Pumpkin Honey Bun Cake Recipe
Introduction
Pumpkin Honey Bun Cake is a moist, warmly spiced dessert perfect for autumn or any time you crave a cozy treat. This easy-to-make cake features a tender pumpkin batter layered with cinnamon-sugar and topped with a sweet glaze that seeps into every bite.
Ingredients
- 1 box Duncan Hines yellow cake mix
- ⅔ cup vegetable oil
- 4 large eggs
- 1 cup pure pumpkin puree
- 1 cup light brown sugar, packed
- 1 tablespoon pumpkin pie spice (or ground cinnamon)
- For the glaze:
- 2 cups powdered sugar
- 4-6 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
- Step 2: In a large bowl, combine the yellow cake mix, vegetable oil, eggs, and pumpkin puree. Beat until smooth and fully combined, about 2 minutes. Set aside.
- Step 3: In a small bowl, mix together the light brown sugar and pumpkin pie spice.
- Step 4: Spread half of the cake batter evenly in the prepared baking dish.
- Step 5: Sprinkle the cinnamon sugar mixture evenly over the batter layer.
- Step 6: Carefully spread the remaining batter over the cinnamon sugar layer, smoothing the top gently.
- Step 7: Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Step 8: Using a fork, poke holes all over the warm cake to allow the glaze to soak in (optional).
- Step 9: In a medium bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Use less milk for a thicker glaze or more for a thinner consistency.
- Step 10: Pour the glaze evenly over the cake, covering the surface completely.
- Step 11: Let the cake cool to room temperature to allow the glaze to set before slicing and serving.
Tips & Variations
- For a deeper spice flavor, add a pinch of ground cloves or nutmeg to the cinnamon sugar mixture.
- Use canned pumpkin puree for convenience, but make sure it’s pure pumpkin, not pumpkin pie filling.
- If you prefer, substitute the yellow cake mix with a vanilla or spice cake mix for a different flavor profile.
- The glaze can be drizzled instead of poured if you want a lighter coating.
Storage
Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Reheat slices gently in the microwave if desired, but be mindful the glaze might soften slightly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, but you’ll need to cook and puree fresh pumpkin until smooth, then measure 1 cup for this recipe. Make sure the puree is well-drained to avoid excess moisture.
Is it necessary to poke holes in the cake before glazing?
Poking holes is optional but helps the glaze soak into the cake, making it extra moist and flavorful. If you prefer a smooth top, you can skip this step and simply pour the glaze over the surface.
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Pumpkin Honey Bun Cake Recipe
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Pumpkin Honey Bun Cake is a moist and spiced cake layered with a cinnamon-sugar swirl and topped with a sweet vanilla glaze. Made with pumpkin puree and classic yellow cake mix, it offers the cozy flavors of fall in every bite, perfect for dessert or a special occasion treat.
Ingredients
Cake Batter
- 1 box Duncan Hines yellow cake mix
- ⅔ 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)
Glaze
- 2 cups powdered sugar
- 4–6 Tablespoons milk (use less for a thicker glaze)
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set it aside to be used for baking the cake.
- Mix Cake Batter: In a large bowl, combine the cake mix, vegetable oil, eggs, and pumpkin puree. Beat the mixture with a mixer until combined and smooth, about 2 minutes. Set the batter aside.
- Make Cinnamon Sugar: In a small bowl, mix together the light brown sugar and pumpkin pie spice (or ground cinnamon) until well combined.
- Layer the Cake Batter: Pour half of the cake batter into the prepared baking dish and smooth it out evenly to form the first layer.
- Add Cinnamon Sugar Layer: Evenly sprinkle the cinnamon sugar mixture over the bottom layer of cake batter in the pan.
- Top with Remaining Batter: Carefully spoon the remaining cake batter over the cinnamon sugar layer and smooth out the top gently.
- Bake the Cake: Bake the cake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare for Glaze Absorption: Once baked, use a fork to poke holes all over the top of the cake. This step is optional but allows the glaze to seep into the cake making it extra moist. Let the cake cool while you prepare the glaze.
- Make the Glaze: In a medium bowl, whisk together powdered sugar, milk (starting with 4 tablespoons and adding more if needed for desired consistency), and vanilla extract until smooth.
- Apply the Glaze: Pour the glaze evenly over the cooled cake, ensuring it covers the top fully.
- Set and Serve: Allow the cake to come to room temperature so the glaze can fully set. Once ready, slice and serve.
Notes
- Using the fork to poke holes before glazing is optional but creates a moist cake with glaze infused inside.
- Adjust the milk quantity in the glaze to achieve desired thickness — less milk for thicker glaze, more for thinner.
- For a spicier cake, increase the pumpkin pie spice or add a pinch of ground cloves or nutmeg.
- Be sure not to follow the cake mix box instructions for the amount of oil and eggs; use the specified amounts in this recipe instead.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: pumpkin cake, honey bun cake, pumpkin dessert, fall cake, cinnamon sugar cake, glazed cake, easy pumpkin recipe
