Hey y'all! If you're a fan of cozy autumn flavors, you're going to fall in love with this Pumpkin Honey Bun Cake. It's a moist, spiced cake swirled with cinnamon sugar and topped with a luscious glaze—even the pickiest eaters ask for seconds! Whether you're baking for a holiday brunch, a potluck, or simply treating yourself on a crisp afternoon, this cake delivers warm, spicy, and sweet perfection every time. Let's get cooking!

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Why You'll Love This

Deliciously moist and fluffy texture thanks to pumpkin puree and sour cream.
Swirled with a brown sugar-cinnamon mix for a gooey, honey bun-inspired surprise.
Bursting with cozy pumpkin spice—ideal for fall gatherings or breakfast treats.
Comes together quickly with simple ingredients and easy steps.
Keeps well for days—perfect for make-ahead desserts or snacking.

Ingredients

1 box (15.25 oz) yellow cake mix
3 large eggs
1 cup canned pumpkin puree
1 cup sour cream
⅓ cup vegetable oil
¾ cup granulated sugar
1 tablespoon pumpkin pie spice
⅓ cup packed light brown sugar
1 ½ teaspoons ground cinnamon
¼ cup honey
1 cup powdered sugar
2–3 tablespoons milk
1 teaspoon pure vanilla extract

Directions

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.

Mix the Batter

In a large bowl, combine the cake mix, eggs, pumpkin puree, sour cream, vegetable oil, granulated sugar, and pumpkin pie spice. Beat on medium speed for 2-3 minutes until smooth and fluffy.

Add the Cinnamon Swirl

In a small bowl, mix the brown sugar and cinnamon. Pour half of the batter into the prepared pan, then sprinkle the cinnamon sugar mixture evenly over the batter. Drizzle with the honey. Pour the remaining batter over the top and gently swirl with a butter knife.

Bake

Bake for 35-38 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool slightly in the pan.

Glaze and Serve

Whisk together powdered sugar, 2 tablespoons milk, and vanilla until smooth. Add more milk if needed for a pourable consistency. Drizzle glaze over the warm cake. Let set for 15 minutes, slice, and enjoy!

Notes

Make sure to use pumpkin puree, not pumpkin pie filling.
An offset spatula helps spread the batter evenly over the cinnamon layer.
The cake is best slightly warm, but tastes great at room temperature, too!

Variations

Pecan Crunch: Add ½ cup chopped pecans to the cinnamon sugar mixture.
Maple Glaze: Substitute 1 tablespoon of milk in the glaze with pure maple syrup for extra fall flavor.
Spice it Up: Increase pumpkin pie spice to 1.5 tablespoons for extra warmth.

Required Equipment

9x13-inch baking pan
Mixing bowls
Electric mixer
Measuring cups and spoons
Whisk
Spatula and butter knife

Storage Instructions

Store tightly covered at room temperature for up to 3 days, or refrigerate for 5-6 days. For best texture, bring to room temperature or warm slices in the microwave for 10-12 seconds before serving.

Suggested Pairings & Serving Recommendations

Serve with hot coffee or spiced chai for a perfect breakfast or snack.
Top with a scoop of vanilla ice cream for a decadent dessert.
Garnish with extra honey drizzle or toasted nuts for added crunch.

Pro Tips

Don’t overmix the batter—mix just until smooth for the softest crumb.
Check doneness by inserting a toothpick in the center—it should come out clean or with a few moist crumbs.
Glaze the cake while slightly warm to let it soak in and create a luscious topping.

FAQ

Can I use homemade pumpkin puree?

Yes! Just make sure it's well-drained and not too watery for the best cake texture.

Can I make Pumpkin Honey Bun Cake ahead of time?

Absolutely—this cake stays moist for days, so you can make it a day in advance and glaze right before serving.

Can I freeze this cake?

Yes, wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.