There’s Just Something About Pumpkin Honey Bun Cake

You know, some days just call for a little Cake therapy, and this Pumpkin Honey Bun Cake is kind of my go-to when I’m craving all the autumn vibes without much fuss (or, let’s be honest, when I bought too many cans of pumpkin again and the shop clerk gives me that look—like, you really need eight?). It tastes like a warm hug from your most eccentric aunt, if she was also a baker who let you lick the spoon. I once made it for a neighbor’s potluck and accidentally left out the cinnamon—still got asked for the recipe. Go figure.

Why I Keep Coming Back to This Cake

I make this whenever someone’s feeling down, or over when I want the house to smell like I have my life together. My kids don’t even like pumpkin pie (their loss, honestly), but they go wild for this cake, especially because the glaze cracks just right, like the top of a really good donut. And while it looks like you spent hours, it actually comes together in the time it takes to listen to—well, almost—the entire Bon Appétit fall baking playlist. Only caveat: trying to cut the cake before it’s cool is a rookie move I’ve made too many times. (Trust me, friends. Just wait.)

What You’ll Need – Ingredients List

1 box yellow cake mix (Honestly, any brand does the job. My grandma swore by Duncan Hines, but I sometimes grab store-brand if it’s on sale.)
3/4 cup canned pumpkin (Not pumpkin pie filling! Though, actually, I used that once by mistake… not bad, just a bit spicy.)
1/2 cup sour cream (Greek yogurt also works in a pinch, especially if I realize halfway through I forgot to buy sour cream. Whoops.)
3/4 cup vegetable oil (melted butter if I’m feeling bougie but it’s not required)
4 large eggs
1/3 cup honey (the wilder the honey, the more ‘hive’ the flavor—ha!)
1/2 cup brown sugar, packed
1 tablespoon cinnamon (I sometimes sneak in a pinch of allspice or nutmeg—no one’s complained yet)
For the glaze: 2 cups powdered sugar, a bit of milk, splash of vanilla (sometimes maple extract if I’m feeling fancy)

Let’s Bake! (Directions with Some Sidetracks…)

Preheat your oven to 350°F (or 175°C if that’s your style). Grease a 9×13 pan—sometimes I use parchment if I’m anxious about sticking, but generally, a good smudge of butter or spray does it.
In a big bowl, toss in the cake mix, pumpkin, sour cream (or yogurt), oil, eggs, and honey. Mix until everything’s smooth but don’t go wild—it’s ok if there are a few lumps. This is where I usually sneak a taste, just to make sure no one’s watching.
In a small bowl (or, if you’re in a hurry, just sprinkle directly on), mix the brown sugar and cinnamon. Dot half your batter into the pan, swirl in half the sugar mix, then repeat with remaining batter and swirl again. (I use a butter knife and try not to overthink the marble effect, but sometimes the pattern looks, well, creative. Don’t judge.)
Bake for about 30–35 minutes—keep an eye after the 27-minute mark. It’s done when a toothpick comes out mostly clean (a few crumbs are fine). The smell at this stage? Absolute heaven.
While the cake cools a little (I can never wait a full 20 minutes), whisk up your glaze: sift powdered sugar if you’re not lazy (I usually am), add a few tablespoons milk, and a generous splash of vanilla. Pour over the still-warm cake—it seeps in like magic.

Notes I Learned (Sometimes the Hard Way)

If your glaze looks too runny, add more sugar, or just pretend you meant for it to be “rustic.”
Once, I let the cake sit overnight—honestly, it’s even better the second day (if it lasts that long).
Forgot to swirl the sugar? No tragedy, it just becomes a honey-pumpkin sheet cake. Still tasty.

Here’s Where I’ve Gone Off Script (Variations)

Once tried with carrot instead of pumpkin: good but a little “veg-forward” for my bunch.
Swapped half the oil for applesauce—liked it, but cake was lighter and a tad gummy. Your mileage may vary.
If you prefer things less sweet, use only 1/4 cup brown sugar. Or use maple syrup for the swirl; it’s kind of genius and actually my friend Kim’s idea. (Thanks Kim!)

Equipment Talk (Or, What If I Don’t Have…)

So, technically, you want a sturdy 9×13 cake pan (this one is my favorite). But! I’ve done this in a deep roasting pan when I couldn’t find the right one (we’d just moved—don’t ask), and it worked fine. A hand mixer is nice but not required, just use some elbow grease and a whisk. No sifter for the glaze? Fork it.

Storing Leftovers (If They Exist)

Keep it in an airtight container at room temp for up to 3 days—or refrigerate if you’ve got a humid kitchen. That said, I don’t think we’ve ever seen Day 3; by Day 2, it’s usually just crumbs and a missing corner where someone (not me, obviously) took a forkful straight from the pan.

How I Like to Serve This (Plus a Digression)

Look, my youngest swears by a big dollop of vanilla ice cream on top. But honestly, a warm slice with a mug of strongly brewed coffee on a chilly afternoon? That’s the true ticket. We served it at Thanksgiving brunch last year, right beside an unfortunately lumpy cranberry sauce and… the cake disappeared first. Maybe pumpkin is the new cranberry, who knows?

What I’ve Learned the Hard Way (Those Pro Tips)

I once tried to double the glaze—it overflowed, and now my oven has a sweet patch. Stick to one batch unless you’re glazing after slicing.
Letting the cake cool before glazing gives better crackly spots. But, if you pour it hot, it soaks in and stays super moist. Pick your adventure.
Don’t rush the swirl. One time, I forgot and it ended up as stripes—not so pretty, but still edible.

FAQ (Real People Have Real Questions)

Can I make this gluten-free? Sure! Honestly, I’ve used a GF cake mix once and no one could tell. Maybe swap out the sour cream with full-fat yogurt if you’re dairy-free. Haven’t tried it with an egg substitute—yet.
Can I freeze this cake? Yup, just slice and wrap each piece. But truth: it does lose some of that gooey magic after freezing (still good though with coffee).
How pumpkin-y is it? Not super intense. More like warm spice and honey with a gentle nudge of pumpkin. Actually, sometimes I use a little extra pumpkin if the can is big—never hurts.
Do I really need the glaze? You don’t, but why skip the fun part? Without it, it’s basically a breakfast cake.
Can I use spice cake mix instead? Sure you can! Then maybe back off on the extra cinnamon.

And if you’ve made it this far: gold star for patience. Go ahead—treat yourself. Or just have cake for breakfast like I do. Oh, that reminds me, if you like quirky bakes, check out this pumpkin roll from Sally’s Baking Addiction—seriously epic swirlage there, too.

Olivia Coleman

Pumpkin Honey Bun Cake: The Cozy Fall Treat Everyone Craves