Pumpkin Honey Bun Cake
Make this delicious cake as a breakfast, snack or dessert cake and watch the smiles appear!
Pumpkin Honey Bun Cake
Pumpkin Honey Bun Cake, an easy cake that uses a box cake mix and delivers the perfect taste of Fall. I normally don’t make desserts in the evenings. I’m usually tired from the day and evenings are my time to wind down.
I decided to make this cake after dinner one night because it used a boxed cake mix. It wasn’t going to be a complicated cake to make which meant minimal time in the kitchen, minimal clean up and I could have it done and still relax for the rest of the evening. So in other words, I could have my cake and eat it too without a lot of work. Perfect!
After the batter was made I greased a13x9 inch baking pan and got ready to pour half the batter into the baking pan. I found that scooping out and placing two cups of batter in the bottom of the pan and using the remaining batter to top the filling worked well. It gave the cake a nice gooey filling in the middle with just enough cake on the top and bottom.
When the baking time was up, I tested the cake with a toothpick to make sure the center was done. I removed it from the oven and made the glaze. The glaze literally takes just minutes to make, especially if you have ingredients measured out and ready when the cake comes from the oven.
I poured the glaze over the top of the cake while it was still hot. The glaze seeps into the top of the hot cake and is a creamy, crazy good finish to a very simple but fantastic treat.
My son and I absolutely loved this cake. The gooey brown sugar and walnut filling in the center of a moist pumpkin cake topped with a simple glaze gave us the taste of Fall we were craving. Pumpkin Honey Bun Cake, so easy and delicious you’ll make it often, Enjoy!
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Pumpkin Honey Bun Cake
For the Cake Batter:
- 1 box super moist yellow cake mix
- 1/2 cup vegetable oil
- 4 eggs
- 1/2 cup sour cream
- 3/4 cup canned pumpkin (not pumpkin pie mix)
- 2 1/2 Teaspoons pumpkin pie spice
- 3/4 cups brown sugar
- 1/2 cup chopped walnuts
For the Glaze
- 1 cup powdered sugar
- 2 Tablespoons milk
- 1 Teaspoon vanilla
- Heat oven to 350 degrees. Greased the bottom and sides of a 13x9 inch baking pan.Place the cake mix, oil,eggs, sour cream, pumpkin and pumpkin pie spice in a large bowl. Beat with an electric mixer on medium speed about 2 minutes until ingredients are just incorporated. Measure out 2 cups of batter, place the batter onto the bottom of your prepared pan.In a small bowl combine the walnuts with the brown sugar. Toss to combine. Sprinkle evenly over the cake batter. Spoon the remaining batter evenly over the filling. Using a spatula, carefully spread batter over the filling to the edges of the pan. Place in the oven and bake about 35 - 40 minutes or until a toothpick inserted comes out clean. Remove the pan to a cooling rack.Make the glaze:Place the powdered sugar, milk and vanilla in a medium bowl. Whisk to combine. Pour the glaze over the top of the hot cake, using a spatula to cover the entire cake with glaze. Cool the cake completely before serving.
Looking for more cake recipes, try these from other bloggers . Do Nothing Cake…Preacher Cake
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Where is the Honey?
Ralph that’s just the name of the cake, no honey in the recipe.
Hello Bunny, I just made this cake,it’s so delicious! I Get raves reviews whenever U make one of your recipes. So,thanks! Btw, I am kinda old school…. I don’t have Instagram or I would send a picture.
Thank you Lisa
Many people in my book club are Gluten Free. Have you ever tried this recipe with GF cake mix.
I haven’t Tami, I’m sorry.
This looks so good! What a great way to doctor up some ordinary ingredients in the pantry!
Thanks for sharing! Does it keep long?
It’s keep a couple days, if you haven’t eaten it all by then…seriously, this ones amazing!
This recipe came up in my Pinterest feed and caught my eye; I made it on a whim and it’s dangerously yummy! I’m going to freeze some of it to have for later, too. Thank you for the fantastic recipe! xo
Thank you Beth.
This was the most delicious and moist coffee cake I have ever had!! I shared it with
some friends and they all wanted the recipe. So thank you for my newest favorite
Pumpkin cake recipe! I will make this again for sure!
I lived this!! I’m so happy you did too! Everything about this recipe just scream Fall to me. Thank you for coming back to comment Judy I appreciate you.
Made this for my family was delicious and easy to make.
Thank you Debbie!
I loved the taste, so good! I would make it again, but next time a would put a little more than 2 cups of the batter on the bottom because it wasn’t even. Just so the middle goodness is right smack in the middle.
Thank you Elva
Gone within an hour. So easy and delicious. Love and sharing with friends and family!
Thank you Charity
I would love to make this, but my son has a nut allergy. I’m trying to think of an alternative to the walnuts in the middle. Any ideas? Thanks!!
Linda you can replace the nuts in the recipe with the same amount of pumpkin seeds or sunflower seeds if you wish. You can also brown some rolled oats in butter and substitute those for the nuts. You could also substitute granola (same amount as the nuts) for the nuts in the recipe. Let me know how it works out for you!
Great, thanks so much!
Hi. Could you make this in a Bundt pan?
Sweetie I’ve never made it in a bundt pan. I’m going to guess it would be ok that way. Just remember when your putting the filling portion in the middle of the cake batter, keep it away from the sides of the pan so it doesn’t stick when your trying to get it out of the pan. I’d be interested in how this turned out as a bundt cake if you have the time to come back and tell me!
Love it… and extremely easy to make and it tastes awesome… I made this for a Thanksgiving work luncheon…. but ill be making it for Thanksgiving and Christmas Dinner…. Love it!
Thank you Ronnie, it’s one of our favorites, thank you for coming back to reply, I appreciate it.
About to make this cake for the second time! Such a great recipe! Thank you!
So glad you enjoyed the pumpkin cake!
This cake was so good and moist. This recipe is a keeper!
WONDERFUL Margie!! Thank you for taking the time to come back and comment, I appreciate it!
Hi what size is the cake mix please?
Boxed cake mix brands are pretty much around the same size Debbie. Betty Crocker’s boxed cake mix is 16.05 ounces.If you don’t use that brand use one that’s very similar in size and you’ll be fine.
I would love to make this but I have a nut allergy can I omit the walnuts?
Absolutely you can Karen, there’s only 1/2 cup walnuts in the filling so it shouldn’t be a problem.
This is by far the best pumpkin cake I’ve ever made. It was gone in a matter of days!
I substituted a stick of butter for the oil and 1/2 cup cinnamon applesauce for 2 of the eggs. It was very moist and super delicious. I’ll definitely make it again
I made this recipe exactly per the directions & for whatever reason mine was not gooey. Not sure if reducing the baking time to 30 min would help.
I will admit we have not ate this yet, saving for dinner tonight but it smelled amazing baking and was super easy to put together.
The glaze gardens nicely and makes it look like a honeybun.
That is great!! Can’t wait to hear how it turns out!