Go Back

Pumpkin Honey Bun Cake

Pumpkin honey bun cake is a moist pumpkin spice cake baked in a 9x13 pan with a cinnamon-brown sugar swirl running through every slice, then finished with a thick vanilla glaze drizzle. Expect golden, tender crumb with a visible cinnamon ribbon and sweet glaze stripes on top.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 box (15.25 oz) yellow or spice cake mix
  • 4 eggs
  • 1 cup sour cream
  • 2 cup vegetable oil
  • 0.5 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
For cinnamon swirl
  • 1 cup brown sugar, packed
  • 2 tbsp cinnamon
  • 1 tsp pumpkin pie spice
For vanilla glaze
  • 2 cup powdered sugar
  • 4 tbsp milk
  • 1 tsp vanilla
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 350F, then grease a 9x13 baking dish so the cake releases cleanly.
  2. Beat the cake mix, eggs, sour cream, vegetable oil, pumpkin puree, pumpkin pie spice, and cinnamon until smooth.
  3. Pour half the batter into the dish.
  4. Mix the cinnamon swirl ingredients, then sprinkle half over the batter to create a cinnamon-brown sugar layer.
  5. Pour the remaining batter over the swirl.
  6. Mix and add the remaining cinnamon swirl, then swirl with a knife to make ribbons throughout the batter.
  7. Bake for 38-45 minutes, until a toothpick comes out clean.
Glaze and serve
  1. Whisk the vanilla glaze ingredients until smooth.
  2. Pour the glaze over the hot cake while it is still in the pan so it soaks slightly.
  3. Serve warm or at room temperature.

Notes

For the tightest swirl, distribute the cinnamon swirl evenly before baking and swirl gently with the knife—over-swirl can muddle the ribbons. Store leftovers covered in the refrigerator for up to 4 days; warm individual slices briefly to re-soften. Freeze baked cake (glazed) for up to 2 months, thaw in the fridge overnight, then warm. For a lower-sugar option, use a powdered sugar blend sweetened with a sugar substitute for the glaze and keep the cinnamon swirl as written if desired.