Get ready to elevate your fall baking with this Pumpkin Honey Bun Cake! This cake is a perfect blend of warm autumn spices, moist pumpkin goodness, and a sweet, honey-cinnamon swirl. Topped with a luscious glaze, this cake brings all the cozy flavors of a classic honey bun, but with a delightful pumpkin twist. It’s the perfect dessert (or breakfast!) to celebrate pumpkin season!

Every fall, my kitchen becomes a pumpkin spice haven, and this Pumpkin Honey Bun Cake is a must-bake in our home. The first time I made this cake, my husband walked in, drawn by the irresistible aroma wafting through the house. When he took that first bite, his eyes lit up, and he declared it the best pumpkin cake he’d ever had! Now, it’s become a weekend tradition in our household, especially as we cozy up with a slice and a cup of coffee on crisp autumn mornings. It’s become the cake we look forward to each year – a reminder of how the simplest ingredients can create the most magical memories!

Why You’ll Love Pumpkin Honey Bun Cake

• Incredibly Moist: The addition of pumpkin puree makes this cake extra moist and tender.
• Fall Spices: Packed with warm spices like cinnamon, nutmeg, and cloves, each bite tastes like autumn.
• Honey-Cinnamon Swirl: A delightful ribbon of honey and cinnamon runs through the middle for a burst of sweetness.
• Perfect for Breakfast or Dessert: Enjoy a slice with your morning coffee or serve it up as a festive dessert.
• Easy to Make: Just mix, bake, and drizzle – no need for any fancy equipment!

Ingredients Notes for Pumpkin Honey Bun Cake

• Pumpkin Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling.
• Spices: Cinnamon, nutmeg, ginger, and cloves give the cake that classic fall flavor.
• Honey: The key ingredient for the honey-cinnamon swirl. Feel free to use your favorite variety.
• Brown Sugar: Adds a rich, caramel-like sweetness that pairs perfectly with the pumpkin and spices.
• Buttermilk: Keeps the cake moist and tender. You can use regular milk with a splash of vinegar as a substitute.
• Powdered Sugar: Used in the glaze to add a sweet finish to the cake.

Recipe Steps for Pumpkin Honey Bun Cake

Step 1: Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. In a large bowl, whisk together 2 cups of flour, 1 cup of granulated sugar, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, ¼ teaspoon of ginger, ¼ teaspoon of cloves, and ½ teaspoon of salt.
3. In another bowl, combine 1 cup of pumpkin puree, ½ cup of melted butter, ½ cup of buttermilk, 2 eggs, and 1 teaspoon of vanilla extract. Mix until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.

Step 2: Create the Honey-Cinnamon Swirl

1. In a small bowl, mix ¼ cup of honey, ½ cup of brown sugar, and 1 tablespoon of cinnamon until well combined.
2. Pour half of the cake batter into the prepared baking pan. Sprinkle the honey-cinnamon mixture evenly over the batter.
3. Pour the remaining cake batter over the honey-cinnamon layer and spread it evenly.

Step 3: Bake

1. Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 4: Make the Glaze

1. While the cake is baking, whisk together 1 cup of powdered sugar, 2 tablespoons of milk, and 1 teaspoon of vanilla extract until smooth.
2. Once the cake is out of the oven, let it cool for about 10 minutes, then drizzle the glaze over the top.

Storage Options

• Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 5 days. Warm individual slices in the microwave for 15-20 seconds before serving.
• Freezer: Wrap slices in plastic wrap and place them in a freezer-safe container. Store in the freezer for up to 2 months. Thaw in the refrigerator overnight and warm before eating.

Variations & Substitutions

• Nuts: Add a handful of chopped pecans or walnuts to the batter for a crunchy texture.
• Spice Mix: Adjust the spices to your preference; add more cinnamon or a pinch of cardamom for an extra flavor boost.
• Healthier Option: Substitute half of the flour with whole wheat flour and use coconut sugar instead of granulated sugar for a slightly healthier version.

Pumpkin Honey Bun Cake

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A moist pumpkin cake swirled with cinnamon sugar, topped with a sweet glaze that soaks into every bite, giving it the flavor of a classic honey bun.

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Serving Size 12

Ingredients

• For the Cake:
• 1 box 15.25 oz yellow cake mix
• 1 can 15 oz pumpkin puree
• 3 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• For the Cinnamon Swirl:
• 1/2 cup brown sugar packed
• 1 tablespoon ground cinnamon
• 1 cup chopped nuts optional, such as pecans or walnuts
• For the Glaze:
• 1 cup powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

• Prepare the Cake:
• Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
• Mix the Cake Batter: In a large bowl, combine the cake mix, pumpkin puree, eggs, vegetable oil, cinnamon, nutmeg, and salt. Mix until well combined and smooth.
• Prepare the Cinnamon Swirl:
• Mix Cinnamon Sugar: In a small bowl, mix together the brown sugar, ground cinnamon, and chopped nuts (if using).
• Assemble the Cake:
• Layer the Cake: Pour half of the pumpkin cake batter into the prepared baking dish. Sprinkle the cinnamon swirl mixture evenly over the batter. Pour the remaining batter on top, smoothing it out gently.
• Create the Swirl: Using a knife or a skewer, gently swirl the batter to create a marbled effect, being careful not to mix it too much.
• Bake:
• Bake the Cake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
• Prepare the Glaze:
• Make the Glaze: While the cake is baking, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
• Serve:
• Cool and Drizzle: Once the cake is done, allow it to cool in the pan for about 10 minutes. Drizzle the glaze over the warm cake before serving.

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