Introduction

This Pumpkin Honey Bun Cake is a moist and flavorful treat perfect for autumn or any time you crave a sweet pumpkin dessert. With layers of spiced sugar swirled between tender pumpkin cake and topped with a smooth vanilla glaze, it’s a comforting dessert that’s easy to make and sure to impress.

A square piece of two-layer yellow cake with a smooth white glaze on top is being lifted by a woman's hand holding a utensil with a light blue handle; the top layer of the cake is yellow with a glossy white icing, the middle layer is a thin brown filling, and the bottom layer is yellow cake with a spongy texture, all inside a white baking dish with red trim placed on a white marbled surface, with more cake pieces cut in the dish in the background and two blurred orange fruits. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box Duncan Hines yellow cake mix (do not use the amounts on the back of the box)
⅔ cup vegetable oil

4 large eggs
1 cup pure pumpkin puree

1 cup light brown sugar, packed
1 tablespoon pumpkin pie spice (or just ground cinnamon)

For the glaze:

2 cups powdered sugar
4-6 tablespoons milk (use less for a thicker glaze)

1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray and set it aside.
Step 2: In a large bowl, combine the cake mix, vegetable oil, eggs, and pumpkin puree. Beat with an electric mixer until smooth and well blended, about 2 minutes, then set aside.

Step 3: In a small bowl, stir together the brown sugar and pumpkin pie spice (or cinnamon) until evenly mixed.
Step 4: Pour half of the cake batter into the prepared baking dish and spread it evenly.
Step 5: Sprinkle the brown sugar and spice mixture evenly over the batter layer.

Step 6: Carefully spread the remaining cake batter over the sugar mixture, smoothing the top.
Step 7: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Once baked, use a fork to gently poke holes all over the top of the warm cake to allow the glaze to seep in and keep it moist. This step is optional.

Step 9: In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the milk quantity to reach your desired glaze consistency.
Step 10: Pour the glaze evenly over the cake while it is still warm, covering it completely.
Step 11: Let the cake cool to room temperature so the glaze can set fully. Slice and serve.

Tips & Variations

For a spicier flavor, increase the pumpkin pie spice or add a pinch of ground nutmeg and cloves to the cinnamon sugar layer.
You can substitute canned pumpkin puree with homemade pumpkin puree if available for a fresher taste.
If you prefer a dairy-free version, use a non-dairy milk such as almond or oat milk in the glaze.

Serve with whipped cream or a scoop of vanilla ice cream for an extra special treat.

Storage

Store the cake covered in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. When refrigerated, bring the cake to room temperature before serving. You can also reheat slices briefly in the microwave for a warm dessert experience.

How to Serve

A close-up of a square slice of bright yellow layered cake sits on a white plate with a fork holding a small piece of cake in the front left. The cake has two thick soft layers with a golden brown cinnamon filling spread between them and a thin, shiny white glaze lightly covering the top layer. The cake’s texture looks moist and crumbly. The background shows a blurred glass of milk and parts of other cake pieces on a white marbled surface, along with a yellow cloth underneath the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix instead of Duncan Hines yellow cake?

Yes, you can use another brand of yellow cake mix, but try to avoid mixes with additional flavors or frosting included for best results.

Is it necessary to poke holes in the cake before glazing?

This step is optional. Poking holes allows the glaze to soak into the cake, making it extra moist, but if you prefer a smooth surface, you can skip it.