Pumpkin Honey Bun Cake is a new fall favorite twist of our classic Honey Bun Cake. And let me tell you, this dessert is INCREDIBLE!!
This cake is not only delicious, but one we love especially because it starts with a cake mix, but tastes extra soft, moist, and homemade. It has pumpkin, sour cream, warm pumpkin pie spice, and a brown sugar swirl running through the middle.
We love this for fall parties, Thanksgiving dessert tables, and fun weekend baking because it’s made in a 9×13 and feeds a crowd. The cinnamon glaze gets poured over the warm cake, so it settles into the top and makes every piece sweet and delicious.
Serve this cake alongside favorites like Pumpkin Bars, Pumpkin Dump Cake, Pumpkin Roll, and Coffee Cake.
Why you’ll love it + Why it works:
- Cake mix shortcut: Easy cake mix shortcut that tastes homemade and fall perfect.
- Extra tender: Pumpkin and sour cream keep the cake extra moist.
- A flavor swirl: Swirl filling adds flavor in every slice. Brown sugar and pumpkin spice create sweet ribbons throughout the cake.
- The icing on top: Warm glaze soaks and sets. Pouring glaze over warm cake helps it cling, soak slightly, and set beautifully.
Pumpkin Honey Bun Cake Ingredients
- Yellow cake mix (1 box, 15.25 ounces): Makes the recipe quick and reliable with a soft cake base.
- Eggs (4 large): Gives structure so the cake bakes up sturdy and sliceable.
- Sour cream (8 ounces): Adds moisture and richness for a tender crumb.
- Butter, melted (½ cup): Adds flavor and richness.
- Vegetable oil (¼ cup): Helps keep the cake extra moist even after cooling.
- Pumpkin puree (½ cup): Adds pumpkin flavor and moisture.
- Water (¼ cup): Helps thin the batter to a smooth consistency.
- Vanilla extract (1 teaspoon): Adds warmth and boosts the flavor.
- Pumpkin pie spice (2 teaspoons): Adds classic fall spice flavor to the batter.
- Brown sugar (1 cup): Creates the sweet honey bun-style swirl.
- Pumpkin pie spice for filling (2 teaspoons): Adds warm spice flavor through the swirl.
- Powdered sugar (2 cups): Sweetens and thickens the glaze.
- Half and half or milk (¼ cup): Thins glaze to pourable consistency, half and half makes it richer.
- Cinnamon (½ to 1 teaspoon): Adds the classic cinnamon glaze flavor.
How to Make Pumpkin Honey Bun Cake
Preheat oven to 350 degrees F. Grease a 9×13 baking dish and set aside.
In a small bowl, mix brown sugar and cinnamon. Set aside.
In a large bowl, whisk together cake mix, eggs, sour cream, butter, vegetable oil, pumpkin puree, water extract, and pumpkin pie spice until smooth.
Pour half of the batter into the prepared pan. Sprinkle the brown sugar mixture over the batter, then dollop the remaining batter on top. Using a knife, insert it half ways into the batter and swirl back and forth along the cake.
Bake for 40-50 minutes, or until lightly golden brown (a toothpick inserted in the middle should come out clean).
While cake is baking, make icing in a medium bowl by whisking together the sifted powdered sugar, half and half and cinnamon until smooth.
Pour the icing over the cake while warm and allow to cool before cutting and serving.
Kristyn’s Recipe Tips
- Mix batter until smooth, but don’t overmix once combined.
- Dollop the top batter evenly, then swirl gently so you keep distinct ribbons of filling.
- Bake until a toothpick comes out clean, ovens vary so check at 40 minutes.
- Pour glaze on while the cake is warm so it spreads easily and sets nicely.
- Let the cake cool before slicing for the cleanest pieces.
Pumpkin Honey Bun Cake Recipe
Ingredients
- 1 (15-ounce) package package yellow cake mix
- 4 large eggs
- 1 (8-ounce) carton sour cream
- ½ cup butter, melted
- ¼ cup vegetable oil
- ½ cup pumpkin puree
- ¼ cup water
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
Filling
- 1 cup brown sugar
- 2 teaspoons pumpkin pie spice
Cinnamon Glaze
- 2 cups powdered sugar, sifted
- ¼ cup half and half, or milk
- ½ – 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F. Grease a 9×13 baking dish and set aside.
- In a small bowl, mix brown sugar and cinnamon. Set aside.
- In a large bowl, whisk together cake mix, eggs, sour cream, butter, vegetable oil, pumpkin puree, water extract and pumpkin pie spice until smooth.
- Pour half of the batter into the prepared pan. Sprinkle the brown sugar mixture over the batter, then dollop the remaining batter on top. Using a knife, insert it half ways into the batter and swirl back and forth along the cake.
- Bake for 40-50 minutes, or until lightly golden brown (a toothpick inserted in the middle should come out clean).
- While cake is baking, make icing in a medium bowl by whisking together the sifted powdered sugar, half and half and cinnamon until smooth.
- Pour the icing over the cake while warm and allow to cool before cutting and serving.
Notes
- Mix batter until smooth, but don’t overmix once combined.
- Dollop the top batter evenly, then swirl gently so you keep distinct ribbons of filling.
- Bake until a toothpick comes out clean, ovens vary so check at 40 minutes.
- Pour glaze on while the cake is warm so it spreads easily and sets nicely.
- Let the cake cool before slicing for the cleanest pieces.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Cover and store at room temperature for up to 2 days or refrigerate for up to 5 days. Warm slices for a few seconds in the microwave for that fresh-baked feel.
Freeze slices wrapped tightly for up to 2 months. Thaw overnight in the refrigerator or at room temperature.
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