Pumpkin Honey Bun Cake

If fall had an official dessert, Pumpkin Honey Bun Cake would be a serious contender! Imagine a soft, moist pumpkin cake layered with buttery cinnamon-brown sugar swirls, then covered in a rich honey cream cheese glaze. Every bite tastes like your favorite bakery honey bun met a homemade pumpkin spice cake. And yes, it’s every bit as delicious as it sounds!

This cozy dessert brings together everything we love about fall baking: warm spices, sweet cinnamon filling, and that irresistible homemade cake smell filling the kitchen. It’s perfect for Thanksgiving, weekend baking, holiday gatherings, or simply enjoying with a hot cup of coffee.

I’m Chef Omar, and one thing I love about this recipe is how impressive it looks without requiring fancy baking skills. A few bowls, a simple swirl, and a generous layer of glaze are all it takes to create something special.

Ready to make your kitchen smell like a fall bakery? Let’s get baking!

Why You’ll Love This Pumpkin Honey Bun Cake

• Incredibly Moist: Pumpkin puree, melted butter, and avocado oil create a soft, tender cake that stays delicious for days.
• Irresistible Cinnamon Swirls: A buttery brown sugar filling adds sweet, spiced ribbons throughout every slice.
• Easy to Make: No complicated decorating, special baking equipment, or advanced techniques required.
• Perfect for Fall Gatherings: This 9×13-inch cake makes 12–16 servings, ideal for Thanksgiving, potlucks, and family celebrations.
• Amazing Honey Cream Cheese Glaze: Sweet honey and tangy cream cheese create a luscious topping that makes this dessert unforgettable.

Ingredients for Pumpkin Honey Bun Cake

This recipe uses easy-to-find baking ingredients. For the best results, measure carefully and use room-temperature eggs and softened cream cheese.

Cinnamon Filling

• 1/2 cup (113g) salted butter, softened but not melted
• 1 cup (240g) brown sugar, light or dark
• 2 tablespoons (16g) all-purpose flour
• 2 tablespoons (12g) ground cinnamon
• 1 teaspoon (4g) vanilla bean paste or vanilla extract

Why it works: Softened butter helps create a thick cinnamon filling that can be scattered and swirled through the pumpkin batter. Brown sugar provides rich caramel-like sweetness, while cinnamon adds that signature honey bun flavor.

Pumpkin Cake

• 2 cups (260g) all-purpose flour
• 2 teaspoons (8g) baking powder
• 1/2 teaspoon (3g) baking soda
• 1 teaspoon (6g) salt
• 1 1/2 teaspoons (3g) pumpkin pie spice
• 1 teaspoon (2g) ground cinnamon
• 1/2 cup (113g) salted butter, melted
• 1/2 cup (120ml) avocado oil or another neutral oil
• 1 cup (240g) brown sugar, light or dark
• 1/2 cup (100g) granulated sugar
• 1 can (15 ounces/425g) pumpkin puree
• 4 large eggs, at room temperature
• 2 teaspoons (8g) vanilla bean paste or extract

Ingredient tip: Use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains added sugar and spices, which can change the flavor and texture of your cake.

The combination of melted butter and oil is especially important. Butter adds flavor, while oil helps keep the finished cake tender and moist.

Honey Cream Cheese Glaze

• 3 ounces (85g) cream cheese, softened
• 2 cups (240g) powdered sugar
• 3 tablespoons (62g) honey
• 3 tablespoons (45ml) milk of choice
• 1 teaspoon (4g) vanilla bean paste or extract
• 1 large pinch of salt

The glaze adds a creamy, tangy sweetness that balances the warm pumpkin spices beautifully. Honey gives it an extra layer of flavor and a smooth consistency.

How to Make Pumpkin Honey Bun Cake

Don’t let the three components fool you. This recipe is surprisingly straightforward, and each step helps build those delicious cinnamon-swirled layers.

Step 1: Prepare Your Baking Pan

Preheat your oven to 350°F (175°C).

Grease a 9×13-inch baking pan with butter. Line it with parchment paper, leaving some hanging over the sides.

The parchment paper makes it easier to lift the finished cake from the pan without breaking those beautiful squares.

Step 2: Make the Cinnamon Filling

In a medium bowl, combine the softened salted butter, brown sugar, flour, cinnamon, and vanilla.

Mix until everything is well combined and forms a thick, spreadable mixture.

Set aside while preparing the cake batter.

Chef Omar’s tip: Your butter should be soft enough to mix easily but not melted. Melted butter can make the filling too runny, causing it to spread instead of creating distinct cinnamon swirls.

Step 3: Mix the Dry Ingredients

In another medium bowl, whisk together:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Pumpkin pie spice
• Ground cinnamon

Whisking distributes the spices and leavening ingredients evenly, helping the cake bake consistently.

Step 4: Combine the Wet Ingredients

In a large mixing bowl, combine the melted butter, avocado oil, brown sugar, and granulated sugar.

Whisk until smooth and well blended.

Add the entire can of pumpkin puree, followed by the eggs and vanilla extract.

Continue whisking until the mixture is smooth.

The pumpkin adds natural moisture and gives the cake its beautiful orange color.

Step 5: Make the Pumpkin Cake Batter

Gradually add the dry ingredients to the wet mixture.

Using a wooden spoon or rubber spatula, gently fold everything together until no dry flour remains.

Avoid overmixing. Too much stirring develops gluten, which can make your cake dense instead of soft and tender.

Step 6: Create the Cinnamon Swirls

Spread half of the pumpkin cake batter evenly across the prepared baking pan.

Distribute half of the cinnamon filling over the batter in small dollops.

Carefully spread the remaining pumpkin batter over the filling, then scatter the rest of the cinnamon mixture across the surface.

Use a butter knife or toothpick to gently swirl the cinnamon filling through the batter.

Make a few loose figure-eight motions without completely mixing the layers together.

You want visible cinnamon ribbons, not one uniformly brown batter!

Step 7: Bake Until Golden

Place the pan on the middle rack of your preheated oven.

Bake at 350°F for 45–50 minutes, or until the top looks golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Because cinnamon filling may cling to your toothpick, check a couple of spots to test the cake itself.

Step 8: Prepare the Honey Cream Cheese Glaze

While the cake bakes, beat the softened cream cheese in a large bowl using a handheld mixer until smooth.

Gradually add the powdered sugar, honey, milk, vanilla, and salt.

Beat until creamy and completely combined.

The glaze should be smooth enough to spread easily across the cake.

Step 9: Glaze and Serve

Let the baked cake cool for 10–15 minutes.

Use a knife to poke small holes across the surface. Pour the honey cream cheese glaze over the warm cake and spread evenly.

Allow it to rest another 10–15 minutes so some of the glaze can soak into the cake.

Carefully lift the cake from the pan using the parchment paper, then slice into 12 large or 16 smaller squares.

Serve warm and enjoy!

Expert Tips for the Best Pumpkin Honey Bun Cake

A few simple baking tricks can take this dessert from delicious to unforgettable.

• Measure your flour correctly. Spoon flour into the measuring cup and level it off instead of scooping directly from the bag. Too much flour can make the cake dry.
• Use room-temperature eggs. They blend more easily into the batter and help create a consistent texture.
• Don’t overmix the batter. Stir only until the dry ingredients disappear. A gentle hand produces a softer cake.
• Keep the cinnamon swirl visible. Swirl lightly rather than aggressively mixing the filling into the batter.
• Glaze while warm, not piping hot. A short cooling period allows the honey cream cheese glaze to settle beautifully without becoming too thin.

Delicious Variations to Try

Want to put your own spin on this pumpkin dessert? Here are a few easy ideas.

• Add chopped pecans: Sprinkle toasted pecans over the glaze for extra crunch and a nutty flavor.
• Try maple syrup: Substitute maple syrup for the honey for a different fall-inspired glaze flavor.
• Add chocolate chips: Fold a handful of semisweet chocolate chips into the pumpkin batter for an extra indulgent dessert.
• Boost the spice: Add a small pinch of nutmeg or ground ginger if you prefer a stronger pumpkin spice flavor.
• Make smaller portions: Cut the finished cake into 16 squares for easy serving at parties and potlucks.

FAQs About Pumpkin Honey Bun Cake

Can I use homemade pumpkin puree?

Absolutely! Homemade pumpkin puree works well as long as it’s thick and not watery. Drain excess moisture before measuring 425g.

Can I make Pumpkin Honey Bun Cake ahead of time?

Yes! Bake it the day before your gathering and store it covered in the refrigerator. This makes it an excellent Thanksgiving dessert when oven space is limited.

Why did my cinnamon filling sink?

Some sinking is normal because the filling is rich and heavy. To create more evenly distributed swirls, add the filling in small dollops and avoid excessive swirling.

Can I use unsalted butter?

Yes. Unsalted butter can replace salted butter. You may want to add a small pinch of salt to the filling to balance the sweetness.

How do I know when the cake is done?

The top should be golden, and a toothpick inserted into the cake portion should come out clean or with a few moist crumbs. Avoid testing directly through a thick pocket of cinnamon filling.

Can I make the glaze without cream cheese?

You can make a simple honey glaze using powdered sugar, honey, milk, and vanilla. The result will be sweeter and less tangy than the original cream cheese version.

A Sweet Fall Treat Worth Sharing

There’s something wonderful about serving a homemade cake that makes everyone reach for another slice. With its tender pumpkin crumb, warm cinnamon swirls, and silky honey cream cheese glaze, this dessert delivers all the comforting flavors of fall in one easy baking pan.

Whether you’re planning a Thanksgiving dessert table, hosting a cozy brunch, or treating your family to something sweet, Pumpkin Honey Bun Cake is a recipe worth keeping close.

More Delicious Fall Recipes You’ll Love

If you enjoyed this Pumpkin Honey Bun Cake, why stop at just one cozy fall treat? Keep the seasonal flavors going with these delicious recipes from PulseRecipes. Whether you’re craving another pumpkin dessert, a sweet breakfast, or a comforting homemade bake, these reader-friendly favorites are worth adding to your recipe collection!

• Pumpkin Cheesecake Bread – A delicious combination of warm pumpkin spices and rich cheesecake flavor, perfect for fall baking and holiday gatherings.
• Pumpkin Spice Donuts – A wonderful choice for pumpkin lovers who want a sweet, spiced treat to enjoy with their morning coffee.
• Chocolate Espresso Banana Bread – A rich, chocolatey twist on classic banana bread, with bold espresso flavor that’s perfect for dessert or an afternoon treat.
• Pumpkin Zucchini Bread – A cozy homemade quick bread that brings together pumpkin and zucchini for a delicious seasonal bake.

⭐ Loved this Pumpkin Honey Bun Cake? We’d love to hear from you! Leave a comment below and rate this recipe with 5 stars if you enjoyed it! Your review helps other home bakers discover this delicious fall dessert. Don’t forget to save and share the recipe with your friends and family!

Pumpkin Honey Bun Cake

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• Author: Omar
• Total Time: 75 minutes
• Yield: 12–16 slices 1x

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Description

This moist and fluffy Pumpkin Honey Bun Cake is layered with buttery cinnamon-brown sugar swirls and topped with a luscious honey cream cheese glaze. Packed with warm pumpkin spices and rich fall flavors, this easy homemade cake is perfect for Thanksgiving, holiday gatherings, breakfast treats, or cozy autumn desserts. Every bite is soft, sweet, and absolutely irresistible!

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Ingredients

Scale 1x2x3x

Cinnamon Filling

• 1/2 cup (113g) salted butter, softened
• 1 cup (240g) brown sugar, light or dark
• 2 tablespoons (16g) all-purpose flour
• 2 tablespoons (12g) ground cinnamon
• 1 teaspoon (4g) vanilla bean paste or extract

Pumpkin Cake

• 2 cups (260g) all-purpose flour
• 2 teaspoons (8g) baking powder
• 1/2 teaspoon (3g) baking soda
• 1 teaspoon (6g) salt
• 1 1/2 teaspoons (3g) pumpkin pie spice
• 1 teaspoon (2g) ground cinnamon
• 1/2 cup (113g) salted butter, melted
• 1/2 cup (120ml) avocado oil or neutral oil
• 1 cup (240g) brown sugar, light or dark
• 1/2 cup (100g) granulated sugar
• 1 can (15 oz/425g) pumpkin puree
• 4 large eggs, room temperature
• 2 teaspoons (8g) vanilla bean paste or extract

Honey Cream Cheese Glaze

• 3 ounces (85g) cream cheese, softened
• 2 cups (240g) powdered sugar
• 3 tablespoons (62g) honey
• 3 tablespoons (45ml) milk of choice
• 1 teaspoon (4g) vanilla bean paste or extract
• 1 large pinch of salt

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Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter and line it with parchment paper, leaving an overhang for easy removal.
2. Prepare the cinnamon filling: In a medium bowl, mix the softened butter, brown sugar, flour, cinnamon, and vanilla until well combined. Set aside.
3. Combine the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
4. Mix the wet ingredients: In a large mixing bowl, whisk the melted butter, avocado oil, brown sugar, and granulated sugar. Add the pumpkin puree, eggs, and vanilla. Whisk until smooth.
5. Make the cake batter: Add the dry ingredients to the wet mixture. Gently fold with a spatula until just combined. Avoid overmixing.
6. Assemble the cake: Spread half the pumpkin batter evenly into the prepared baking pan. Distribute half the cinnamon filling over the batter. Add the remaining pumpkin batter, then scatter the remaining cinnamon filling on top.
7. Create cinnamon swirls: Use a butter knife or toothpick to gently swirl the cinnamon filling through the batter, creating a marbled pattern.
8. Bake: Place the pan on the middle oven rack and bake for 45–50 minutes, or until golden brown and a toothpick inserted into the cake comes out clean or with a few moist crumbs.
9. Prepare the glaze: While the cake bakes, beat the softened cream cheese until smooth. Gradually add the powdered sugar, honey, milk, vanilla, and salt. Beat until creamy.
10. Cool the cake: Remove the cake from the oven and let it cool for 10–15 minutes.
11. Add the glaze: Poke small holes across the cake’s surface using a knife. Pour the honey cream cheese glaze over the warm cake and spread evenly.
12. Rest and serve: Let the cake rest for another 10–15 minutes so the glaze can soak in. Carefully remove it from the pan, slice into 12–16 squares, and serve warm. Enjoy!

Notes

• Use pure pumpkin puree: Avoid pumpkin pie filling, which contains added sugar and spices.
• Soften the butter: The cinnamon filling requires softened butter, not melted butter, for the best texture.
• Don’t overmix: Mix the pumpkin batter only until the ingredients are combined to keep the cake soft and fluffy.
• Room-temperature ingredients: Use room-temperature eggs and softened cream cheese for a smoother batter and glaze.
• Perfect cinnamon swirls: Gently swirl the filling without fully mixing it into the batter.
• Optional toppings: Add chopped pecans or walnuts for extra crunch.
• Storage: Refrigerate leftover cake in an airtight container for up to 4 days.
• Freezing: Freeze individual portions for up to 2 months. Thaw overnight in the refrigerator.
• Make ahead: Prepare the cake one day in advance, refrigerate it, and serve the following day.

• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/16 cake)
• Calories: 540 kcal
• Sugar: 57 g
• Sodium: 370 mg
• Fat: 26 g
• Saturated Fat: 12 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.5 g
• Carbohydrates: 75 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 95 mg