Pumpkin Honey Bun Cake

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Pumpkin honey bun cake is a seasonal version of a classic treat. Serve it with coffee for breakfast or dessert.

Serve pumpkin honey bun cake for breakfast or dessert.

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Honey bun cake is a family favorite so I decided to try a seasonal version and this pumpkin honey bun cake was born. My oldest loves all things pumpkin. Something I’ve really just realized this year because he’s my picky one.

You'll make pumpkin honey bun cake all season long.

Truth be told, I’m the family member who is not wild about pumpkin. I love how my house smells when anything pumpkin is baking and I love to make it for family and friends. This pumpkin honey bun cake comes together quickly because it starts with a cake mix.

Serve pumpkin honey bun cake for breakfast or dessert.

It’s always good to have a few easy desserts in your collection. This pumpkin honey bun cake is one of them. The warmth of the pumpkin pie spice makes this an ideal dessert you will serve all season long. 

Pumpkin honey bun cake is a seasonal take on a classic treat. Serve it for breakfast or dessert. Perfect for out of town visitors. Click to Tweet

If you don’t have pumpkin pie spice you can probably make it from the spices in your pantry. The powdered sugar glaze really finishes off the cake. It adds a bit of sweetness.

This cake is not too sweet to begin with and, truthfully, glazes make everything tastier. When I make glazes for my baked goods I only use Dixie Crystals sugar because it’s smooth to begin with. While I usually sift it sometimes I don’t because Dixie Crystals is so smooth.

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Pumpkin Honey Bun Cake

Pumpkin honey bun cake is a fall twist on a classic favorite dessert.
4.70 from 13 votes
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Cakes and Cupcakes
Cuisine: American
Servings: 12 servings


  • 1 box betty crocker super moist yellow cake
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 1/2 cup sour cream
  • 3/4 cup canned pumpkin not pumpkin pie mix
  • 2 1/2 teaspoons pumpkin pie spice
  • 3/4 cup packed brown sugar I used Dixie Crystals
  • 1/2 cup chopped pecans

Powdered Sugar Glaze:

  • 1 cup powdered sugar I used Dixie Crystals
  • 2 tablespoons milk
  • 1 teaspoon vanilla


  • Heat over to 350 F. Spray bottom and sides of 9×13 inch baking pan with cooking spray.
  • In large bowl, beat cake mix, oil, eggs, sour cream, pumpkin and 1 1/2 teaspoons of the pumpkin pie spice with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in the pan (about 2 1/2 cups).
  • In small bowl, mix together brown sugar, pecans and remaining 1 teaspoon pumpkin pie spice; sprinkle evenly over batter in pan. Carefully pour and spread remaining batter over pecan mixture.
  • Bake 35 to 40 minutes or until deep golden brown and toothpick inserted in center comes out clean. Remove from oven to cooling rack. In another small bowl, stir powdered sugar, milk, and vanilla until thin enough to spread. Carefully spread powdered sugar mixture over warm cake. Cool completely, about 1 hour. Store covered.

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