Pumpkin Honey Bun Cake with Cake Mix & Brown Sugar Filling
This pumpkin honey bun cake is one of those easy fall desserts you can make with a box of yellow cake mix! It has pumpkin and warm spices in the batter, a sweet brown sugar and walnut layer in the middle, and a simple glaze drizzled over the top.
I love having recipes like this for fall gatherings and Thanksgiving, especially when I need a dessert that makes enough to share. Everything bakes in a 9×13-inch pan, and there’s no need to make a cake from scratch.
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If you’re in the mood for more fall baking, try my pumpkin muffins with cream cheese frosting or these pumpkin seed brittle pieces with honey for a homemade treat that’s also lovely for gifting.
Despite the name, honey bun cake doesn’t actually need honey! It’s named after the classic honey bun pastry, with a sweet cinnamon-brown sugar filling and a simple glaze on top.
A Quick Look At The Recipe
- 🎃 What it is: An easy pumpkin cake made with yellow cake mix, a brown sugar and walnut filling, and a powdered sugar glaze.
- ⏱️ Time: 15 minutes to prepare, 35–40 minutes to bake, plus about 20 minutes of cooling.
- 🍰 Yield: 15 slices from a 9×13-inch baking dish.
- 🥣 Main ingredients: Yellow cake mix, pumpkin puree, sour cream, eggs, brown sugar, walnuts, and pumpkin pie spice.
- 👩🍳 Helpful tip: Spread the brown sugar and walnuts evenly over the first layer of batter so every slice gets some filling.
- ❄️ Before glazing: Let the cake cool for about 20 minutes so the glaze stays visible instead of melting straight into the cake.
Ingredients You’ll Need
- Yellow cake mix: Makes this cake quick to prepare. Use a standard box of yellow cake mix.
- Pumpkin puree: Use plain pumpkin puree, not pumpkin pie filling. Pie filling already contains sugar and spices.
- Pumpkin pie spice: Adds cinnamon, ginger, nutmeg, and other warm fall spices. You can also use my homemade pumpkin pie spice.
- Sour cream or plain yogurt: Helps keep the cake moist. Greek yogurt also works, although the cake may be slightly denser.
- Eggs and oil: Give the cake structure and moisture.
- Brown sugar and chopped walnuts: Create the sweet, crunchy layer in the middle.
- Powdered sugar and milk: All you need for the simple glaze.
You’ll find the exact measurements in the recipe card below.
How to Make Pumpkin Honey Bun Cake
This recipe is fairly simple to whip up anytime you’re craving a pumpkin flavored treat!
Step 1
Start by preheating your oven to 350° F and spraying a 9×13 baking dish with non-stick cooking spray. Set aside.
Step 2
In a large mixing bowl, combine the cake mix, pumpkin puree, oil, sour cream or yogurt, eggs, and the pumpkin pie spice with a hand mixer for 1–2 minutes or until well combined.
Step 3
Spread half of the pumpkin cake batter evenly in the prepared baking dish. Sprinkle the chopped walnuts and brown sugar over the top, covering the batter as evenly as you can. Carefully spread the remaining batter over the filling.
Step 4
Bake for about 35–40 minutes or until a toothpick inserted in the center comes out clean.
When the cake is done, remove it from the oven and allow it to cool for about 20 minutes. Be sure to cool the cake, otherwise the glaze will melt into the cake and disappear!
Step 5
Meanwhile, in a small mixing bowl stir together the powdered sugar and milk for the glaze.
Step 6
After the cake has cooled for about 20 minutes, drizzle the glaze over the top. Let it set slightly before slicing into 15 pieces and serving.
If desired you can top each piece with a sprinkle of extra chopped walnuts for garnish.
Tips for the Best Pumpkin Honey Bun Cake
- Don’t use pumpkin pie filling. It’s already sweetened and spiced, which can throw off the recipe.
- Spread the filling evenly. Try to cover the first layer of batter with the walnuts and brown sugar before adding the remaining batter.
- Check the center before taking it out of the oven. Start checking at 35 minutes. A toothpick inserted into the center should come out without wet batter.
Easy Variations
- Caramel drizzle: Add a little caramel sauce over the glaze for an extra-sweet finish.
- Chocolate chips: Stir some mini chocolate chips into the batter for a chocolate-pumpkin version.
- Extra glaze: You can make a little more glaze if you like a sweeter cake, but I wouldn’t double it unless you really love icing!
Storing Pumpkin Honey Bun Cake
Store leftover pumpkin honey bun cake in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual pieces without the glaze, tightly wrapped, for up to 2 months. Thaw in the refrigerator and add the glaze before serving.
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Pumpkin Honey Bun Cake
Equipment
Ingredients
For Pumpkin Cake
- 1 box Yellow Cake Mix
- 1 cup pumpkin puree
- ½ cup oil vegetable or canola work best
- ½ cup sour cream or plain yogurt
- 4 Eggs
- 3 teaspoons pumpkin pie spice
For Brown Sugar Walnut Filling
- 1 cup chopped walnuts
- ¾ cup brown sugar packed
For the Glaze
- 2 cups Powdered Sugar
- 5 Tablespoons Whole Milk
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with nonstick cooking spray.
- In a large mixing bowl, combine the yellow cake mix, pumpkin puree, oil, sour cream or yogurt, eggs, and pumpkin pie spice. Mix with a hand mixer or stand mixer for 1–2 minutes, until well combined.
- Spread half of the pumpkin batter evenly in the prepared baking dish. Sprinkle the chopped walnuts and packed brown sugar evenly over the batter. Carefully spread the remaining batter on top to cover the filling.
- Bake for 35–40 minutes, or until a toothpick inserted into the cake portion near the center comes out without wet batter. Remove from the oven and let cool for about 20 minutes before adding the glaze.
- While the cake cools, whisk the powdered sugar and milk together in a small bowl until smooth and pourable.
- Drizzle the glaze evenly over the cooled cake. Let it set slightly, then cut into 15 slices and serve. Add a sprinkle of extra chopped walnuts if you like.
Notes
- Use plain pumpkin puree, not pumpkin pie filling, which already contains sugar and spices.
- Plain yogurt can replace sour cream. Greek yogurt may give the cake a slightly denser texture.
- Spread the brown sugar and walnut filling evenly so each slice has some.
- Let the cake cool before glazing. If it’s too hot, the glaze will melt into the cake.
- Despite its name, honey bun cake doesn’t require honey. It’s named after the sweet pastry that inspires its cinnamon-sugar filling and glaze.
This looks delicious! I love anything pumpkin!