Easy Pumpkin Honey Bun Cake
A super moist fall dessert made with boxed cake mix, pumpkin puree, a gooey cinnamon–brown sugar swirl, and a sweet vanilla glaze. Easy to make, rich in spice flavor, and perfect for holidays, potlucks, or cozy autumn evenings.
Equipment
- 9×13 inch baking pan
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
- knife or skewer
Ingredients
- 1 box yellow or spice cake mix (15.25 oz)
- 15 oz pumpkin puree (100% pure, not pie filling)
- 1/3 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 2 tbsp ground cinnamon
- 1/2 cup chopped pecans or walnuts (optional)
- 2 cups powdered sugar, sifted
- 4 tbsp milk or heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan. In a large bowl, combine cake mix, pumpkin puree, oil, eggs, and vanilla. Beat on medium speed for 2 minutes until smooth.
- Pour about two-thirds of the pumpkin batter into the prepared pan and spread into an even layer.
- In a medium bowl, whisk together melted butter, brown sugar, cinnamon, and nuts (if using).
- Drizzle the swirl mixture over the batter. Use a knife or skewer to gently swirl it into the cake layer.
- Spoon the remaining one-third of the cake batter over the swirl. It will spread as it bakes.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Cool for at least 15 minutes.
- Whisk powdered sugar, milk, and vanilla until smooth. Glaze should be thick but pourable.
- Pour glaze over the warm cake. Let set 10–15 minutes before slicing and serving.
Notes
For extra flavor, use a spice cake mix instead of yellow cake. Add chopped nuts to the swirl for crunch, or swap the vanilla glaze for cream cheese frosting. Do not overbake—remove when a toothpick shows moist crumbs.