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Pumpkin Honey Bun Cake

Pumpkin Honey Bun Cake

Ingredients:11
Servings:12

By Betty Crocker Kitchens(Opens in a new tab)Updated 09/25/2025

Pumpkin Honey Bun Cake

Ingredients:11
Servings:12

Embrace the cozy flavors of fall with this delightful Pumpkin Honey Bun Cake. Taking inspiration from the classic sweet roll, this recipe infuses the traditional "Honey Bun" cake with pumpkin, creating a moist, flavorful dessert perfect for any autumn occasion. Easy to make with simple ingredients, this cake is sure to become a seasonal favorite.

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Pumpkin Honey Bun Cake

Prep time:20 min
Total time:2 hr 0 min
Ingredients:11
Servings:12

Pumpkin Honey Bun Cake

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Ingredient

1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
1/2 cup vegetable oil
4 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
1/2 cup chopped pecans
1 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla

Instructions

Step 1
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with cooking spray.

Step 2
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 pan (about 2 1/4 cups).

Step 3
In small bowl, stir together brown sugar, pecans and remaining 1 teaspoon pumpkin pie spice; sprinkle evenly over batter in pan. Carefully pour and spread remaining batter evenly over pecan mixture.

Step 4
Bake 38 to 42 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. Prick entire surface of warm cake with fork. Carefully spread powdered sugar mixture over warm cake. Cool completely, about 1 hour. Store covered.

Recipe Tips

You can freeze leftover pumpkin in an airtight container for your favorite recipes. Just thaw and stir before adding.
When frosting a warm cake, spread in just one direction, using long strokes. Using a back-and-forth motion often causes the top layer of cake to come off, leaving crumbs in the frosting.

Nutrition Facts

Nutrition facts are not available for this recipe