Pumpkin Honey Bun Cake

Imagine a moist, tender cake with a swirled pumpkin spice brown sugar center and a luscious sweet glaze on top—this Pumpkin Honey Bun Cake is the easiest and yummiest way to enjoy pumpkin in cake form. It’s a fall favorite that everyone will be asking for again and again!

My family adores the classic Honey Bun Cake. It’s one of those desserts that feels homemade but looks like you worked all day, and it always disappears fast! So naturally, I thought, why not spin it with pumpkin spice to celebrate autumn flavors? And let me tell you—this pumpkin twist turned out beyond delicious! It’s bursting with warm, cozy spices and pumpkin goodness in every bite. You’re going to love how simple and satisfying it is.

Start by preheating your oven to 350°F. Lightly spray a 9×13-inch pan with cooking spray and set it aside. In a large mixing bowl, combine the cake mix, oil, eggs, and pure pumpkin puree. Beat everything together until the batter is smooth and creamy, about 2 minutes, then set it aside. Next, mix the brown sugar and pumpkin pie spice in a small bowl until well combined.

Pour half of the pumpkin cake batter into your prepared pan, smoothing it out evenly. Sprinkle the cinnamon brown sugar mixture evenly over the batter. Now, pour the remaining batter right on top, spreading it carefully so you don’t disturb the sugar layer.

Bake the cake for 25–30 minutes, or until a toothpick poked into the center comes out clean. When the cake is done, grab a fork and poke holes all over the top—this might seem a little quirky, but it lets the glaze seep into the cake, making every bite incredibly moist. While the cake cools a bit, mix the glaze by whisking powdered sugar, milk, and vanilla together until smooth. If you want your glaze thicker, just use less milk.

Drizzle that rich glaze all over the warm cake, making sure it totally covers the top. Let it sit until it reaches room temperature and the glaze sets beautifully. Then, slice it up and enjoy the magic of fall in cake form.

Ingredients and Quantities

• 1 box Duncan Hines yellow cake mix (ignore the instructions on the box)
• ⅔ cup vegetable oil
• 4 large eggs
• 1 cup pure pumpkin puree
• 1 cup light brown sugar, packed
• 1 Tablespoon pumpkin pie spice (or substitute ground cinnamon)
• 2 cups powdered sugar
• 4-6 Tablespoons milk (less milk for thicker glaze)
• 1 teaspoon vanilla extract

Step-by-Step Preparation

1. Preheat oven to 350°F.
2. Spray a 9×13-inch pan with cooking spray and set aside.
3. In a large bowl combine cake mix, vegetable oil, eggs, and pure pumpkin puree.

4. Beat mixture until smooth and creamy, about 2 minutes, then set batter aside.

   

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

8. Gently spoon the remaining batter over the sugar layer and smooth without disturbing it.

9. Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
10. Remove from oven and poke holes all over the cake’s surface with a fork.
11. Let the cake cool slightly while you prepare the glaze.

12. Whisk together powdered sugar, milk, and vanilla until smooth, using less milk for a thicker glaze.

    

13. Pour or drizzle the glaze evenly over the warm cake, covering the top.

14. Let the cake sit at room temperature until the glaze sets.

    

Expert Tips for Success

• Always use pure pumpkin puree, not pumpkin pie filling—filling has sugar and spices that mess with the cake’s texture and flavor.
• Bringing your eggs to room temperature is a tiny trick with a big impact—it helps them blend in better and gives your cake a lighter rise.
• Stick with the ingredient amounts I give here rather than the cake mix directions on the box; this recipe adjusts the mix to work perfectly with pumpkin.
• Poking holes with a fork after baking is optional, but it lets the glaze soak in for extra moistness—skip this if you want a smooth top.
• Adjust your glaze thickness by adding milk one tablespoon at a time. Less milk means thicker glaze, more milk means thinner.
• Let the glaze set fully at room temperature before slicing to keep it from sliding off the cake.

Mix-Ins and Flavor Swaps

• Use white cake mix instead of yellow for a lighter flavor, or spice cake mix for extra warm spices (but note spice cake might overpower the pumpkin).
• Toss in 1 cup chopped nuts—walnuts or pecans add a great crunch.
• Mix in ¾ to 1 cup cinnamon chips or chocolate chips for tasty surprise bites throughout.
• Swap the powdered sugar glaze with a cream cheese glaze or frosting for a tangy, rich finish.
• Drizzle caramel or melted white chocolate over the glaze for a special touch.
• Try replacing vanilla with maple extract for a lovely maple-pumpkin combo.

Storage, Freezing, and Reheating

• Keep this cake covered at room temperature for up to 3 days. Make sure the glaze is fully set before storing to prevent sticking.
• Refrigerate covered for up to a week. The cake may get a bit firmer, so bring it to room temp or warm slightly before serving if needed.
• Freeze individual slices or the whole cake tightly wrapped for up to 3 months. Thaw overnight in the fridge or at room temp.
• Reheat slices in the microwave for 10–20 seconds or warm in a 300°F oven for 8–12 minutes wrapped loosely in foil for a fresh-out-of-the-oven feel.

Answers to Common Questions

Can I use a spice cake mix?

You can! I’ve tested it with spice cake mix and everyone agreed it’s tasty, but the spice mix tends to drown out pumpkin flavor a bit. So if you want pumpkin to be the star, stick with yellow or white cake mix.

Can I make a thicker icing for this cake?

Definitely. I prefer a glaze here, which is thinner and lets the cinnamon sugar shine through without being too sweet. But if you want thicker icing, use less milk or add more powdered sugar.

Do you serve this cake warm or chilled?

It’s best served warm or at room temperature, but I’ll admit, it’s delicious cold too! So really, it’s up to you and your taste buds.

What other toppings can I try?

Instead of the glaze, try dusting with powdered sugar, drizzling caramel, spreading cream cheese glaze or frosting, or topping with cinnamon frosting or white chocolate drizzle—endless delicious options!

Can I add anything to the batter?

Absolutely! Cinnamon chips add a fun flavor twist, and nuts like walnuts or pecans give the cake delightful crunch and texture.

Can I use a different flavor of cake?

You sure can. White or spice cake mixes are great swaps if you prefer a different flavor base.

How do I store this cake?

Keep your cake covered at room temperature for up to 3 days, refrigerated for up to a week, or freeze it in a safe container for up to 3 months.

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

• yellow cake mix– You can use Duncan Hines or any store brand. I usually use whatever I can grab. Homemade yellow cake works great if you want to bake from scratch.
• eggs – Bringing eggs to room temp really helps your batter blend and rise right.
• pure pumpkin puree – Not the pie filling! Trust me, this is key for the right texture and flavor.
• light brown sugar – For more molasses punch, go dark brown sugar instead.
• pumpkin pie spice – Store bought or homemade is perfect here.
• powdered sugar – Also called confectioners’ sugar, perfect for the glaze. See the FAQs on how to adjust the icing thickness.
• milk – Whole milk or heavy cream creates the best glaze, but 2% milk works fine too.
• vanilla extract – Vanilla is classic, but feel free to switch it up with maple or almond for a fun twist.