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Pumpkin Honey Bun Cake Recipe

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★★★★★

4.6 from 142 reviews

This Pumpkin Honey Bun Cake is a moist and flavorful fall treat featuring a classic yellow cake base enhanced with pure pumpkin puree and warm pumpkin pie spice. Swirled with a sweet cinnamon sugar layer and finished with a smooth vanilla glaze, it’s a perfect dessert for autumn gatherings or cozy nights in.

Ingredients

Scale

Cake Batter

  • 1 box Duncan Hines yellow cake mix
  • 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)

Vanilla Glaze

  • 2 cups powdered sugar
  • 4–6 Tablespoons milk (use less for thicker glaze, more for thinner)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Baking Dish: Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray to prevent sticking and set it aside for later use.
  2. Mix Cake Batter: In a large mixing bowl, combine the yellow cake mix, vegetable oil, eggs, and pumpkin puree. Beat the mixture until it is smooth and fully combined, which should take about 2 minutes. Then set this batter aside.
  3. Prepare Cinnamon Sugar: In a small bowl, combine the light brown sugar and pumpkin pie spice (or ground cinnamon). Stir thoroughly to blend the flavors evenly.
  4. Layer Batter and Cinnamon Sugar: Pour half of the cake batter into the prepared baking dish, spreading it out evenly to form a smooth layer. Next, sprinkle the cinnamon sugar mixture evenly over this layer.
  5. Add Remaining Batter: Carefully spoon and smooth the remaining half of the cake batter over the cinnamon sugar layer. Ensure it covers the sugar layer well.
  6. Bake the Cake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
  7. Optional Poking: Using a fork, poke holes all over the warm cake surface. This step lets the glaze seep deeper into the cake, enhancing moisture, but can be skipped if you prefer a smooth top.
  8. Make the Glaze: While the cake cools slightly, whisk together the powdered sugar, milk (start with 4 tablespoons and add up to 6 if needed), and vanilla extract in a medium bowl until smooth. Adjust milk quantity for desired glaze thickness.
  9. Glaze the Cake: Pour the prepared glaze evenly over the cake, ensuring full coverage so the glaze seeps into the holes and atop the surface.
  10. Cool and Serve: Allow the glazed cake to reach room temperature so the glaze can set properly. Once set, slice and serve your delicious pumpkin honey bun cake.

Notes

  • Poking holes in the cake before glazing is optional but helps the glaze soak in for added moisture.
  • Adjust the glaze thickness by varying the amount of milk used; less milk results in a thicker glaze, more milk yields a thinner glaze.
  • For cinnamon spice, pumpkin pie spice can be substituted with ground cinnamon alone if desired.
  • Ensure the cake is completely cooled before glazing for better glaze adherence and setting.

Keywords: Pumpkin Honey Bun Cake, pumpkin cake, yellow cake mix pumpkin recipe, cinnamon sugar swirl cake, fall dessert, pumpkin spice cake, vanilla glaze cake

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