight tang and creaminess, keeping the crumb luscious.
- Honey: Brings floral sweetness that sets this cake apart from ordinary spice cakes.
- Brown sugar: Deepens the cake’s caramel undertones and pairs perfectly with pumpkin.
- Pumpkin pie spice: The blend of cinnamon, nutmeg, and cloves infuses each forkful with cozy warmth.
- Vanilla extract: Rounds out all the flavors for that signature bakery aroma.
- Cinnamon Sugar Swirl: A mix of brown sugar and cinnamon forms the irresistible ribbon through the center—think cinnamon roll, but in cake form!
- Glaze: Powdered sugar, a splash of milk, and a hint of vanilla create the glossy finish that soaks into the warm cake for melting sweetness in every bite.
How to Make Pumpkin Honey Bun Cake
Step 1: Prep the Pan and Oven
Start by setting the mood: preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly—nothing’s worse than sacrificing those edge pieces to sticking! This ensures every crumb of your Pumpkin Honey Bun Cake releases beautifully once baked.
Step 2: Mix the Cake Batter
Grab a large bowl and combine the yellow cake mix, pumpkin puree, eggs, oil, sour cream, honey, brown sugar, pumpkin pie spice, and vanilla extract. Using a spatula (or a hand mixer on low), blend everything until just smooth and homogenous. The batter will be creamy and rich, almost custard-like—don’t overmix, just bring it all together.
Step 3: Create the Cinnamon Sugar Swirl
In a small bowl, mix together the brown sugar and ground cinnamon. This fragrant swirl layer is the magic touch that sends the Pumpkin Honey Bun Cake over the top. Set it aside—you’ll need it in just a minute!
Step 4: Assemble the Layers
Pour half of your cake batter into the prepared pan, spreading it evenly into the corners. Sprinkle the entire cinnamon sugar mixture across the surface, covering every inch. Dollop the remaining batter on top and spread gently. Grab a butter knife and swirl it through the layers a few times, creating pretty ribbons of cinnamon (but don’t overdo it!).
Step 5: Bake to Perfection
Slide the pan into the preheated oven and bake for 35 to 40 minutes. The cake is done with a slight spring, and a toothpick inserted into the center comes out clean or with a few moist crumbs—no wet batter. Let the kitchen fill with the scent of cinnamon and pumpkin!
Step 6: Add the Glaze
While the cake bakes, whisk together the powdered sugar, milk, and vanilla until silky smooth. Once the Pumpkin Honey Bun Cake cools for around 10 minutes, drizzle the glaze liberally over the warm surface, letting it seep into the nooks and crannies. It will set into a beautiful, lightly crackled finish as the cake cools.
How to Serve Pumpkin Honey Bun Cake
Garnishes
This cake shines with its simple glaze, but if you want extra flair, sprinkle on chopped pecans or an extra dash of pumpkin pie spice. A cloud of whipped cream or a scoop of vanilla ice cream is a dreamy match for those cozy layers.
Side Dishes
Pair your Pumpkin Honey Bun Cake with mugs of hot coffee, chai, or spiced cider for the ultimate fall treat. If serving for brunch, a side of crisp bacon or a fruit salad makes it a complete, crowd-pleasing spread.
Creative Ways to Present
This cake is truly versatile! Serve as neat squares on a beautiful platter for brunch buffets, or cut into tidy bars for bake sales and fall gatherings. For holiday flair, pipe a little cream cheese drizzle over the glaze or decorate each slice with candied ginger or mini candies.
Make Ahead and Storage
Storing Leftovers
Wrap the cooled Pumpkin Honey Bun Cake tightly or store in an airtight container at room temperature for up to three days. The flavors actually deepen as it sits, making day-two slices downright irresistible!
Freezing
To freeze, wrap individual slices or the whole cake (glazed and cooled) in plastic wrap, then place in a freezer-safe bag or container. It keeps well for up to two months. Thaw at room temperature or gently warm for the best texture.
Reheating
For that fresh-from-the-oven experience, microwave a slice for 10–15 seconds. The glaze will get soft and the cake extra tender—just like the day it was baked.
FAQs
Can I use homemade pumpkin puree for this recipe?
Absolutely! Homemade pumpkin puree adds wonderful freshness. Just make sure it’s well-drained and not too watery for the best texture in your Pumpkin Honey Bun Cake.
What can I use instead of sour cream?
Greek yogurt (preferably full-fat) is a fantastic substitute for sour cream. It keeps the cake moist and adds that subtle tang we love.
How do I know when the cake is done baking?
The top will look golden and set, and when you insert a toothpick in the center, it should come out clean or with just a few moist crumbs—no wet batter on the stick means your Pumpkin Honey Bun Cake is ready!
Can I add nuts or dried fruit to the cake?
Definitely! Chopped pecans, walnuts, or even dried cranberries are fantastic folded into the batter or sprinkled on top before baking for extra flavor and crunch.
Is this cake good for making ahead for a party?
It’s perfect! You can bake the cake a day in advance—just keep it covered, and add any extra garnishes before serving. In fact, the flavors of Pumpkin Honey Bun Cake get even better after resting overnight.
Final Thoughts
If you’re a fan of fall baking or just love treating your loved ones to something special, you’ll find so many reasons to bake this Pumpkin Honey Bun Cake again and again. It’s the kind of recipe that delights at gatherings and makes even a regular day feel extra cozy. Hope you love it as much as I do—happy baking!
Print
Pumpkin Honey Bun Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the warm flavors of fall with this scrumptious Pumpkin Honey Bun Cake. A moist pumpkin cake with a sweet cinnamon sugar swirl, topped with a vanilla glaze, perfect for any autumn gathering.
Ingredients
Main Cake:
- 1 box (15.25 oz) yellow cake mix
- 3/4 cup canned pumpkin puree
- 4 large eggs
- 3/4 cup vegetable oil
- 1/4 cup sour cream
- 1/4 cup honey
- 1/4 cup brown sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
Cinnamon Sugar Swirl:
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix cake batter: In a large bowl, combine cake mix, pumpkin puree, eggs, oil, sour cream, honey, brown sugar, pumpkin pie spice, and vanilla. Mix until smooth.
- Prepare cinnamon sugar swirl: In a small bowl, combine brown sugar and cinnamon.
- Layer and swirl: Pour half the cake batter into the pan, sprinkle cinnamon sugar mixture, then pour remaining batter and swirl with a knife.
- Bake and glaze: Bake for 35–40 minutes. Mix glaze ingredients and drizzle over warm cake. Cool before serving.
Notes
- Store covered at room temperature for up to 3 days.
- Perfect for fall gatherings or brunch.
- Add chopped pecans or a cream cheese drizzle for extra flair.
Your email address will not be published. Required fields are marked *