Pumpkin Honey Bun Cake Recipe

Introduction

Warm, sweet, and perfectly spiced, Pumpkin Honey Bun Cake is a delightful treat that combines the comforting flavors of pumpkin and cinnamon. It’s an easy-to-make dessert that tastes like a cozy fall morning in every bite.

Ingredients

• 1 cup pumpkin purée
• 1 box cake mix (preferably yellow or spice flavor)
• 1/2 cup cinnamon sugar
• Glaze (optional, recipe below)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a bundt pan or a 9×13-inch baking dish.
2. Step 2: In a large bowl, combine the cake mix with the pumpkin purée until well mixed.
3. Step 3: Pour half of the batter into the prepared pan, then sprinkle with half of the cinnamon sugar.
4. Step 4: Add the remaining batter on top and finish with the rest of the cinnamon sugar, swirling gently with a knife to create a marbled effect.
5. Step 5: Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
6. Step 6: Let the cake cool for 15 minutes before removing it from the pan.
7. Step 7: Drizzle with your favorite glaze, such as a simple powdered sugar glaze made with powdered sugar and a splash of milk or honey.

Tips & Variations

• For extra moistness, substitute some of the water called for on the cake mix box with pumpkin purée.
• Add chopped nuts or raisins for texture and added flavor.
• Use a spice cake mix to enhance the autumn flavors.
• If you prefer a less sweet option, reduce the cinnamon sugar topping slightly or omit the glaze.

Storage

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to one week. Reheat slices gently in the microwave for 10-15 seconds to refresh the moisture and flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned purée?

Yes, but you will need to cook and puree fresh pumpkin chunks beforehand to match the consistency of canned pumpkin purée.

Is this cake gluten-free?

This recipe depends on the cake mix you choose. Look for a gluten-free cake mix to make a gluten-free version.

Pumpkin Honey Bun Cake Recipe

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★★★★★

4.7 from 98 reviews

This Pumpkin Honey Bun Cake is a moist and flavorful dessert that combines the warm spices of cinnamon with the natural sweetness of pumpkin and honey. Perfect for fall gatherings or a cozy treat, this cake features a tender crumb swirled with cinnamon sugar and finished with a sweet glaze that enhances every bite.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake

• 1 cup pumpkin purée
• 1 box yellow cake mix (15.25 oz)
• 3 large eggs
• 1/2 cup vegetable oil
• 1/4 cup honey
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup chopped nuts (optional)

For the Cinnamon Sugar Swirl

• 3/4 cup brown sugar
• 2 tablespoons ground cinnamon
• 1/4 cup melted butter

For the Glaze

• 1 cup powdered sugar
• 2–3 tablespoons milk or cream
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Cake Batter: In a large bowl, combine the pumpkin purée, eggs, vegetable oil, honey, and the cake mix. Mix until just combined, ensuring not to overmix for a tender cake base. Stir in cinnamon, nutmeg, and cloves to infuse the batter with warm spice flavors.
2. Make the Cinnamon Sugar Mixture: In a small bowl, mix together brown sugar and cinnamon. This mixture will create the signature sweet swirl inside the cake.
3. Layer the Cake: Grease and flour a bundt pan or a 9×13-inch baking dish. Pour half of the cake batter into the pan. Drizzle half of the melted butter evenly over the batter. Then sprinkle half of the cinnamon sugar mixture and nuts (if using) over the buttered batter. Repeat with the remaining batter, butter, and cinnamon sugar mixture to create layers.
4. Create the Swirl Effect: Use a knife or skewer to gently swirl the cinnamon sugar layers into the batter, creating a marbled effect throughout the cake.
5. Bake the Cake: Preheat the oven to 350°F (175°C). Bake the cake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. During baking, the cake will rise and form a tender, spiced crumb with a sweet cinnamon swirl inside.
6. Prepare the Glaze: While the cake is baking, whisk together powdered sugar, milk, and vanilla extract until smooth and slightly pourable. Adjust the consistency by adding more milk or powdered sugar as needed.
7. Cool and Glaze the Cake: Allow the cake to cool in the pan for 15 minutes, then remove it onto a wire rack. Once the cake is completely cooled, drizzle the glaze over the top, letting it cascade down the sides for a beautiful finish.
8. Serve and Enjoy: Slice the cake and serve with coffee or tea for a comforting fall dessert experience.

Notes

• Use canned pumpkin purée for convenience, but fresh pumpkin purée works well if properly cooked and strained.
• Adding chopped nuts like pecans or walnuts adds crunch but is optional.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• For a dairy-free glaze, substitute milk with almond or oat milk.
• The cinnamon sugar swirl can be made spicier with the addition of ground ginger or allspice if desired.

Keywords: pumpkin cake, honey bun cake, cinnamon swirl cake, fall dessert, pumpkin dessert