This Pumpkin Honey Bun Cake is an incredibly moist, easy-to-make dessert that tastes like autumn in every bite. Using a simple yellow cake mix as a base, this cake is infused with rich pumpkin puree, warm brown sugar, and fragrant pumpkin pie spice. A thick, sweet vanilla glaze is poured over the warm cake, seeping into every crevice to create the signature gooey texture of a classic honey bun cake.
It’s the perfect one-pan dessert for chilly evenings, Thanksgiving gatherings, or any time you need a comforting treat without a lot of fuss. The beauty of this recipe lies in its simplicity and its rich, decadent flavor that will have everyone thinking you baked it from scratch.
Ingredients
Pumpkin Cake
- 1 box Duncan Hines yellow cake mix (ignore box directions)
- ⅔ cup vegetable oil
- 4 large eggs
- 1 cup pure pumpkin purée
- 1 cup packed light brown sugar
- 1 tbsp pumpkin pie spice (or ground cinnamon)
Glaze
- 2 cups powdered sugar
- 4–6 tbsp milk (use less for a thicker glaze)
- 1 tsp vanilla extract
Step-by-Step Method
Step 1: Preheat and prepare the pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Step 2: Mix the cake batter
In a large bowl, combine the yellow cake mix, vegetable oil, eggs, pumpkin purée, packed light brown sugar, and pumpkin pie spice. Using an electric mixer, beat on medium speed for about 2 minutes, until all the ingredients are well combined and the batter is smooth. Remember to ignore the directions on the cake mix box.
Step 3: Bake the cake
Pour the batter into the prepared 9×13-inch pan and spread it into an even layer.
Bake for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out with moist crumbs attached, but no wet batter.
Step 4: Poke the cake
As soon as you remove the cake from the oven, while it is still hot, use a fork or a wooden skewer to poke holes all over the top surface. This will allow the glaze to soak deep into the cake.
Step 5: Prepare the glaze
While the cake is cooling slightly, prepare the glaze. In a medium bowl, whisk together the powdered sugar, vanilla extract, and 4 tablespoons of milk until smooth. If the glaze is too thick, add more milk, one tablespoon at a time, until it reaches a thick but pourable consistency.
Step 6: Glaze the warm cake
Pour the prepared glaze evenly over the warm, poked cake. Use a spatula to spread it gently, ensuring it covers the entire surface and seeps into the holes.
Let the cake cool for at least 30 minutes before slicing and serving. It is delicious served warm or at room temperature.
Expert Tips for Success
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Ignore the box: This recipe uses the cake mix as a dry ingredient. Do not follow the ingredient list or instructions on the box.
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Don’t overbake: The key to a moist honey bun cake is pulling it from the oven as soon as it’s done. Check it at the 35-minute mark.
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Glaze while warm: Pouring the glaze over the warm cake is essential. It helps the glaze melt slightly and soak into the cake, creating that signature gooey texture.
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Room temperature eggs: Using eggs at room temperature will help them incorporate more easily into the batter, resulting in a more uniform texture.
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Properly measure brown sugar: Make sure to pack the brown sugar into the measuring cup to ensure you have the correct amount for proper moisture and sweetness.
Tasty Variations to Try
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Add a cinnamon swirl: For a more traditional honey bun cake experience, create a swirl. Mix ½ cup brown sugar and 2 teaspoons of cinnamon. Pour half the cake batter into the pan, sprinkle the cinnamon-sugar mixture over it, then top with the remaining batter and swirl gently with a knife before baking.
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Cream cheese glaze: For a tangier topping, make a cream cheese glaze. Beat 4 ounces of softened cream cheese with 2 tablespoons of butter, then gradually mix in 1 ½ cups of powdered sugar and a splash of milk.
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Add nuts: Sprinkle chopped pecans or walnuts over the glaze before it sets for a delightful crunch.
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Spice cake base: Use a spice cake mix instead of a yellow one for an even deeper, spicier flavor profile.
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Coffee-infused glaze: Replace the milk in the glaze with strongly brewed coffee for a subtle mocha flavor that pairs beautifully with pumpkin.
Frequently Asked Questions
Can I make this cake in a different pan?
Yes, you can make it in a bundt pan, but you will need to adjust the baking time. Start checking for doneness around 45-50 minutes. Make sure to grease and flour the bundt pan very well.
How do I store this cake?
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Can I make this ahead of time?
Absolutely. This cake is very moist and tastes even better the next day as the flavors have more time to meld.
What if I only have pumpkin pie mix?
It’s best to use pure pumpkin purée as pumpkin pie mix is already sweetened and spiced, which will alter the flavor and sweetness of the cake. If you must use it, consider reducing the brown sugar and pumpkin pie spice in the recipe.
My glaze is too thin/thick. How can I fix it?
If the glaze is too thin, whisk in more powdered sugar until it thickens. If it’s too thick, add more milk, a tiny bit at a time, until it reaches the desired consistency.
Print
Pumpkin Honey Bun Cake
- Total Time: 50
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich, moist fall dessert made with yellow cake mix, pumpkin purée, and warm spices, then finished with a sweet vanilla glaze that soaks into every bite. It’s gooey, tender, and bursting with autumn flavor.
Ingredients
Pumpkin Cake
1 box yellow cake mix (ignore box directions)
⅔ cup vegetable oil
4 large eggs
1 cup pumpkin purée (not pumpkin pie mix)
1 cup packed light brown sugar
1 tbsp pumpkin pie spice or cinnamon
Vanilla Glaze
2 cups powdered sugar
4–6 tbsp milk (adjust for thickness)
1 tsp vanilla extract
Instructions
Preheat oven: Set to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Mix batter: In a bowl, combine cake mix, oil, eggs, pumpkin purée, brown sugar, and pumpkin pie spice. Beat with an electric mixer for 2 minutes until smooth.
Bake: Pour batter into the prepared pan and spread evenly. Bake 35–45 minutes, or until a toothpick comes out with moist crumbs.
Poke holes: While still hot, poke holes all over the cake with a fork or skewer.
Make glaze: Whisk powdered sugar, vanilla, and 4 tbsp milk until smooth. Add more milk, 1 tbsp at a time, if needed for a pourable consistency.
Glaze warm cake: Pour glaze evenly over the hot cake, spreading gently to fill the holes. Let cool 30 minutes before slicing. Serve warm or at room temperature.
Notes
Ignore box directions — use only the dry cake mix.
Bake just until done for a moist, gooey texture.
Always glaze the cake while warm for best absorption.
Room-temperature eggs blend more evenly into the batter.
Store covered at room temperature up to 3 days or refrigerate for up to 5.
- Prep Time: 10
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American / Fall
Nutrition
- Serving Size: 1 serving (1/12 recipe)
- Calories: 410
- Sugar: 42 g
- Sodium: 230 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Carbohydrates: 59 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
Keywords: pumpkin honey bun cake, easy fall dessert, glazed pumpkin cake, one pan thanksgiving dessert, moist pumpkin cake with glaze
