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–+ servings
A slice of pumpkin honey bun cake on a white plate.
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Pumpkin Honey Bun Cake Recipe

Pumpkin Honey Bun Cake is a soft, moist, flavorful 9x13 cake with a brown sugar swirl and cinnamon glaze on top.
Servings: 15
Author: Kristyn Merkley

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 9x13 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

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.
Store. 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. Freeze slices wrapped tightly for up to 2 months. Thaw overnight in the refrigerator or at room temperature.

Nutrition

Calories: 200kcal | Carbohydrates: 32g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 73mg | Potassium: 65mg | Fiber: 0.4g | Sugar: 30g | Vitamin A: 1540IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg