Indulge in the flavors of fall with this delicious pumpkin honey bun cake recipe. Perfect for any autumn occasion!
This page contains affiliate links. If you choose to purchase after clicking a link, I may receive a commission at no extra cost to you. For more information please read my full affiliate disclosure.
Indulge in the flavors of autumn with this delectable recipe for pumpkin honey bun cake. It’s the perfect sweet treat to satisfy your cravings. With its warm spices and rich pumpkin flavor, this cake is the perfect treat for any autumn occasion. So why not whip up a batch today and indulge in the delicious flavors of Fall?
Too busy to make this right now? Pin for later to your favorite Pinterest Board!
Pumpkin Honey Bun Cake was first made popular by Betty Crocker. It’s a delicious classic Fall recipe that’s rich and full of the pumpkin spice flavor everyone loves. With a light glaze topping, this cake is perfect for all your Fall gatherings and celebrations.
Pumpkin Honey Bun Cake Ingredients
This Fall flavored is made with mostly pantry friendly ingredients making it the perfect go to dessert.
Yellow Cake Mix Box – We’ll start with a box of yellow cake mix to keep things simple!
Pumpkin Puree – Make sure you get Pumpkin Puree and not pumpkin pie filling!
Chopped Walnuts – These add a nice crunch and texture to the cake and are a staple in Fall cooking!
Brown Sugar – Brown sugar pairs so well with pumpkin and I prefer it over white sugar when cooking my Fall dishes.
Oil – I recommend vegetable or canola oil for the best results.
Sour Cream or Plain Yogurt – This will add moisture to the cake. If you use yogurt, you can use either regular plain yogurt or plain greek yogurt. However, greek yogurt will make the cake slightly denser.
Pumpkin Pie Spice – You can either purchase pumpkin pie spice at your local grocery store or use my homemade pumpkin pie spice!
Powdered Sugar and Milk – These two simple ingredients will be used to make the light glaze that tops the pumpkin honey bun cake.
How to Make Pumpkin Honey Bun Cake
This recipe is fairly simple to whip up anytime you’re craving a pumpkin flavored treat!
Start by preheating your oven to 350° F and spraying a 9×13 baking dish with non-stick cooking spray. Set aside.
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.
Alternatively, you can use a standing mixer to mix your cake batter, which is what I usually do.
Pour half of the mixture into your prepared cake pan and sprinkle with the chopped walnuts followed by the brown sugar. Try to keep the layer of walnuts and brown sugar even.
Pour the rest of the batter over the top of the walnuts and brown sugar layer.
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!
Meanwhile, in a small mixing bowl stir together the powdered sugar and milk for the glaze.
Once the cake is cool enough to not melt the glaze, drizzle the entire top of the cake with the glaze.
Slice and enjoy! If desired you can top each piece with a sprinkle of extra chopped walnuts for garnish.
While this is a classic recipe for Pumpkin Honey Bun Cake, don’t be afraid to change things up a bit.
Add a drizzle of caramel to the top of your cake either in addition to the glaze or in place of the glaze itself.
Try some mini chocolate chips in the batter.
Want to sweeten the cake even more, double the recipe for the glaze and create a truly decadent dessert! Quick warning this may make the cake too sweet for some!
Storing Pumpkin Honey Bun Cake
If you happen to have any leftover cake, you can store it at room temperature in an airtight container for up to 3 days or in the fridge for up to 6 days. You can also make this cake ahead of time and bring it to your Fall potluck events as well!
You an freeze honey bun cake but it is best to freeze without the glaze. Just defrost and glaze when you’re ready to serve.
- 1 Box Yellow Cake Mix
- 1 cup pumpkin puree
- 1 cup chopped walnuts
- 3/4 cup brown sugar, packed
- 1/2 cup oil (vegetable or canola work best)
- 1/2 cup sour cream or plain yogurt
- 4 Eggs
- 3 teaspoons pumpkin pie spice
- 2 cups Powdered Sugar
- 5 Tablespoons Whole Milk
- Preheat the oven to 350° F and spray a 9x13 baking dish with non-stick cooking spray.
- In the bowl or a standing mixer, combine the eggs, cake mix, pumpkin purée, oil, sour cream or yogurt and pumpkin pie spice. Mix for 1 to 2 minutes or until well combined.
- Pour half of the cake batter into the prepared baking dish.
- Sprinkle the top of the batter with the chopped walnuts followed by the brown sugar. Be sure to keep the layer even.
- Pour the rest of the batter over the top of the walnut and brown sugar layer.
- Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let cool for about 20 minutes.
- While the cake cools, stir together the powdered sugar and milk in a small mixing bowl to make the glaze.
- Once the cake is cool enoug that the glaze won't melt and disappear, drizzle the top of the cake with the glaze.
- Slice and enjoy!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 392Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 55mgSodium: 290mgCarbohydrates: 56gFiber: 1gSugar: 40gProtein: 5g
Chaos and Wine occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This Nutrition Disclaimer notifies that under no circumstances will Chaos & Wine or its owners be responsible for any loss, damage, or adverse reactions resulting from your reliance on nutritional information given by this site. By using Chaos & Wine and its content, you agree to these terms.
Pumpkin honey bun cake is a delicious and easy-to-make dessert that is perfect for any Fall occasion. This cake is sure to be a hit with everyone from kids to adults!