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!
A few more of my favorite fun pumpkin dessert recipes to make are our Pumpkin Sheet Cake Recipe (these do not last long in our house), and this crazy simple Instant Pot Pumpkin Snickerdoodle Bread. Try them and let us know what you think or how long they last in your house!
Ingredients for the Best Pumpkin Dessert
If you are ready to make this delicious pumpkin recipe make sure you have everything below to start!
Yellow cake mix
Pumpkin pie spice
Pumpkin Puree Tip
Cake mix recipe necessities:
- 9×13 inch pan (THIS one is my favorite)
- Nonstick cooking spray
- Large mixing bowl
- Hand mixer
- Small mixing bowl (2)
How to make Pumpkin Honey Bun Cake:
Being this recipe by preheating your oven to 350 degrees 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!