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A fork holding a bite of Pumpkin Honey Bun Cake next to a slice of it on a plate.
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Pumpkin Honey Bun Cake

With a ribbon of cinnamon in the middle and topped with a sweet glaze, this Pumpkin Honey Bun Cake is an easy way to incorporate pumpkin into an already moist and delicious cake!
Course Dessert
Cuisine American
Prep Time 8 minutes
Cook Time 30 minutes
Total Time 38 minutes
Servings 12 servings
Calories 420kcal
Author Brandie Skibinski

Ingredients

  • 1 box Duncan Hines yellow cake mix (do not go by amounts on the back of the box)
  • ⅔ cup vegetable oil
  • 4 large eggs
  • 1 cup pure pumpkin puree
  • 1 cup light brown sugar, packed
  • 1 Tablespoon pumpkin pie spice (or just ground cinnamon)

For the glaze:

Instructions

  • Preheat the oven to 350°F. Spray a 9x13-inch baking dish with cooking spray and set aside.
  • Place 1 box Duncan Hines yellow cake mix, 2/3 cup vegetable oil, 4 large eggs and 1 cup pure pumpkin puree into a large bowl.
    A mixing bowl with cake mix, oil, eggs, and pumpkin puree.
  • Beat until combined and smooth for about 2 minutes, set aside.
    A mixing bowl with A mixing bowl with cake mix, oil, eggs, and pumpkin puree mixed together.
  • In a small bowl, stir together 1 cup light brown sugar, packed and 1 Tablespoon pumpkin pie spice.
    Brown sugar and pumpkin spice in a small bowl.
  • Add half of the cake batter to the bottom of the prepared baking dish, smoothing it out.
    Half the cake mix on the bottom smoothed out.
  • Sprinkle the cinnamon sugar all over the top.
    Brown sugar pumpkin spice mixture spread out over cake batter.
  • Carefully smooth the remaining cake batter on top of the cinnamon sugar.
    More cake batter on top of a brown sugar mixture on top of more cake batter in a baking dish.
  • Bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
    A fresh made pumpkin honey bun cake in a baking dish.
  • Using a fork, poke holes all over the cake and allow it to cool while you make the glaze. Note: this step is optional if you don't want to see any holes on top, it just allows the glaze to seep into the cake and makes it incredibly moist.
    Fork poking a hole in a cake.
  • In a medium-sized bowl, whisk together 2 cups powdered sugar, 4-6 Tablespoons milk and 1 teaspoon vanilla extract. Note: for a thicker glaze, use less milk for a thinner glaze, use more milk.
    A whisk in a bowl of powdered sugar, milk, and vanilla mixed together.
  • Pour the glaze all over the cake, making sure it is evenly covered.
    Glaze being poured over a cake.
  • Allow the cake to come to room temperature; during this time, the glaze will fully set. Slice and serve.
    A serving utensil holding a slice of Pumpkin Honey Bun Cake over the cake.

Notes

  • Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
  • This is delicious served slightly warm or at room temperature.
  • Keep at room temperature (covered) for up to 3 days. Refrigerator (covered) for up to 1 week. Freeze for up to 3 months.

Nutrition

Calories: 420kcal | Carbohydrates: 70g | Protein: 4g | Fat: 15g | Sodium: 292mg | Fiber: 1g | Sugar: 54g
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