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!
PIN IT FOR LATER
Looking For More Recipes From Bunny’s Warm Oven, Try These!
Chocolate Bottom Banana Cake...Honey Lime Fruit Salad Dressing…Sour Cream Blueberry Muffins...Toffee Peanut Snack...Pineapple Coffee Cake
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
DON’T MISS A RECIPE!
Get new free recipes delivered right to your inbox
Have you tried making the recipe In cupcakes? I want to make for a Halloween party but not sure if I should follow the same baking time
How fun!!! I personally have not tried making the pumpkin honey bun cake into cupcakes, but sounds great!
Sounds and looks delicious my son loves sweet potato pie so could I substitute with sweet potato instead of pumpkin?
I personally have not done it, so I had to look it up! Here is what I found hope this helps! https://www.bakemag.com/articles/4036-sweet-potatoes-a-substitute-for-pumpkin
great recipe!!! i omitted the nuts and added 1 tsp of cinnamon and a pinch of nutmeg into the brown sugar mixture. Everyone loved it! thanks so much 🙂
You’re welcome! What a perfect time of year to try the pumpkin honey bun cake!
Since we had it on our shelf, we substituted a butter pecan cake mix for the yellow cake and used pecans. We also used sweet potato instead of pumpkin. It was delicious. Definitely a keeper.
So glad you were able to find the best substitutes and enjoyed it!
I think I was expecting honey to be in the recipe since it was called “Pumpkin Honey Bun Cake” but guess I’m a little slow here. Now I get it. I’m going to try this before Thanksgiving it looks so good and just what I like, a gooy center. Thanks for sharing.
[…] Bake and then while still warm, glaze it so that the mixture seeps into the warm cake. So good! Pumpkin Honey Bun Cake by Bunny’s Warm […]
I made it with French vanilla cake mix since they were out of white cake. Deliscious!
Yum! So happy the pumpkin honey bun cake turned out well for you 🙂
I made this tonight using a sugar free yellow cake mix. I also used fat free sour cream and decreased the brown sugar to 1/2 cup. This turned out beautifully. Was a huge hit! Thank you for the recipe I will be keeping this one!
I’m so glad you enjoyed the pumpkin honey bun cake- thank you for the rating!
It’s in the oven and it smells SO good! I used a Spice Cake cake mix. Fingers crossed, but how could it not be amazing!
Ooh,awesome! How did it turn out?
This recipe is a keeper, thank you for sharing it. Due to stupid Covid times I purchased the only can of Pumpkin on the shelf. When making the batter I found it was Pumpkin Mix not solid. Used it anyway less the pie spice and it turned out great.
Made this cake for a girls night with sisters and mom. It was a tremendous hit! I made it gluten and dairy free. I will definitely be making this one again. Thanks for the recipe.
What gluten free cake mix did you use? My mom has just gone gluten free and I want to make this for the family thanksgiving
I didn’t make this cake with a gluten free cake mix Nicole. It sounds like a wonderful idea if you can find one though!
I am gluten free and am going to use Namaste Gluten Free Spice Cake Mix to make the cake. I got it at my local Co-op. Good luck!!
So, so good. I made for a church event & tons of people asked for the recipe.
For the center, I used brown sugar & 1 tsp of cinnamon + doubled the frosting … divine!
I made this for meeting. Everyone loved it. It is so moist I put a teaspoon of Cinnmom in mine. Lois
This cake is very good and moist. I put in a teaspoon of Cinnamon.
Ooh, cinnamon, yum! Thanks for sharing!
I made this last night in a bundt pan for my daughter in-law’s birthday. I did double the glaze amount. It was amazing! She loved it as did all of us! Will definitely make it again! I tried to insert a picture for you but it wouldn’t paste.
I’m so glad that the pumpkin honey bun cake was a hit!
I made this cake today and o my goodness!!! This cake is delicious! A must make!
Thank you Jan it’s so easy and so darn good! Thanks for taking the time to comment, I appreciate you!
Great cake!! I just made it and used a French vanilla cake mix and used 1/2 teaspoon vanilla and 1/2 teaspoon pumpkin spice extract and it was delicious!! Thanks for the recipe.
I have made this soooo many times! I swap out the oil for melted butter, and sometimes I go with the original recipe glaze, and other times I make a cream cheese frosting. Definitely one of my favorites!
Thanks for this Sue! So glad this is a favorite!
Can you make this a day ahead and it still be yummy? Thank you!
Absolutely you can Michelle! Let me know what you think of it!
Yes absolutely Michelle!
Michelle, I think it is much better the second day. It has time for all the flavors to meld together! Plus I’ve made this as a Bundt cake and in a 9×13 and I honestly think it is better in the Bundt pan! I think it’s because as a Bundt cake you get more filling in each piece. It is so good!!!
This cake is moist and delicious! I chose to use mini semi-sweet chocolate chips instead of the walnuts. Took it to work and it was gone by lunchtime.