Pumpkin Honey Bun Cake is my go to move when I want something cozy in the house but I do not want to babysit a complicated dessert. You know those days when you are craving fall flavors, but you also need a recipe that behaves and actually turns out right? This is that cake. It tastes like a sweet bakery treat, it makes your kitchen smell amazing, and it is simple enough for a random weekday. If you have a can of pumpkin and a box of cake mix, you are already halfway there. Let me show you how I make it and the little tricks that keep it tender and swirly every time. 
A FALL HONEY BUN INSPIRED CAKE
This whole idea comes from honey bun cake, the one with the soft crumb and the cinnamon ribbon that feels like a pastry pretending to be a cake. When you add pumpkin, it turns into the ultimate fall comfort bake, still sweet and cinnamony, but with that warm pumpkin spice vibe that makes you want to put on fluffy socks.
I like this one because it hits that perfect middle ground. It is not fussy, but it still feels special. The swirl makes it pretty without any decorating skills, and the glaze on top gives it that sticky bakery finish.
Here is what Pumpkin Honey Bun Cake tastes like in plain words: moist pumpkin cake, a brown sugar cinnamon layer that melts into the middle, and a simple vanilla glaze that soaks in just a little. The next day, it is somehow even better. I have cut a slice while making coffee and called it breakfast. No regrets.
One more thing, if you are in a baking mood and want another easy cake that feels like a shortcut miracle, I have also made this one and loved it: 3 ingredient Greek yogurt cake. Totally different vibe, but the same easy energy.
I made this for a small family get together and everyone thought it was from a bakery. The cinnamon swirl was the favorite part, and the glaze disappeared fast. I am saving this recipe for every fall weekend.
HOW TO MAKE PUMPKIN HONEY BUN CAKE
Okay, let us bake. I am going to keep this simple and very doable. This is the kind of recipe you can pull off even if your day is chaotic, because the steps are straightforward and forgiving.
What you will need
- Yellow cake mix (one standard box)
- Pumpkin puree (not pumpkin pie filling)
- Eggs
- Oil (vegetable or canola)
- Water
- Brown sugar
- Cinnamon
- Optional: pumpkin pie spice, a pinch of salt, chopped pecans
- For the glaze: powdered sugar, milk, vanilla extract
Step by step directions
1) Preheat your oven to 350 F. Grease a 9 by 13 pan. I also like a light dusting of flour, but it is optional if your pan is nonstick.
2) In a big bowl, mix the cake mix, pumpkin puree, eggs, oil, and water. Stir until you do not see dry pockets. Do not overmix, just get it smooth.
3) In a smaller bowl, mix brown sugar and cinnamon. This is your swirl magic. If you want it extra cozy, add a little pumpkin pie spice too.
4) Pour about half of the batter into the pan. Sprinkle the cinnamon sugar mixture evenly over it. Then gently pour the rest of the batter on top. I use a spoon and drop little puddles all over, then lightly spread it. You do not need perfection here.
5) Bake for about 35 to 45 minutes. Every oven is different, so start checking around 35. A toothpick should come out clean or with just a few moist crumbs.
6) While the cake cools a bit, whisk the glaze. I do about 1 to 1 and a half cups powdered sugar with a few spoonfuls of milk and a splash of vanilla. You want it pourable but not watery.
7) Pour the glaze over the warm cake. Not piping hot, but warm. That is when it sinks in just enough and tastes like a real honey bun situation.
Little tip from my kitchen: if you want those neat slices, let it cool longer. If you want maximum gooey joy, cut it sooner. Both are correct choices.
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Also, if you are making this for a brunch table and want to debate breakfast treats in general, I have gone down that rabbit hole too. This read is fun and practical: are pancakes good for breakfast.
Similar Posts
If you are the type who bakes seasonally, you will probably want a few more ideas lined up. I love having a short list of easy crowd pleasers, because when a craving hits, I do not want to scroll forever.
If you want something playful and cute for spring parties, this one is a fun switch up from the cozy fall vibe: Easter bunny poke cake. It is bright, sweet, and honestly a mood booster.
For fall, you can also use this same Pumpkin Honey Bun Cake idea as a base and tweak it. Add chopped pecans in the swirl layer, or a tiny drizzle of maple in the glaze. If you are feeling bold, a handful of mini chocolate chips in the batter is not traditional, but it is very good.
Popular Right Now
Right now, people are really into recipes that feel like they came from a bakery but still use pantry shortcuts. I totally get it. Life is busy, and baking should be calming, not stressful.
Here are a few reasons this kind of cake is popular in my house:
It is reliable. It bakes up soft and stays moist for days.
It feeds a group. A 9 by 13 pan is party friendly.
It travels well. The glaze sets and you can cover it without ruining anything.
It fits the season. Pumpkin plus cinnamon just feels right when the weather shifts.
I have made Pumpkin Honey Bun Cake for potlucks, neighbor drop offs, and lazy Sundays. It always gets that same reaction where people take a bite, pause, then go back for a bigger bite.
Make this delicious cake as a breakfast, snack or dessert cake and watch the smiles appear!
This is the part I love most. This cake is flexible. Call it whatever you want. I have served it warm after dinner with coffee, and I have also put it on the counter in the morning like a little treat. Either way, it disappears.
Serving ideas that actually work
- Warm slice with coffee or tea for a cozy breakfast cake moment
- Room temp slice packed in a lunchbox, it stays soft
- Dessert style with a scoop of vanilla ice cream
- Extra treat: drizzle a little more glaze right before serving
Storage tips
Cover the pan tightly or move slices to an airtight container. It keeps well at room temperature for about 2 days, or in the fridge for around 5 days. I usually keep it on the counter if my kitchen is not too warm, because it stays softer that way.
Make ahead and freezing
You can bake it a day ahead, glaze it, and it will still taste great. For freezing, I like to freeze individual slices. Wrap them well, then thaw on the counter. If you want that fresh baked feel, warm a slice for a few seconds in the microwave.
Common Questions
Can I use pumpkin pie filling instead of pumpkin puree?
I do not recommend it. Pumpkin pie filling has added sugar and spices and it can throw off the texture. Stick with plain pumpkin puree.
How do I know when it is done baking?
Check the center with a toothpick. You want it to come out clean or with a few moist crumbs. If it is wet batter, give it more time.
Can I make Pumpkin Honey Bun Cake with spice cake mix?
Yes, and it is delicious. It will be a bit richer in spice flavor, so you might use slightly less cinnamon in the swirl if you want balance.
What if my glaze looks too thick?
Add milk one teaspoon at a time and whisk. It should pour easily but still look opaque.
Do I need nuts?
Nope. Pecans are optional. I make it both ways, and the nut free version is still amazing.
A cozy bake you will want to repeat
If you have been craving something warm and sweet, Pumpkin Honey Bun Cake is the kind of recipe that makes today feel a little more comforting. You get that cinnamon swirl payoff without complicated steps, and it works for breakfast or dessert without trying too hard. If you want to compare versions, these are both worth a look: Pumpkin Honey Bun Cake – Bunny’s Warm Oven and Pumpkin Honey Bun Cake – The Country Cook. Bake it once and you will see why it becomes a seasonal habit fast. If you try it, I hope your kitchen smells like cinnamon heaven and you catch someone sneaking a second slice. 
Pumpkin Honey Bun Cake
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A cozy fall-inspired cake that combines moist pumpkin cake with a cinnamon swirl and a simple vanilla glaze, perfect for breakfast, dessert, or a snack.
Ingredients
- 1 standard box yellow cake mix
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 eggs
- 1/2 cup vegetable or canola oil
- 1/2 cup water
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
- Optional: 1 teaspoon pumpkin pie spice, pinch of salt, chopped pecans
- For the glaze: 1 to 1.5 cups powdered sugar, few spoonfuls of milk, splash of vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch pan.
- In a large bowl, mix the cake mix, pumpkin puree, eggs, oil, and water until smooth, being careful not to overmix.
- In a smaller bowl, combine the brown sugar and cinnamon.
- Pour half the batter into the pan and sprinkle the cinnamon sugar mixture on top, followed by the remaining batter.
- Bake for 35-45 minutes, checking for doneness with a toothpick.
- While cooling, whisk together the glaze ingredients until pourable.
- Pour the glaze over the warm cake.
Notes
For neat slices, let the cake cool longer. For maximum gooeyness, cut sooner.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg