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Do you enjoy honey buns? If so, you are going to love this pumpkin honey bun cake recipe. They have that wonderfully flaky sweet roll mixed with pumpkin filling with a sweet glaze on top of the cake.
So needless to say, this is a delicious cake recipe you don’t want to miss out on.
These will have flavors similar to a cinnamon roll cake, but with that lovely pumpkin spice that everyone goes crazy for in the Fall.
Ingredients for Pumpkin Honey Bun Cake:
- Cake mix: use your favorite brand box of yellow cake mix
- Oil: use either vegetable oil or canola oil
- Eggs: use large eggs at room temperature
- Cream: use sour cream to create a moist dough
- Extract: use the vanilla extract you have on hand
- Pumpkin: get a can of pure pumpkin puree
- Seasoning: make sure to have pumpkin pie spice
- Sugar: brown sugar will give you the best rich flavor
Glaze:
- Sugar: powdered sugar will give you the best texture for the vanilla glaze
- Milk: you can use whichever milk you have on hand, or heavy whipping creamy will work too
- Extract: vanilla extract
How to make Pumpkin Honey Bun Cake:
Preheat oven to 350 degrees.
Spray a 9×13 baking dish with nonstick cooking spray.
To a large bowl add in the boxed cake mix, oil, eggs, sour cream, vanilla, pumpkin, and pumpkin pie spice stir until well combined.
Pour half of the cake mixture into the baking dish. Spread it out.
Sprinkle the brown sugar over the cake batter then pour the remaining cake batter over the brown sugar mixture.
Bake for 30-40 minutes or until the center has set and a toothpick comes out clean from the center of the cake.
Prepare the glaze:
To a medium sized bowl add in the powdered sugar, milk, and vanilla extract and whisk until smooth.
Once the cake has been out of the oven for 10 minutes drizzle the glaze over the top of the warm cake. Let the cake cool then serve.
How to store these pumpkin cheesecake brownies:
Since these amazing pumpkin brownies do have the cream cheese mixture, it is best to store these easy brownies in an airtight container in the fridge for up to 5-7 days.
Tips and tricks for making this pumpkin recipe:
Kind of pumpkin to use:
Use canned pumpkin to make these honey bun cakes. The pumpkin pie filling will have to many added ingredients for this recipe.
How to make this powdered sugar glaze a bit different:
A fun way to add even more flavor to the glaze is to pour a bit of maple syrup into the glaze and you will have the best flavors all mixed together.
Bump up the flavor:
I know we all love all things pumpkin, but you can also add a chopped brown sugar and pecan mixture to the top of this sweet cake for an added crunch.
More dessert recipes:
Pumpkin Honey Bun Cake
Ingredients
- 13 oz box yellow cake mix
- ½ cup vegetable oil
- 4 eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- 1 cup canned pumpkin purée
- 2 tsp pumpkin pie spice
- ½ cup brown sugar
Glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Spray a 9×13 baking dish with non stick spray.
- To a large bowl add in the cake mix, oil, eggs, sour cream, vanilla, pumpkin, and pumpkin pie spice stir until well combined.
- Pour half of the cake mixture into the baking dish. Spread it out.
- Sprinkle the brown sugar over the cake batter then pour the remaining cake batter over the brown sugar.
- Bake for 30-40 minutes or until the center has set.
Prepare the glaze:
- To a medium sized bowl add in the powdered sugar, milk, and vanilla extract whisk until smooth.
- Once the cake has been out of the oven for 10 minutes drizzle the glaze over the top. Let the cake cool then serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Quick links for making dinner easy:
- Family meal plans
- Tools for the kitchen and more
- The best cookbook for family dinner recipes
- FREE budget meal plan
- Cooking videos to watch
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