Name: Pumpkin Honey Bun Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: For the Cake Batter:; 1 box super moist yellow cake mix; ½ cup vegetable oil; 4 eggs; ½ cup sour cream; ¾ cup canned pumpkin (not pumpkin pie mix); 2 ½ teaspoons pumpkin pie spice; ¾ cup brown sugar; ½ cup chopped walnuts; For the Glaze:; 1 cup powdered sugar; 2 tablespoons milk; 1 teaspoon vanilla extract

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This Pumpkin Honey Bun Cake is a decadent, moist cake packed with the flavors of fall. A gooey brown sugar and walnut filling sits in the center of a soft pumpkin cake, all topped with a sweet, simple glaze. Perfect for breakfast, brunch, or dessert, this cake brings comfort and warmth to any table with its irresistible pumpkin and spice combination.

Pumpkin Honey Bun Cake

Why You’ll Love This Recipe

If you’re a fan of pumpkin-flavored treats, this Pumpkin Honey Bun Cake will become an instant favorite. It combines the rich, spiced flavor of pumpkin with a gooey cinnamon-brown sugar filling, and a delightful glaze to top it off. The use of a cake mix makes it incredibly easy to prepare, while the walnuts add a delightful crunch and nutty flavor. This cake is perfect for any fall gathering or as a comforting treat to enjoy with your morning coffee. The best part? It’s simple to make but looks and tastes like it came from a bakery!

Ingredients

For the Cake Batter:

1 box super moist yellow cake mix
½ cup vegetable oil
4 eggs
½ cup sour cream
¾ cup canned pumpkin (not pumpkin pie mix)
2 ½ teaspoons pumpkin pie spice
¾ cup brown sugar
½ cup chopped walnuts

For the Glaze:

1 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Heat the oven to 350°F (175°C) and grease the bottom and sides of a 13×9-inch baking pan.
Prepare the Cake Batter: In a large bowl, combine the cake mix, vegetable oil, eggs, sour cream, pumpkin, and pumpkin pie spice. Beat with an electric mixer on medium speed for about 2 minutes, until the ingredients are just incorporated.
Layer the Cake: Measure out 2 cups of batter and spread it evenly over the bottom of the prepared baking pan.
Prepare the Filling: In a small bowl, combine the brown sugar and chopped walnuts. Toss to combine, then sprinkle the walnut-brown sugar mixture evenly over the cake batter in the pan.
Add the Remaining Batter: Spoon the remaining cake batter evenly over the filling. Using a spatula, carefully spread the batter over the walnut mixture to cover it completely.
Bake the Cake: Place the cake in the oven and bake for about 35–40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool on a cooling rack.
Make the Glaze: In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Glaze the Cake: Once the cake has cooled slightly, pour the glaze over the top, using a spatula to spread it evenly across the entire cake. Allow the cake to cool completely before serving.

Servings and Timing

This recipe yields 12 servings. The prep time is about 20 minutes, and the cook time is around 35–40 minutes. With a total time of 1 hour, you’ll have a perfect fall treat ready in no time.

Variations

Add More Spice: If you prefer a spicier cake, increase the pumpkin pie spice to 3 teaspoons or add a pinch of ground ginger or cloves for an extra kick.
Substitute Nuts: If you’re not a fan of walnuts, you can easily swap them out for pecans, almonds, or even a mixture of your favorite nuts.
Make it Gluten-Free: Use a gluten-free yellow cake mix to make this recipe gluten-free, and it will still be just as delicious!
Pumpkin Pie Filling: For a richer pumpkin flavor, use ¾ cup of pumpkin pie filling instead of canned pumpkin and reduce or omit the pumpkin pie spice.

Storage/Reheating

Store any leftover Pumpkin Honey Bun Cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, refrigerate it for up to 5 days. You can reheat individual slices in the microwave for about 20–30 seconds for a warm, comforting treat.

FAQs

Can I use homemade pumpkin puree instead of canned pumpkin?

Yes, homemade pumpkin puree works perfectly in this recipe. Just be sure to drain any excess moisture before using it.

Can I freeze this cake?

Yes! To freeze the cake, allow it to cool completely, then wrap it tightly in plastic wrap and store it in an airtight container. It will stay fresh for up to 3 months. Thaw overnight in the refrigerator before serving.

What should I do if the cake is not fully cooked after 40 minutes?

If the cake isn’t fully cooked after 40 minutes, simply continue baking for another 5–10 minutes, checking for doneness with a toothpick. It should come out clean when the cake is fully baked.

Can I make this cake without the glaze?

Yes, the cake is delicious on its own without the glaze. However, the glaze adds a nice sweet finishing touch. You can also serve it with a dollop of whipped cream or ice cream if you prefer.

How can I make the cake more moist?

Adding sour cream to the batter already helps keep the cake moist. However, you can also add a small amount of applesauce or extra pumpkin puree to further enhance the moisture.

Can I make this cake ahead of time?

Yes, this cake can be made a day ahead. Store it in an airtight container and add the glaze just before serving to keep it fresh.

Can I use a different size baking pan?

If you use a different-sized pan, you may need to adjust the baking time. For a smaller pan, the cake will likely need a little more time, and for a larger pan, it will bake more quickly.

How can I make the walnut filling more pronounced?

For a stronger walnut flavor, toast the walnuts lightly in a skillet before adding them to the filling. This brings out the nuts’ natural oils and enhances their flavor.

Can I make this cake without sour cream?

If you don’t have sour cream, you can substitute it with Greek yogurt for a similar texture and tangy flavor.

How do I prevent the cake from sticking to the pan?

Be sure to grease the bottom and sides of the baking pan well, or use parchment paper to line the pan for easy removal.

Conclusion

This Pumpkin Honey Bun Cake is the perfect treat for fall, combining the comfort of pumpkin spice and the richness of brown sugar and walnuts. It’s easy to make, moist, and full of flavor, making it an ideal dessert for any occasion. Whether you enjoy it as a breakfast cake, an afternoon snack, or a sweet ending to dinner, this cake is sure to become a fall favorite in your home!

Pumpkin Honey Bun Cake

Why You’ll Love This Recipe