Pumpkin Honey Bun Cake

Pumpkin Honey Bun Cake is a fantastic fall snack cake that can easily be made with a box of cake mix.

Very similar to this ever popular Honey Bun Cake, but with pumpkin and fall spices added.

Start With A Box Of Cake Mix

For this recipe, you will use a box of yellow cake mix. I use Duncan Hines or Betty Crocker. Starting with a box of cake mix greatly simplifies this recipe and makes it virtually fool proof. To the cake mix you’ll add vegetable oil, eggs, canned pumpkin, sour cream, and pumpkin spice mix.

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Brown Sugar and Cinnamon Filling

For some honey bun flavor, a mixture of brown sugar, pecans, and cinnamon gets layered in the middle of the cake. If you want, you can use chopped walnuts instead of pecans.

Simple Glaze

The cake is finished with an easy 3-ingredient powdered sugar glaze for extra sweetness.

How To Make Pumpkin Honey Bun Cake

(More detailed instructions in recipe card below.)

1. Mix the cake batter ingredients together.
2. Spread half the batter in a greased 9×13-inch baking dish.
3. Combine brown sugar, pecans and cinnamon and sprinkle on top.
4. Spread the remaining batter on top of the brown sugar mixture.
5. Bake for 35 to 40 minutes.
6. Whisk together the glaze ingredients and drizzle glaze on top of cake.

How To Serve

This Pumpkin Honey Bun Cake works either as a dessert recipe or as a breakfast/brunch recipe. Great with a glass of milk or cup of coffee.

Recipe Tip

Be sure to use canned pumpkin and not pumpkin pie filling for this recipe.

Recommended Equipment

• Hand-Held or Stand Mixer
• 9×13-inch Baking Dish

How To Store

Can be stored at room temperature in an airtight container for 3 to 4 days.

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More Pumpkin Recipes

• Nutella Pumpkin Bread
• Pumpkin Cake with Rum Glaze
• Pumpkin Spice Bars
• Pumpkin Spice Gooey Butter Cake
• Pumpkin Praline Torte

Print

Pumpkin Honey Bun Cake

Pumpkin Honey Bun Cake is a fantastic fall snack cake that can easily be made with a box of cake mix. It has lots of fall spices and a sweet glaze.

Course Dessert

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 12

Calories 465kcal

Equipment

• 9×13-inch baking dish
• Hand-held electric mixer

Ingredients

Cake Batter

• 1 box yellow cake mix
• 1/2 cup vegetable oil
• 4 large eggs
• 3/4 cup canned pumpkin
• 1/2 cup sour cream
• 2 teaspoons pumpkin pie spice

Filling

• 3/4 cup brown sugar
• 1 cup chopped pecans
• 1/2 teaspoon ground cinnamon

Glaze

• 1 1/2 cups powdered sugar
• 3 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 350 degrees and spray a 9×13-inch baking dish with cooking spray with flour.
• In a large bowl, beat cake mix, vegetable oil, eggs, sour cream, pumpkin, and pumpkin pie spice for 2 minutes at medium speed.
• Spread half the batter in the bottom of the prepared baking dish.
• In a small bowl, stir together brown sugar, pecans, and cinnamon.

  Sprinkle on top of batter.
• Spread the rest of the batter on top of the pecan mixture.
• Bake for 35 to 40 minutes.
• In a medium bowl, whisk together the glaze ingredients until smooth. Add a little more milk if too thick.

  Pour glaze over warm cake.

Nutrition

Calories: 465kcal | Carbohydrates: 68g | Protein: 5g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 68mg | Sodium: 347mg | Potassium: 151mg | Fiber: 2g | Sugar: 48g | Vitamin A: 2545IU | Vitamin C: 1mg | Calcium: 140mg | Iron: 2mg

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