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!

Ingredients

Scale

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

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.
Prepare the cinnamon filling: In a medium bowl, mix the softened butter, brown sugar, flour, cinnamon, and vanilla until well combined. Set aside.
Combine the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
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.
Make the cake batter: Add the dry ingredients to the wet mixture. Gently fold with a spatula until just combined. Avoid overmixing.
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.
Create cinnamon swirls: Use a butter knife or toothpick to gently swirl the cinnamon filling through the batter, creating a marbled pattern.
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.
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.
Cool the cake: Remove the cake from the oven and let it cool for 10–15 minutes.
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.
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