Introduction

Pumpkin Honey Bun Cake is a cozy, sweet treat perfect for fall gatherings or any time you crave a comforting dessert. This cake combines the warm flavors of pumpkin and cinnamon sugar, topped with a luscious glaze that makes every bite irresistible.

Pumpkin Honey Bun Cake Recipe - Recipe Image

Ingredients

1 can (15 oz) pumpkin purée
1 package yellow cake mix
1/2 cup cinnamon sugar (a mix of cinnamon and granulated sugar)
Optional glaze ingredients: powdered sugar, milk, and honey

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a bundt pan or a 9×13-inch baking dish.
Step 2: In a large bowl, combine the pumpkin purée and cake mix until smooth and well blended.
Step 3: Pour half of the batter into the prepared pan. Sprinkle half of the cinnamon sugar evenly over the batter.
Step 4: Add the remaining batter on top, then sprinkle with the remaining cinnamon sugar.
Step 5: Using a knife or skewer, gently swirl the cinnamon sugar into the batter for a marbled effect.
Step 6: Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: While the cake cools, prepare the glaze by mixing powdered sugar with a little milk and honey until smooth.
Step 8: Drizzle the glaze over the cooled cake before serving.

Tips & Variations

For extra moisture, add a small amount of vegetable oil or melted butter to the batter.
Try swapping the yellow cake mix for spice cake mix for deeper autumn flavors.
Enhance the glaze with a pinch of cinnamon or vanilla extract for added aroma.
If you prefer a cream cheese glaze, blend cream cheese, powdered sugar, and a splash of milk.

Storage

Store the pumpkin honey bun cake in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate it for up to one week. Reheat slices gently in the microwave for 10–15 seconds to regain softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin purée?

Yes, but be sure to cook and puree the pumpkin thoroughly before measuring an equal amount to replace the canned purée. This ensures the right texture and moisture level.

Can I make this cake gluten-free?

Absolutely! Use a gluten-free yellow cake mix, and verify that other ingredients like cinnamon sugar and glaze components are gluten-free to maintain the best results.

Pumpkin Honey Bun Cake Recipe

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★★★★★

5 from 146 reviews

This Pumpkin Honey Bun Cake is a moist, spiced dessert perfect for fall gatherings. It combines pumpkin purée and cake mix swirled with cinnamon sugar, baked to golden perfection and finished with a sweet glaze drizzle for an irresistible treat.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Main Ingredients

1 cup pumpkin purée
1 box yellow cake mix (about 15.25 oz)
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 cup vegetable oil
3 large eggs

Cinnamon Sugar Swirl

1/4 cup granulated sugar
2 teaspoons ground cinnamon

Glaze

1 cup powdered sugar
2 tablespoons honey
2–3 tablespoons milk (adjust for consistency)
1/2 teaspoon vanilla extract

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking and ensure easy removal of the cake.
Prepare Cake Batter: In a large bowl, combine the yellow cake mix, pumpkin purée, vegetable oil, eggs, 1 cup granulated sugar, and 2 teaspoons cinnamon. Mix until all ingredients are well incorporated and smooth.
Create Cinnamon Sugar Swirl: In a small bowl, mix together 1/4 cup granulated sugar and 2 teaspoons cinnamon for the cinnamon sugar swirl.
Assemble Cake: Pour half of the cake batter into the prepared pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter. Pour the remaining batter on top and then sprinkle the rest of the cinnamon sugar over the surface. Use a knife or skewer to gently swirl the cinnamon sugar into the batter for a marbled effect.
Bake the Cake: Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely in the pan on a wire rack.
Prepare the Glaze: In a small bowl, whisk together powdered sugar, honey, milk, and vanilla extract until smooth. Adjust milk quantity to achieve desired drizzle consistency.
Glaze the Cake: Once the cake has cooled, drizzle the glaze evenly over the top. Allow the glaze to set before slicing and serving.

Notes

You can substitute canned pumpkin purée if fresh pumpkin is unavailable.
For a richer flavor, add a teaspoon of pumpkin pie spice or nutmeg to the batter.
Ensure the cake is completely cooled before glazing to avoid melting the glaze.
This cake stores well in an airtight container at room temperature for up to 3 days.
Optional: Add chopped nuts like walnuts or pecans to the cinnamon sugar swirl for added texture.

Keywords: pumpkin cake, honey bun cake, cinnamon sugar swirl, fall dessert, easy pumpkin recipe, glazed pumpkin cake