Pumpkin Honey Bun Cake with Pumpkin Puree and Cinnamon Swirl

Pumpkin Honey Bun Cake

Introduction
This Pumpkin Honey Bun Cake tastes like a cozy fall cinnamon roll in cake form. It starts with a simple yellow cake mix and bakes up ultra moist with a pumpkin swirl and sweet glaze on top.

Prep Time
8 minutes

Cook Time
30 minutes

Total Time
38 minutes

Ingredients

Cake batter
Yellow cake mix, 1 box (about 15.25 ounces)
Vegetable oil, 2/3 cup
Large eggs, 4
Pure pumpkin puree (not pumpkin pie filling), 1 cup

Cinnamon pumpkin swirl
Light brown sugar, packed, 1 cup
Pumpkin pie spice or ground cinnamon, 1 tablespoon

Glaze
Powdered sugar, 2 cups
Milk, 4–6 tablespoons (use less for a thicker glaze, more for a thinner glaze)
Vanilla extract, 1 teaspoon

Step-by-Step Instructions

Step 1 – Prep the pan
Preheat the oven to 350°F. Lightly spray a 9 x 13-inch baking dish with cooking spray and set aside.

Step 2 – Make the pumpkin cake batter
In a large bowl, combine the yellow cake mix, vegetable oil, eggs, and pumpkin puree. Beat with a hand mixer or whisk until the batter is smooth and well combined, about 2 minutes. Do not overmix.

Step 3 – Mix the cinnamon swirl
In a small bowl, stir together the brown sugar and pumpkin pie spice until evenly blended. Break up any sugar lumps with a fork.

Step 4 – Layer the batter and cinnamon sugar
Spread half of the pumpkin cake batter into the prepared baking dish in an even layer. Sprinkle the brown sugar–pumpkin spice mixture evenly over the batter. Carefully spoon and spread the remaining batter over the sugar layer, covering it as evenly as possible.

Step 5 – Bake the cake
Bake for 25–30 minutes, or until the top is set and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Step 6 – Poke holes for extra moisture
While the cake is still warm, use a fork to gently poke holes all over the surface. This helps the glaze soak into the cake and makes it extra moist. You can skip this step if you prefer a smooth top.

Step 7 – Make the vanilla glaze
In a medium bowl, whisk together the powdered sugar, 4 tablespoons of milk, and vanilla extract until smooth. If the glaze is too thick, whisk in additional milk a teaspoon at a time. For a thicker icing-style topping, use less milk.

Step 8 – Glaze and cool
Pour the glaze evenly over the warm cake, letting it drip into the fork holes and down the sides. Allow the cake to cool to room temperature so the glaze can set. Slice into squares and serve warm or at room temperature.

Pro Tips
Use pure pumpkin puree only; pumpkin pie filling already has sugar and spices added and will throw off the texture.
For extra flavor and crunch, stir in up to 1 cup chopped pecans or walnuts to the batter or sprinkle them on top before baking.
Store leftovers tightly covered at room temperature for up to 3 days, or refrigerate for up to 1 week. The cake also freezes well for up to 3 months when wrapped tightly.

Nutrition Info (Estimated)

Serving Size: 1 slice
Calories: 420
Protein: 4 g
Carbs: 70 g
Fat: 15 g
Fiber: 1 g
Sugar: 54 g

Disclaimer
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.