Pumpkin Honey Bun Cake

This Pumpkin Honey Bun Cake, with its swirled pumpkin spice and brown sugar center and a luscious sweet glaze on top, is such an easy and tasty way to bring pumpkin flavor into a moist, comforting cake. It’s a fall treat sure to please everyone!

One dessert my family always goes back to is the classic Honey Bun Cake. It’s easy to make but feels special enough to show up at any gathering and wow the crowd. So I figured, why not pumpkin-ify it? And wow, it turned out amazing! Seriously delicious and bursting with those cozy fall spices we all love.

If you’re craving pumpkin flavor but want something quick and fuss-free, this Pumpkin Honey Bun Cake is the perfect pick. It’s a simple switch-up of the honey bun cake we all love: a box of yellow cake mix combined with real pumpkin puree, layered with a sweet brown sugar and pumpkin spice swirl, then finished off with a smooth glaze that makes it shine.

Keep reading for an easy-to-follow recipe that gives you a tender, crowd-pleasing cake (about 12 servings). Plus, I’ve got you covered with swap ideas, mix-ins like nuts or cinnamon chips, different glaze options, and smart tips for baking, storing, and getting this ready ahead for your fall parties.

Why This Cake Stands Out

The cinnamon sugar ribbon inside and the sweet glaze on top make this Pumpkin Honey Bun Cake a fantastic way to enjoy pumpkin in a moist, flavorful dessert everyone will ask for again! Love a glazed pumpkin treat? Try these Baked Pumpkin Donuts.

A warm ribbon of cinnamon sugar in the center with a sweet, glossy glaze on top makes this Pumpkin Honey Bun Cake a wonderfully easy way to enjoy a moist, luscious pumpkin treat! For a grab-and-go bake with similar cozy flavors, try these Pumpkin Crumb Cake Muffins.

Ingredients and Optional Add-Ins

• 1 box Duncan Hines yellow cake mix (Ignore the instructions on the box for this recipe)
• 2/3 cup vegetable oil
• 4 large eggs
• 1 cup pure pumpkin puree (not pumpkin pie filling!)
• 1 cup light brown sugar, packed
• 1 Tablespoon pumpkin pie spice (or just cinnamon works great)
• Nonstick cooking spray for a 9×13-inch pan
• 2 cups powdered sugar
• 4-6 Tablespoons milk (use less for thicker glaze)
• 1 teaspoon vanilla extract

How to Make It

1. Bring eggs to room temperature, if possible.
2. Preheat oven to 350°F and spray a 9×13-inch pan with nonstick cooking spray.
3. In a large bowl, combine the yellow cake mix, vegetable oil, eggs, and pumpkin puree.

4. Beat the batter about 2 minutes until smooth.

   

5. In a small bowl, mix the light brown sugar and pumpkin pie spice.
6. Pour half the batter into the prepared pan and spread evenly.
7. Sprinkle the brown sugar–pumpkin spice mixture evenly over the batter.

8. Carefully spread the remaining batter over the cinnamon sugar layer, keeping the sugar as a ribbon in the middle.

   

9. Bake 25–30 minutes or until a toothpick inserted in the center comes out clean.
10. Immediately after baking, poke holes all over the cake with a fork (optional for a smoother top).
11. Whisk together powdered sugar, milk, and vanilla until smooth, adjusting milk to reach desired glaze thickness.

12. Pour the glaze evenly over the cake.

    

13. Let the cake cool to room temperature so the glaze sets before slicing.

    

Pro Tips for Success

• Always use pure pumpkin puree, not pumpkin pie filling. The filling has sugar and spices that mess with texture and sweetness.
• Let your eggs come to room temperature if you can—this helps them blend in better and makes your cake rise more evenly.
• Beat only about 2 minutes until smooth—overmixing can make the cake tough.
• Spread half the batter evenly so the cinnamon sugar stays as a pretty ribbon in the middle—similar to the cinnamon-sugar swirl in cinnamon roll waffles.
• Check your cake starting at 25 minutes with a toothpick to avoid overbaking and keep it moist.
• Poking holes before glazing lets the glaze soak in and makes the texture so tender—though it’s totally optional if you want it perfectly smooth on top.
• For a richer glaze, swap milk for whole milk or add a splash of heavy cream. To thicken glaze, just use less milk; for step-by-step tips on silky-smooth icing, see our glazed donuts recipe.
• If you want a less sweet topping, simply dust powdered sugar on place of the glaze.

Mix-Ins and Flavor Swaps

• Try a different cake mix like white for something milder or spice cake for a warmer, bolder flavor (though spice cake may compete with the pumpkin).
• Mix in 1 cup chopped nuts like walnuts or pecans or 1 cup cinnamon chips for extra crunch and flavor.
• Change up the topping! Use cream cheese glaze or frosting, caramel or sticky toffee drizzle, cinnamon glaze, or just a simple powdered sugar dusting.
• Switch out the vanilla in a simple vanilla glaze for a bit of maple or almond extract for a fun taste twist.
• Add a streusel topping between batter layers before baking for a crispy, buttery crunch—just mix butter, brown sugar, flour, and cinnamon.

Storage and Make-Ahead Tips

Here’s how to keep your cake fresh and ready:

• Room temperature: Store covered or in an airtight box for up to 3 days.
• Fridge: Keep the cake covered and chilled up to 1 week. The glaze firms up nicely when cold.
• Freezer: Wrap tightly in plastic wrap and foil or place in freezer-safe container; freeze up to 3 months. Thaw in fridge overnight before serving. Looking for another freezer-friendly fall treat? Try Pumpkin Pie Cheesecake Brownies.
• Reheat slices in the microwave for 10–20 seconds or warm the whole cake in a 300°F oven for 8–12 minutes for that fresh-baked feel. Always thaw fully after freezing before reheating.
• Want to get ahead? Bake the cake a day early. For best texture, add the glaze just before serving, or glaze then refrigerate if serving within hours.

Recipe FAQs

Can I use a spice cake mix?

You can definitely swap in a spice cake mix. I tested it out, and while it was tasty, the pumpkin flavor was less noticeable because the spice cake is so flavorful on its own. So if you want pumpkin front and center, stick to yellow or white cake mix.

Can I make a thicker icing for this cake?

Absolutely! I kept mine as more of a glaze because the cake is already sweet, but you can easily make it thicker by using less milk or adding a bit more powdered sugar. Plus, some folks don’t love the little holes the glaze sinks into, so a thicker icing will hide those nicely.

Do you serve this cake warm or chilled?

This cake shines best warm or at room temperature. Believe me, it’s still tasty cold, too, but fresh and slightly warm really bring out those cozy flavors.

What other toppings can I try?

Try swapping the glaze with a dusting of powdered sugar, drizzling caramel sauce, making a cream cheese glaze or frosting, a cinnamon glaze or frosting, or even a drizzle of white chocolate. It’s fun to mix it up!

Can I add anything to the batter?

Definitely! Cinnamon chips folded into the batter boost the pumpkin flavor beautifully. For a little crunch and texture, toss in a cup of chopped walnuts or pecans. It’s a nice way to add variety without extra fuss.

Can I use a different flavor of cake?

Of course! Yellow cake is classic here, but white or spice cake mixes work well too, depending on the flavor profile you’re after.

How do I store this cake?

Keep it covered at room temperature for up to 3 days, in the fridge for up to 1 week, or freeze it wrapped tightly for up to 3 months. It keeps well and stays moist! Have leftovers? Crumble slices to make cake pop truffles.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

• yellow cake mix – Like I mentioned above about spice cake options, I usually prefer Duncan Hines, but any brand works. I often grab whatever I find at the store. You can also make your own yellow cake from scratch if that’s your jam.
• eggs – If you have a bit of time, bring them to room temperature before mixing. This really helps make the batter smooth and the cake rise evenly.
• pure pumpkin puree – Important: use pure pumpkin puree, NOT pumpkin pie filling. Pie filling has added sugar and spices that will throw off the cake’s texture and sweetness. Got extra pumpkin puree? Put it to work in this Frangipane Pumpkin Pie.
• light brown sugar – If you want it a bit richer, dark brown sugar does give a lovely molasses flavor.
• pumpkin pie spice – Grab a store-bought blend or mix your own combo of cinnamon, nutmeg, ginger, and cloves.
• powdered sugar – Also called confectioners sugar, this is for the sweet glaze on top. See the FAQ above for adjusting the thickness.
• milk – Whole milk or even a splash of heavy cream makes a creamier glaze, but 2% milk works just fine too.
• vanilla extract – Vanilla is classic, but swapping in maple extract could be a fun play with the pumpkin!