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Pumpkin Honey Bun Cake

Pumpkin honey bun cake is a moist 9x13 layer-style bake made with pumpkin puree, spiced cake mix batter, and a cinnamon-brown sugar swirl. Finished with a thick vanilla glaze poured over the hot cake for a glossy, sliceable finish.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the cake:
  • 1 box yellow or spice cake mix Use a yellow or spice cake mix for the base.
  • 4 eggs
  • 1 cup sour cream
  • 2 cup vegetable oil Vegetable oil (liquid, not melted butter).
  • 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
 

Prepare and mix
  1. Preheat the oven to 350F and grease a 9x13 baking dish with a thin, even coating.
  2. Beat the cake mix, eggs, sour cream, vegetable oil, pumpkin puree, pumpkin pie spice, and cinnamon until smooth and no dry pockets remain.
Swirl and bake
  1. Pour half the batter into the prepared dish.
  2. In a small bowl, mix the brown sugar, cinnamon, and pumpkin pie spice for the swirl.
  3. Sprinkle half of the cinnamon swirl over the batter in an even layer.
  4. Pour the remaining batter over the swirl.
  5. Sprinkle the remaining cinnamon swirl over the top and swirl it lightly with a knife for a marbled pattern.
  6. Bake 38-45 minutes at 350F until a toothpick inserted in the center comes out clean.
Glaze and serve
  1. Whisk the vanilla glaze ingredients until smooth, thick, and pourable.
  2. While the cake is still in the pan and hot, pour the glaze over the top in stripes.
  3. Serve warm or at room temperature after the glaze sets slightly.

Notes

For the cleanest swirl, sprinkle the cinnamon-brown sugar evenly and make only a few gentle knife passes—over-swirl can muddy the pattern. Store covered in the refrigerator up to 4 days; warm individual slices in the microwave for 10-20 seconds. Freezing is yes: wrap tightly and freeze up to 2 months, then thaw overnight in the fridge. Dietary swap: for a dairy-reduced version, use lactose-free sour cream and milk in the glaze.