This delicious Pumpkin Honey Bun Cake recipe is a simple pumpkin cake with a brown sugar and pecan filling topped with a sweet glaze.
This pumpkin honey bun cake recipe is a spin-off of one of our favorite family dessert recipes, Honey Bun Cake. They are very similar, but this recipe takes it to the next level for fall and all of our pumpkin lovers. It has so much flavor that develops between the pumpkin cake layers and the pecan and brown sugar filling. And of course, the fact that this is a cake mix recipe, you can make it in no time!
Recipe Ingredient Notes
If you are ready to make this delicious pumpkin recipe make sure you have everything below to start!
- Yellow cake mix
- Vegetable oil
- Eggs
- Sour cream
- Canned pumpkin
- Pumpkin pie spice
- Brown sugar
- Chopped pecans
- Powdered sugar
- Milk
- Vanilla extract
Equipment Needed
For this cupcake recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Pumpkin Honey Bun Cake
- Being this recipe by preheating your oven to 350℉ and preparing a 9×13 pan by spraying it with nonstick cooking spray.
- Then, in a large mixing bowl, add in the yellow cake mix, vegetable oil, eggs, sour cream, canned pumpkin, and 1 ½ teaspoons of the pumpkin pie spice. REMEMBER: You need to use canned pumpkin, not pumpkin pie filling for this recipe!
- Beat everything together with your hand mixer for 2 minutes on medium speed. Stop the mixer to scrape down the bowl occasionally, to ensure all the ingredients are getting well incorporated.
- After the batter is mixed, spread half of it into the bottom of the 9×13 pan and spread it out evenly.
- In a small bowl stir together the brown sugar, pecans, and the remaining teaspoon of pumpkin pie spice to create the filling.
- Spread this gently and evenly over top of the first layer of cake, then pour the remaining batter over top of the pecan layer and try your best to spread it out evenly.
- Then, pop the pan in the oven for 38-42 minutes or until the cake has turned a deep golden color or you can insert a toothpick and have it come out clean.
- For the topping, mix together the powdered sugar, milk, and vanilla extract in a small mixing bowl until it is thin enough to spread (you might have to add a tad bit more milk to get the right texture).
- Then carefully spread the powdered sugar frosting over top of the warm cake. Let the cake cool completely (about an hour or so) before serving it.
- If you have any left, cover the cake and store on your counter until you are ready for your next piece!
Storage Suggestions
When the cake is done, cover the pan with its top or slice the cake and store it in an airtight container on the counter at room temperature for up to 4-5 days for the best flavor.
Enjoy More Delicious Pumpkin Cakes and Cupcakes
We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.
- Caramel Pumpkin Poke Cake
- Caramel Toffee Pumpkin Cake
- Mini Pumpkin Poppers
- Oreo Pumpkin Delight
- Pumpkin Coffee Cake with Brown Sugar Glaze
- Pumpkin Cupcakes with Cream Cheese Frosting
- Pumpkin Dump Cake
- Pumpkin Layered Magic Cake
- Pumpkin Pie Cake
- Pumpkin Pie Cupcakes
- Pumpkin Roll
- Pumpkin Sheet Cake
The Best Pumpkin Honey Bun Cake Recipe
This delicious Pumpkin Honey Bun Cake recipe is a simple pumpkin cake with a brown sugar and pecan filling topped with a sweet glaze.
Serving servings
Ingredients
- 1 box yellow cake mix
- ½ cup vegetable oil
- 4 eggs
- ½ cup sour cream
- ¾ cup canned pumpkin puree
- 2 ½ teaspoons pumpkin pie spice
- ¾ cup packed brown sugar
- ½ cup chopped pecans
Glaze:
- 1 cup powdered sugar
- 2 Tablespoons milk
- 1 teaspoon vanilla
Instructions
- Heat oven to 350℉. Spray 9×13-inch baking pan with cooking spray.
- In a large bowl, beat cake mix, oil, eggs, sour cream, pumpkin and 1 ½ teaspoons of the pumpkin pie spice with electric mixer on medium speed for 2 minutes, scraping bowl occasionally.
- Spread half of the batter in the prepared pan (about 2 ¼ cups).
- In a small bowl, stir together brown sugar, pecans and remaining 1 teaspoon pumpkin pie spice; sprinkle evenly over batter in pan. Carefully pour and spread remaining batter evenly over brown sugar mixture.
- Bake in preheated oven for 38 to 42 minutes or until the cake is a deep golden brown color and/or a toothpick inserted in the center of the cake comes out clean. Remove cake from oven.
- In another small bowl, stir powdered sugar, milk and vanilla until thin enough to spread over cake. Carefully spread powdered sugar mixture over warm cake. Cool completely (takes about 1 hour). Store covered.
Notes
If you have any left, cover the cake and store on your counter until you are ready for your next piece.
Recipe adapted from Betty Crocker.
Nutrition
Calories: 200 kcal · Carbohydrates: 21 g · Protein: 2 g · Fat: 13 g · Saturated Fat: 7 g · Cholesterol: 48 mg · Sodium: 28 mg · Potassium: 84 mg · Fiber: 1 g · Sugar: 19 g · Vitamin A: 2018 IU · Vitamin C: 1 mg · Calcium: 34 mg · Iron: 1 mg
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