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Pumpkin Honey Bun Cake

Pumpkin Honey Bun Cake is very soft and extremely moist. A sweet and crunchy pecan layer sits in the center of the cake making this reminiscent of a honey bun.

Smooth pumpkin is added to enhance the softness and create a more classic fall flavor. A classic powdered sugar glaze is added to complete the feeling of having a honey bun.

Pumpkin Honey Bun Cake

Pumpkin Honey Bun Cake Ingredients

To make this pumpkin cake recipe, you will need the following ingredients (see the recipe card below for exact amounts):

  • Box white cake mix
  • cinnamon
  • nutmeg
  • cloves
  • ginger
  • brown sugar
  • vegetable oil
  • sour cream
  • eggs
  • canned pumpkin (not pumpkin pie filling)
  • toasted pecans
  • powdered sugar
  • milk
  • vanilla extract

Honey Bun Cake Ingredients

How to Make a Pumpkin Honey Bun Cake

  1. Preheat the oven to 350 F. Spray a 9×13 baking pan and set aside.
  2. In a large mixing bowl, combine cake mix, cinnamon, nutmeg, cloves, and ginger. Whisk in the brown sugar, vegetable oil, sour cream, and eggs. Add in the canned pumpkin and stir to bring together.
  3. To make the filling, combine the brown sugar, toasted pecans, and cinnamon in a small bowl.
  4. Spread half of the cake mixture into the bottom of the prepared baking pan. sprinkle the brown sugar pecan filling over the entire surface of the cake batter. Spread the remaining cake batter on to the top of the filling. Place the cake into the oven to bake for 40 to 45 minutes or until a toothpick inserted comes out clean or with moist crumbs. Once the cake has baked, remove from the oven and place onto a cooling rack to cool.
  5. As soon as the cake comes out of the oven, make the glaze by combining all of the ingredients in a small bowl and whisk until smooth. Let the cake cool for 5 to 10 minutes before glazing the cake. Pour the glaze on to the top of the cake and spread to all of the edges. Allow the cake to cool for several more minutes before slicing and serving.

HoneyBun Cake with Pecans

Recipe Tips

As with any other cake, over stirring will cause it to be crumbly or rubbery in the end so only mix it until the flour mixture is incorporated.

The brown sugar pecan mixture is a distinctive layer in the center of the cake. However, if you wanted to, you could gently swirl the mixtures together using a butter knife or rubber spatula. Just be sure that you do not over mix as the mixtures will become homogeneous and there will be no distinction.

Storage Instructions

Cake may be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 6 days.

Pumpkin Cake Recipe

Substitutions

Sour cream – You can use yogurt in place of the sour cream.
Pecans – You can use walnuts in place of the pecans or you can totally omit the pecans if you do not care for them.
Milk – When making your glaze, if you do not have milk you can use heavy cream or half & half or even water.

What if My Glaze is Too Thin/Thick?

If, when you make your glaze, you find that it is too thin and soupy simply add in a little more powdered sugar. If you find that your glaze is too thick, simply add in a little more milk a teaspoon at a time so as not to make it too runny.

Pumpkin Honey Bun Cake

Pumpkin Honey Bun Cake

Yield: 1 cake
Prep Time: 8 minutes
Cook Time: 45 minutes
Total Time: 53 minutes

Pumpkin Honey Bun Cake is very soft and extremely moist. A sweet and crunchy pecan layer sits in the center of the cake making this reminiscent of a honey bun.

Ingredients

For the Cake:

  • 1 Box white cake mix
  • 1 ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ¼ teaspoon ginger
  • ¾ cup brown sugar
  • ⅓ cup vegetable oil
  • ⅓ cup sour cream
  • 3 eggs
  • 1 cup canned pumpkin (not pumpkin pie filling)

For the Filling:

  • ⅔ cup brown sugar
  • ½ cup toasted pecans, chopped
  • 1 teaspoon cinnamon

For the Glaze:

  • ¾ cup powdered sugar
  • 1 ½ Tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350 F. Spray a 9x13 baking pan and set aside.
  2. In a large mixing bowl, combine cake mix, cinnamon, nutmeg, cloves, and ginger. Whisk in the brown sugar, vegetable oil, sour cream, and eggs. Add in the canned pumpkin and stir to bring together.
  3. To make the filling, combine the brown sugar, toasted pecans, and cinnamon in a small bowl.
  4. Spread half of the cake mixture into the bottom of the prepared baking pan. sprinkle the brown sugar pecan filling over the entire surface of the cake batter. Spread the remaining cake batter on to the top of the filling.
  5. Place the cake into the oven to bake for 40 to 45 minutes or until a toothpick inserted comes out clean or with moist crumbs. Once the cake has baked, remove from the oven and place onto a cooling rack to cool.
  6. As soon as the cake comes out of the oven, make the glaze by combining all of the ingredients in a small bowl and whisk until smooth.
  7. Let the cake cool for 5 to 10 minutes before glazing the cake. Pour the glaze on to the top of the cake and spread to all of the edges.
  8. Allow the cake to cool for several more minutes before slicing and serving.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 255Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 51mgSodium: 48mgCarbohydrates: 35gFiber: 1gSugar: 31gProtein: 3g

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