Every fall, there’s one cake I find myself coming back to again and again: this Pumpkin Honey Bun Cake. It has everything I love in an easy homemade dessert—a soft pumpkin cake, a ribbon of cinnamon-spiced brown sugar, and a sweet vanilla glaze that melts into every bite.
As it bakes, the warm aroma of pumpkin spice fills the kitchen, making it nearly impossible to wait until it’s cool enough to slice.
Whether you’re baking for a weekend gathering, a holiday dessert table, or simply craving something cozy, this cake is always a welcome treat.
The best part? It starts with a simple boxed cake mix, so you get all the comforting flavors of a homemade fall dessert with very little effort.
Why You’ll Love This Recipe
We’ve been making this Pumpkin Honey Bun Cake on repeat because it’s everything a fall dessert should be—soft, cozy, and incredibly easy to make.
The pumpkin keeps every slice wonderfully moist, while the cinnamon sugar swirl creates that classic honey bun flavor in every bite.
The simple vanilla glaze soaks into the cake as it cools, adding just the right amount of sweetness without overpowering the warm pumpkin spices.
Since it starts with a cake mix, you can have this cake in the oven in minutes, making it perfect for busy weekdays, family gatherings, or holiday baking.
It’s just as delicious served slightly warm with a cup of coffee as it is the next day, which makes it a recipe you’ll want to bake all season long.
For the Cake
- Yellow Cake Mix – The shortcut that makes this recipe quick and easy while creating a soft, fluffy cake. Use the dry mix only and do not prepare it according to the package directions.
- Vegetable Oil – Adds richness and helps keep the cake moist for days.
- Eggs – Bind the batter together and give the cake its light, tender texture.
- Pure Pumpkin Puree – The star ingredient! It adds moisture, natural sweetness, and plenty of cozy pumpkin flavor. Be sure to use 100% pure pumpkin puree, not pumpkin pie filling.
- Light Brown Sugar – Creates the signature sweet swirl running through the center of the cake. The molasses in brown sugar also adds a deeper caramel-like flavor.
- Pumpkin Pie Spice – Brings all the warm fall flavors together. If you don’t have pumpkin pie spice, ground cinnamon works beautifully as a substitute.
For the Vanilla Glaze
- Powdered Sugar – Creates a smooth, sweet glaze that finishes the cake perfectly.
- Milk – Thins the glaze to your preferred consistency. Use less for a thicker glaze or a little more if you want it to drizzle easily.
- Vanilla Extract – Adds a rich, classic vanilla flavor that pairs perfectly with the pumpkin and warm spices.
Step-by-Step Instructions
Step 1: Prepare the Oven and Baking Dish
Preheat your oven to 350°F (175°C). Lightly coat a 9×13-inch baking dish with cooking spray or grease it well to prevent the cake from sticking.
Step 2: Make the Cake Batter
In a large mixing bowl, combine the yellow cake mix, vegetable oil, eggs, and pumpkin puree. Beat the mixture for about 2 minutes, or until the batter is smooth, thick, and fully combined.
Step 3: Mix the Cinnamon Sugar Filling
In a small bowl, stir together the light brown sugar and pumpkin pie spice until evenly combined. This sweet, spiced mixture creates the signature honey bun swirl inside the cake.
Step 4: Layer the Batter
Spread half of the cake batter evenly into the prepared baking dish. Sprinkle the cinnamon sugar mixture evenly over the batter, then gently spread the remaining batter on top, covering the filling as evenly as possible.
Step 5: Bake
Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Prepare for the Glaze
Remove the cake from the oven and let it cool slightly. If desired, use a fork to poke small holes across the top of the cake. This optional step allows the glaze to soak in, making every bite even more moist and flavorful.
Step 7: Make the Vanilla Glaze
While the cake cools, whisk together the powdered sugar, milk, and vanilla extract until smooth. Use less milk for a thicker glaze or add a little more if you prefer a thinner, pourable consistency.
Step 8: Glaze and Serve
Pour the glaze evenly over the cake, allowing it to spread across the surface. Let the cake cool to room temperature so the glaze has time to set before slicing. Serve slightly warm or completely cooled, and enjoy every soft, cinnamon-swirled bite.
Easiest Pumpkin Honey Bun Cake
Notes
Ingredients
Cake
- 1 box Duncan Hines yellow cake mix (do not follow the package directions)
- 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)
Glaze
- 2 cups powdered sugar
- 4–6 Tablespoons milk (use less for a thicker glaze)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F. Grease a 9×13-inch baking dish with cooking spray and set it aside.
- In a large mixing bowl, combine the yellow cake mix, vegetable oil, eggs, and pumpkin puree. Beat for about 2 minutes, or until the batter is smooth and fully blended.
- In a separate small bowl, stir together the packed light brown sugar and pumpkin pie spice.
- Spread half of the cake batter evenly into the prepared baking dish.
- Sprinkle the brown sugar mixture evenly over the batter.
- Carefully spread the remaining cake batter over the cinnamon-sugar layer, covering it as evenly as possible.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, use a fork to poke holes across the top of the cake if desired. This optional step allows the glaze to soak into the cake for extra moisture. Let the cake cool while preparing the glaze.
- In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Use 4 tablespoons of milk for a thicker glaze or add up to 6 tablespoons for a thinner consistency.
- Pour the glaze evenly over the cooled cake.
- Let the cake sit until it reaches room temperature so the glaze has time to fully set before slicing and serving.
Notes
- See the ingredient notes and FAQ section for substitution ideas and answers to common questions.
- This cake is delicious served either slightly warm or completely cooled.
- Store covered at room temperature for up to 3 days.
- Refrigerate, covered, for up to 1 week.
- Freeze for up to 3 months.
Cholesterol: 55mg | Sodium: 292mg | Fiber: 1g | Sugar: 54g |
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use homemade pumpkin puree if you have it available. Just make sure it has a similar thick consistency to canned pumpkin so the cake keeps its soft, moist texture. Avoid using pumpkin pie filling since it already contains added sugar and spices.
2. Do I need to prepare the cake mix according to the box instructions?
No. This recipe uses the yellow cake mix as a shortcut, but you should only use the dry mix. Do not add the extra ingredients listed on the cake mix box because the eggs, oil, and pumpkin puree in this recipe create the perfect texture.
3. Can I skip poking holes in the cake before adding the glaze?
Absolutely. The holes are optional, but they help the vanilla glaze soak into the cake, making each slice extra moist and flavorful. If you prefer a cleaner-looking cake top, you can simply spread the glaze over the surface.
4. How do I store Pumpkin Honey Bun Cake?
Keep the cake covered at room temperature for up to 3 days. If you want it to last longer, store it covered in the refrigerator for up to 1 week. You can also freeze individual slices or the whole cake for up to 3 months.
5. Can I make this cake ahead of time?
Yes! This cake is a great make-ahead dessert. You can bake it the day before serving and keep it covered until ready to enjoy. The flavors have even more time to blend together, and the cake stays wonderfully soft.
