This pumpkin honey bun cake recipe is not only sweet and delicious, but also super moist. It may be hard to share this delicious fall treat!
There’s something so satisfying about a honey bun. Warm, gooey, and covered in as sweet glaze, they’re like a hug in your mouth.
This pumpkin honey bun cake is based off of that classic flavour combination, but ups the ante by adding rich pumpkin puree and pumpkin spice to the mix with a layer of pecans inside. The results are heavenly – a cake that’s soft and moist with all the comforting flavours of autumn.
It’s perfect for autumn gatherings or any time you’re in the mood for something sweet and comforting. Best of all, it’s easy to make! So gather your ingredients and get started on this yummy treat. You won’t regret it.
Why you will Love this Pumpkin Honey Bun Cake!
- Quick and easy to make
- Incredibly tender and moist
- Fantastic pumpkin-y flavour
- Delicious fall breakfast or dessert
- Just a hint of warming spices
- Loaded with pecans
- Topped with a sweet glaze
- Tastes great warm or cooled off
- Freezes wonderfully!
Tips for Making the BEST Cakes
This easy pumpkin cake recipe results in a delicious cake with a tender crumb, but you should be aware of some cake baking basics.
- Make sure NOT to over-mix the batter if you want a light, fluffy cake.
- For best results, use ingredients that are at room temperature.
- Do NOT open the oven door while baking until it is time to test it.
- The cake is done when a toothpick inserted into it comes out clean.
- Use real pumpkin, and not pumpkin pie filling.
How to Store Pumpkin Honey Bun Cake
The cake itself can be covered and stored for up to 4 days at room temperature. Storing in the fridge won’t really extend the shelf life, and can actually dry the cake out unless placed in an airtight container.
You can also freeze portions or the whole cake for up to 2 months then allow it to defrost and come back to room temperature overnight when ready to enjoy. If you want to freeze, the best method is to tightly wrap the cake or portions in plastic wrap, then the whole thing over again with aluminum foil.
About the Ingredients for Pumpkin Honey Bun Cake
Yellow cake mix: Golden or white cake mix will also work.
Oil – Canola oil or vegetable oil is best but you can use any neutral flavoured oil.
Eggs – Bring to room temperature before baking with eggs if possible. They mix better and the batter will rise better.
Sour cream – Don’t use light sour cream. Bring it to room temperature before starting.
Pumpkin puree – Make sure to use pure pumpkin puree and not pumpkin pie filling. Pumpkin puree should have only pumpkin in the ingredients.
Spices – You can use pumpkin pie spice, or make your own combination with the classic warming spices – cinnamon, nutmeg, ginger, cloves, and allspice.
Brown sugar – Adds just the right amount of sweetness and depth to the cake.
Pecans – You can also use walnuts instead if you prefer.
Looking for More Pumpkin Recipes?
Check out more of my favourite pumpkin recipes!
Looking for a delicious Fall dessert? This easy pecan pumpkin coffee cake will fit the bill with its moist, tender texture and hint of spice.
This sweet and creamy pumpkin pie smoothie tastes just like pumpkin pie filling. It’s perfect for a healthy and filling breakfast or dessert!
This Pumpkin Pudding recipe is an easy and delicious pumpkin dessert perfect for autumn evenings and even after thanksgiving dinner instead of the usual pumpkin pie.
How to Make Pumpkin Honey Bun Cake
Yields: 12 Servings | Prep time: 20 Minutes | Cook time: 40 Minutes
1 box (15.25 oz) yellow cake mix
½ Cup canola oil
4 large eggs, room temperature
½ Cup sour cream
¾ Cup pumpkin puree
2 ½ teaspoons pumpkin pie spice
¾ Cup light brown sugar, packed
½ Cup pecans, chopped
For the Glaze:
1 Cup powdered sugar
2 Tablespoons whole milk
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Grease a 13 x 9 inch baking dish, and set aside.
Combine the light brown sugar and chopped pecans in a small bowl. Set aside.
In a large mixing bowl, add the cake mix, oil, eggs, sour cream, pumpkin puree, and pumpkin pie spice.
Beat with an electric mixer on medium speed for 2 minutes until the mixture is just combined.
Scoop two cups of the cake batter into the bottom of the prepared baking dish.
Sprinkle the brown sugar/pecan mixture over the cake batter, then pour in the remaining cake batter.
Use an offset spatula to even the top of the cake. Spread it to all four corners and sides of the baking dish.
Bake at 350 degrees Fahrenheit for 35-40 minutes. Test by inserting a toothpick in the centre of the cake to make sure the cake is completely baked.
Remove from the oven and place on a cooling rack to cool.
To make the glaze, add the powdered sugar, milk, and vanilla in a medium bowl. Use a whisk to combine.
Pour the glaze over the cake while it is still warm, and use a rubber spatula to spread the glaze over the entire cake.
Set aside the glazed cake to cool completely.
Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.