Pumpkin Honey Bun Cake

Name: The Best Pumpkin Honey Bun Cake Recipe
Prep time: 20 min
Cook time: 42 min
Total time: 122 min
Ingredients: 1 box yellow cake mix; ½ cup vegetable oil; 4 eggs; ½ cup sour cream; ¾ cup canned pumpkin puree; 2 ½ teaspoon pumpkin pie spice; ¾ cup packed brown sugar; ½ cup chopped pecans; 1 cup powdered sugar; 2 Tablespoons milk; 1 teaspoon vanilla

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5 from 1 vote

This delicious Pumpkin Honey Bun Cake recipe is a simple pumpkin cake with a brown sugar and pecan filling topped with a sweet glaze.

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This pumpkin honey bun cake recipe is a spin-off of one of our favorite family dessert recipes, Honey Bun Cake. They are very similar, but this recipe takes it to the next level for fall and all of our pumpkin lovers. It has so much flavor that develops between the pumpkin cake layers and the pecan and brown sugar filling. And of course, the fact that this is a cake mix recipe, you can make it in no time!

Top view of baking ingredients including boxed cake mix, three eggs, pumpkin puree, brown sugar, pecans, cinnamon, sour cream, and oil, arranged on a white surface.

Recipe Ingredient Notes

If you are ready to make this delicious pumpkin recipe make sure you have everything below to start!

Yellow cake mix
Vegetable oil
Eggs
Sour cream
Canned pumpkin
Pumpkin pie spice
Brown sugar
Chopped pecans
Powdered sugar
Milk
Vanilla extract

Top-down view of an electric hand mixer blending smooth, caramel-colored dough in a white mixing bowl on a light surface.

A glass baking dish with parchment paper-lined pumpkin batter, topped with a layer of brown sugar and nuts, sits on a light-colored countertop.

Equipment Needed

For this cupcake recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

A glass baking dish filled with a crumb mixture and topped with a dollop of yellow batter, beside a mixing bowl with more batter.

A rectangular cake with sugar glaze is cut into square pieces on a white surface. A serving spatula is placed nearby.

How to Make Pumpkin Honey Bun Cake

Being this recipe by preheating your oven to 350℉ and preparing a 9×13 pan by spraying it with nonstick cooking spray.
Then, in a large mixing bowl, add in the yellow cake mix, vegetable oil, eggs, sour cream, canned pumpkin, and 1 ½ teaspoons of the pumpkin pie spice. REMEMBER: You need to use canned pumpkin, not pumpkin pie filling for this recipe!
Beat everything together with your hand mixer for 2 minutes on medium speed. Stop the mixer to scrape down the bowl occasionally, to ensure all the ingredients are getting well incorporated.
After the batter is mixed, spread half of it into the bottom of the 9×13 pan and spread it out evenly.
In a small bowl stir together the brown sugar, pecans, and the remaining teaspoon of pumpkin pie spice to create the filling.
Spread this gently and evenly over top of the first layer of cake, then pour the remaining batter over top of the pecan layer and try your best to spread it out evenly.
Then, pop the pan in the oven for 38-42 minutes or until the cake has turned a deep golden color or you can insert a toothpick and have it come out clean.
For the topping, mix together the powdered sugar, milk, and vanilla extract in a small mixing bowl until it is thin enough to spread (you might have to add a tad bit more milk to get the right texture).
Then carefully spread the powdered sugar frosting over top of the warm cake. Let the cake cool completely (about an hour or so) before serving it.
If you have any left, cover the cake and store on your counter until you are ready for your next piece!

Storage Suggestions

When the cake is done, cover the pan with its top or slice the cake and store it in an airtight container on the counter at room temperature for up to 4-5 days for the best flavor.

A close-up of a sliced pumpkin cake with white icing drizzled on top, showing several square pieces cut out.

A close-up of cut pieces of moist cake with a light glaze on top, displaying a spongy texture and scattered crumbs on a white surface.

Enjoy More Delicious Pumpkin Cakes and Cupcakes

We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.

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Questions & Reviews

Lindsay says:

Loved this recipe, and it was so easy to make!

About The Author:

Steph Loaiza

Steph is recipe developer and bestselling cookbook author. Her advanced degrees in communication shape how she breaks down cooking techniques into simple, reliable steps for millions of home cooks around the world. Her work has been featured by Costco Connection, Women's Health, Taste of Home, and more.