Pumpkin Honey Bun Cake is the ultimate autumn indulgence: tender, warmly spiced layers of pumpkin cake swirled with cinnamon-brown sugar and finished with a luscious glaze. Every forkful is rich yet perfectly balanced—a melt-in-your-mouth dessert that’s equally at home on the breakfast table or as a dreamy fall finale. What makes this cake so special isn’t just its festive pumpkin punch or nostalgic honey bun vibes, but how unbelievably easy it is to whip together. Whether you’re baking for a cozy brunch or spicing up a potluck, this Pumpkin Honey Bun Cake will win over everyone at first bite.
Ingredients You’ll Need
The magic of Pumpkin Honey Bun Cake comes from a handful of simple, pantry-friendly ingredients that join forces to create layers of warmth, sweetness, and moistness. Each ingredient truly pulls its weight, delivering unbeatable flavor and texture in every bite.
- Yellow cake mix: A trusty shortcut, providing a soft, fluffy foundation with minimal effort.
- Canned pumpkin puree: Adds earthy sweetness, gorgeous color, and a perfectly moist crumb.
- Sour cream: Brings richness and tang, making the cake tender and moist — Greek yogurt works, too!
- Vegetable oil: The secret to a gorgeously soft cake that stays fresh for days.
- Eggs: Four large eggs give structure and a lovely golden hue.
- Granulated sugar: Boosts the cake’s sweetness and helps with a light texture.
- Pumpkin pie spice: Delivers that unmistakable autumn warmth—cinnamon, nutmeg, ginger, and cloves all in one.
- Vanilla extract: Rounds out the flavors with its deep, comforting aroma.
- Brown sugar: The base of the signature swirl, creating gooey ribbons and caramel-like notes inside the cake.
- Ground cinnamon: Highlights the spice profile and enhances the cozy, inviting taste.
- Powdered sugar: Gives the final glaze its sweetness and silky texture.
- Milk: Loosens up the glaze for the perfect pour.
- Vanilla extract (for glaze): A little extra vanilla in the glaze makes the top layer wonderfully aromatic and flavorful.
How to Make Pumpkin Honey Bun Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray—this will ensure that your Pumpkin Honey Bun Cake slides out effortlessly and stays perfectly intact. Getting your pan ready first means you can jump right into layering when your batter is ready.
Step 2: Mix Up the Pumpkin Batter
In a large bowl, combine the yellow cake mix, canned pumpkin puree, sour cream, vegetable oil, eggs, granulated sugar, pumpkin pie spice, and vanilla extract. Don’t be afraid to really whisk everything together for one to two minutes—this yields an extremely smooth, luscious batter that bakes up light and moist. The scent of pumpkin pie spice as you mix is fall in a bowl!
Step 3: Swirl in Brown Sugar and Cinnamon
In a separate small bowl, stir together the brown sugar and ground cinnamon until well-blended. Pour half of your pumpkin batter into the prepared pan and spread it evenly. Now, sprinkle all that cinnamon-sugar goodness over the top—it acts just like the sweet swirl in a honey bun. Pour the remaining batter gently over the sugar, smoothing it out to cover completely.
Step 4: Swirl for Marbling
Take a butter knife and gently swirl it through the cake to create a marbled effect. This step is where the magic happens as the cinnamon-sugar pockets and pumpkin batter mingle. No need to overdo it; a few gentle swirls are plenty for those glorious stripes in your finished Pumpkin Honey Bun Cake.
Step 5: Bake to Perfection
Slide the pan into your hot oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean (with just a few moist crumbs clinging to it). Your kitchen will fill with irresistible warm, spicy aromas—it’s almost impossible not to peek!
Step 6: Glaze While Warm
While the cake bakes, whisk together the powdered sugar, milk, and vanilla extract to make your silky glaze. As soon as the Pumpkin Honey Bun Cake comes out of the oven and is still warm, slowly drizzle the glaze over the top. It will melt into the cake, adding sweetness and a touch of gloss.
Step 7: Cool, Slice, and Savor
Let the cake cool in the pan so it sets up and the swirl becomes even more pronounced. Once it’s room temperature, slice into generous squares and get ready to enjoy fall’s best flavors!
How to Serve Pumpkin Honey Bun Cake
Garnishes
For extra crave-worthiness, dust the top lightly with a little more cinnamon or pumpkin pie spice. You can scatter chopped toasted pecans or walnuts over the glaze for crunch, or add a dollop of barely sweetened whipped cream to balance the warm spices. If you’re feeling festive, a sprinkle of orange zest makes the flavor pop!
Side Dishes
Pumpkin Honey Bun Cake absolutely shines with a hot cup of coffee or spiced tea. At brunch, serve alongside fresh fruit or a tangy yogurt parfait to contrast the sweetness. As a dessert, it pairs beautifully with vanilla ice cream or a simple fruit compote.
Creative Ways to Present
If you’re serving a crowd, cut the cake into bite-sized cubes and arrange on a platter for a dessert buffet or fall brunch. For an elegant twist on the classic, layer cubes of Pumpkin Honey Bun Cake with whipped cream and caramel sauce in parfait glasses. Or offer it with a brunch board, letting guests help themselves to slices alongside specialty teas and coffees.
Make Ahead and Storage
Storing Leftovers
Pumpkin Honey Bun Cake stays incredibly moist and delicious for days. Store leftovers covered at room temperature for up to 3 days. If you prefer a chilled, firmer texture, you can refrigerate it for up to 5 days—just make sure it’s wrapped tightly or in an airtight container, so the glaze doesn’t dry out.
Freezing
To freeze, let the cake cool completely, then cut into individual squares. Wrap pieces well in plastic wrap and place in a freezer-safe bag or container. The cake will keep for up to two months; just thaw at room temperature or overnight in the fridge. For best texture, wait to add any garnishes until after thawing.
Reheating
If you love your cake slightly warm (who doesn’t?), pop individual slices in the microwave for about 10-15 seconds. This revives the swirl and softens the glaze just enough to recreate that straight-from-the-oven magic. It’s equally delicious at room temperature, though—no reheating required for an indulgent snack.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Homemade pumpkin puree works beautifully in Pumpkin Honey Bun Cake. Just be sure it’s well-blended and not too watery—extra moisture can make the cake too dense. If your puree is very runny, drain it using paper towels before adding to the batter.
Can I make this ahead for a party?
Yes, this cake is a fantastic make-ahead dessert. You can bake it the night before and add the glaze once it cools. It actually tastes even better the next day as the flavors settle and blend. Store it covered until you’re ready to serve.
Can I make Pumpkin Honey Bun Cake gluten free?
Definitely! Swap in your favorite gluten free yellow cake mix and double-check that all your other ingredients (like baking powder or spice blends) are certified gluten free. The rest of the process stays exactly the same.
What if I don’t have pumpkin pie spice?
No worries—just use 2 teaspoons ground cinnamon plus ½ teaspoon each ground ginger and nutmeg, and a pinch of cloves. This makes a perfect substitute and keeps the cake warmly spiced and flavorful.
Does this cake need to be refrigerated?
Not strictly! Pumpkin Honey Bun Cake stays soft and safe at room temperature (well covered) for a couple of days. If your kitchen is very warm or you want to keep it extra fresh, pop it in the fridge—it only makes the flavors more pronounced!
Final Thoughts
Take it from me: one bite of Pumpkin Honey Bun Cake and you’ll understand why it’s a go-to for fall gatherings and cozy weekends at home. It’s quick to prepare, packed with flavor, and as comforting as a big sweater. Treat yourself and the people you love—bake up this irresistible cake, and watch how quickly it disappears!
