Are you tired of serving the same old desserts that leave your guests politely nodding instead of genuinely impressed? Fall gatherings call for something special, and this Pumpkin Honey Bun Cake is exactly what your dessert table needs. This delightful autumn treat combines the warm spices of pumpkin with the gooey sweetness of honey buns for a dessert that literally melts in your mouth with each bite.
Hi, I’m Emma, the heart behind GusRecipes, and this Pumpkin Honey Bun Cake has become my signature fall dessert. After countless autumn gatherings where I’ve brought this treat, I’ve watched even the most dessert-indifferent guests reach for seconds (and sometimes thirds!). In this guide, I’ll walk you through everything from ingredient selection to serving suggestions, ensuring your Pumpkin Honey Bun Cake becomes legendary at your next gathering.
Why This Pumpkin Honey Bun Cake Recipe Works
- Uses affordable, pantry-friendly ingredients most bakers already have
- Requires only 15 minutes of hands-on preparation time
- Creates that irresistible honey bun swirl with minimal effort
- Perfect for weeknight family desserts or impressive enough for holiday gatherings
- Combines two beloved flavors – pumpkin spice and honey buns – into one spectacular treat
Choosing the Right Pumpkin for Your Honey Bun Cake
Best Pumpkin Options for This Recipe
When making this Pumpkin Honey Bun Cake, canned pumpkin purée (not pumpkin pie filling) delivers the most consistent results. The texture is perfect every time, and it saves considerable prep work. If you prefer homemade, sugar pumpkins or pie pumpkins work beautifully – just be sure to drain excess moisture after roasting and pureeing.
Buying Tips for Perfect Pumpkin Honey Bun Cake
Look for pure pumpkin purée without added sugars or spices. This gives you complete control over the flavor profile. If making from scratch, choose smaller, dense pumpkins labeled as “pie” or “sugar” varieties – they have less water content and more concentrated flavor than carving pumpkins.
Substitutions for Your Pumpkin Honey Bun Cake
Don’t have pumpkin on hand? Butternut squash purée makes an excellent substitute with its similar texture and slightly sweeter profile. Sweet potato purée also works wonderfully, offering a different but complementary flavor that pairs beautifully with the honey bun concept.
Ingredients & Prep for Pumpkin Honey Bun Cake
Cake Prep Essentials
Bringing your ingredients to room temperature before mixing creates a smoother batter and more uniform cake. This is especially important for the eggs and butter, which incorporate much better when not cold. Don’t skip the step of greasing and flouring your pan thoroughly – this cake has a tendency to stick because of its moist nature.
Sweet Pumpkin Honey Bun Cake Components
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup pumpkin purée
- ½ cup vegetable oil
- 3 large eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Cinnamon Swirl & Glaze Ingredients
- ¾ cup brown sugar
- 2 teaspoons cinnamon
- 2 tablespoons melted butter
- 1½ cups powdered sugar
- ¼ cup honey
- 3-4 tablespoons milk
- 1 teaspoon vanilla extract
Step-by-Step Pumpkin Honey Bun Cake Instructions
Pre-Cooking Pumpkin Honey Bun Cake Prep
- Preheat your oven to 350°F (175°C)
- Grease and lightly flour a 9×13-inch baking dish
- In a small bowl, mix together the ¾ cup brown sugar and 2 teaspoons cinnamon for the swirl
- Set aside the swirl mixture while you prepare the cake batter
Mixing Your Pumpkin Honey Bun Cake Batter
- In a large bowl, whisk together flour, sugars, pumpkin pie spice, baking soda, and salt
- In a separate bowl, beat the eggs, then add pumpkin purée, oil, and vanilla
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined
- Avoid overmixing, which can make your cake dense rather than tender
Creating the Perfect Pumpkin Honey Bun Swirl
- Pour half the batter into your prepared baking dish, spreading evenly
- Sprinkle the cinnamon-sugar mixture over the batter layer
- Pour the remaining batter on top
- Using a knife or skewer, gently swirl through all layers to create the signature honey bun pattern
- Bake for 35-40 minutes, or until a toothpick inserted comes out clean
Finishing Your Pumpkin Honey Bun Cake
- While the cake bakes, prepare the glaze by whisking together powdered sugar, honey, milk, and vanilla
- Pour the glaze over the cake while it’s still warm (but not hot)
- The glaze will seep into the cake, creating that authentic honey bun texture
- Allow the cake to cool completely before serving for best flavor development
Pro Tips for Perfect Pumpkin Honey Bun Cake
Avoiding Dry Pumpkin Honey Bun Cake
Don’t overbake this cake – it’s better to slightly underbake than overbake, as it will continue cooking slightly as it cools. If your oven runs hot, check it 5 minutes before the recommended baking time. Adding a tablespoon of sour cream to the batter can also increase moisture if you prefer an ultra-moist cake.
Tool Recommendations for Pumpkin Honey Bun Cake Success
A glass baking dish shows off the beautiful swirl pattern but metal pans work well too. Using a rubber spatula helps ensure you get every bit of batter from the bowl and creates smooth layers. For the most professional-looking swirl, use a thin skewer rather than a thick knife.
Storage & Reheating Pumpkin Honey Bun Cake
This cake actually improves overnight as the flavors meld and the glaze fully permeates the cake. Store covered at room temperature for up to 3 days or refrigerate for up to a week. When ready to serve, a 10-second microwave blast per slice returns it to that fresh-baked texture.
Flavor Variations for Pumpkin Honey Bun Cake
Spicy Twist on Pumpkin Honey Bun Cake
Add ¼ teaspoon of cayenne pepper to the cinnamon swirl mixture for a surprising heat that beautifully complements the sweet pumpkin. For a more traditional kick, increase the ginger in your pumpkin pie spice or add 1 tablespoon of freshly grated ginger to the batter.
Dietary-Friendly Pumpkin Honey Bun Cake
For gluten-free needs, substitute a 1:1 gluten-free baking flour blend. If reducing sugar, try monk fruit sweetener in place of the granulated sugar and use a sugar-free honey substitute for the glaze. For dairy-free needs, use almond or oat milk in the glaze.
Seasonal Pumpkin Honey Bun Cake Adaptations
| Season | Flavor Addition | Topping Suggestion |
|---|---|---|
| Fall | 1/2 cup chopped pecans in swirl | Maple cream cheese drizzle |
| Winter | 1 tsp orange zest in batter | Cranberry glaze |
| Spring | 1/4 cup shredded coconut | Lemon honey glaze |
| Summer | 1/2 cup white chocolate chips | Fresh berry compote |
Serving Suggestions for Pumpkin Honey Bun Cake
This Pumpkin Honey Bun Cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. For a breakfast treat, serve warm with a spread of cream cheese or alongside your morning coffee. For a truly decadent dessert experience, drizzle each serving with additional warm honey and a sprinkle of toasted pecans.
Looking for more inspiration? Check out my collection of fall desserts on Pinterest where I’ve gathered hundreds of seasonal treats that will make your autumn absolutely delicious!
FAQs About Pumpkin Honey Bun Cake
Can I make Pumpkin Honey Bun Cake ahead of time?
Absolutely! This cake actually tastes better the day after baking as the flavors have time to develop and the glaze fully infuses the cake. Make it up to 2 days in advance for peak flavor.
How do I know when my Pumpkin Honey Bun Cake is done?
Insert a toothpick into the center – it should come out with a few moist crumbs but no wet batter. The cake will also begin to pull away slightly from the sides of the pan when done.
Can I freeze Pumpkin Honey Bun Cake?
Yes! Freeze individual slices or the whole cake (unglazed) for up to 3 months. Thaw overnight in the refrigerator and add fresh glaze before serving for best results.
What makes this a “honey bun” cake?
The signature cinnamon swirl throughout the cake and the sweet glaze poured over the warm cake recreate the flavors and textures of a classic honey bun pastry, but in cake form.
How can I make my Pumpkin Honey Bun Cake more decadent?
Add 1/2 cup of cream cheese to your glaze for a tangy frosting, or fold 1 cup of white chocolate chips into your batter before baking for pockets of melted sweetness.
Conclusion
There’s something truly magical about the way pumpkin and honey flavors dance together in this Pumpkin Honey Bun Cake. It’s the kind of dessert that brings people back to the table long after dinner ends, picking at crumbs and negotiating for the last slice. Whether you’re hosting a holiday gathering or simply craving something special on a crisp autumn evening, this cake delivers warmth, comfort, and pure joy with every bite.
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Pumpkin Honey Bun Cake: 5 Reasons You’ll Love This Dessert
- Total Time: 55 mins
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A cozy fall twist on the classic honey bun cake this Pumpkin Honey Bun Cake combines warm spices, pumpkin purée, and a sweet cinnamon-sugar swirl, finished with a luscious glaze for the perfect autumn treat.
Ingredients
For the cake:
1 box yellow cake mix (15.25 oz)
3/4 cup pumpkin purée
3/4 cup sour cream
3/4 cup vegetable oil
4 large eggs
1/2 cup brown sugar
1 tbsp pumpkin pie spice
1 tsp vanilla extract
For the cinnamon swirl:
1/2 cup brown sugar
1 tbsp ground cinnamon
2 tbsp honey
For the glaze:
2 cups powdered sugar
3 tbsp milk
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, mix cake mix, pumpkin purée, sour cream, oil, eggs, brown sugar, pumpkin pie spice, and vanilla until smooth.
3. Pour half of the batter into the prepared dish.
4. In a small bowl, stir together brown sugar, cinnamon, and honey for the swirl.
5. Spoon the cinnamon mixture evenly over the batter, then top with the remaining batter.
6. Use a knife to gently swirl through the layers for a marbled effect.
7. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
8. In a bowl, whisk powdered sugar, milk, and vanilla until smooth.
9. While the cake is still warm, pour glaze evenly over the top.
10. Let cool slightly before slicing and serving.
Notes
Store covered at room temperature for up to 3 days.
Add chopped pecans to the cinnamon swirl for a nutty crunch.
Serve warm with vanilla ice cream or a drizzle of extra honey for a decadent touch.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
Keywords: pumpkin honey bun cake, fall dessert, pumpkin spice cake, easy sheet cake, glazed pumpkin cake