Fall baking isn’t just about sweets—it’s about creating moments. Imagine cool afternoons with the scent of pumpkin and cinnamon wafting through your kitchen. This Pumpkin Honey Bun Cake captures that feeling perfectly. Inspired by the traditional honey bun cake, which is famous for its sweet, swirled layers, this version brings autumn to life with earthy pumpkin and warming spices. It’s a cozy, homey dessert that works just as well with coffee at breakfast as it does with whipped cream for dessert after dinner.

Why You’ll Love This Recipe

Perfect Balance of Flavors: Sweet honey, pumpkin puree, and fall spices create a deliciously moist and aromatic cake.
Easy to Make: No complicated techniques; just mix, swirl, and bake.
Family-Friendly: Both kids and adults will love this cake as a morning snack or post-dinner dessert.
Meal Prep-Friendly: It tastes better over time, making it perfect for busy days ahead.

Ingredients You’ll Need

Pumpkin Puree: Provides moisture and that signature pumpkin flavor.
All-Purpose Flour: For the perfect cake structure.
Vegetable Oil: Keeps the cake moist and soft.
Granulated Sugar & Brown Sugar: Adds sweetness and enhances the honey flavor.
Eggs: Essential for binding the ingredients and giving the cake structure.
Honey: Drizzled in layers, creating that classic honey bun taste.
Baking Powder & Baking Soda: Help the cake rise to fluffy perfection.
Cinnamon, Nutmeg, Ginger: Elevate the pumpkin with warm spice notes.
Powdered Sugar (Optional): For a beautiful, light dusting on top.

How to Make Pumpkin Honey Bun Cake

Step-by-Step Instructions

Prepare Your Pan: Preheat the oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking dish.
Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, and eggs until smooth and well combined.
Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and ginger.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cake dense.
Create the Layers: Pour half the batter into your prepared baking dish. Drizzle half the honey over the batter. Using a knife or toothpick, swirl the honey slightly into the batter.
Repeat the Process: Pour the remaining batter on top, then drizzle the remaining honey. Swirl again for a marbled effect.
Bake: Place the cake in the preheated oven and bake for 30-35 minutes. Check for doneness by inserting a toothpick in the center—if it comes out clean, the cake is ready.
Cool and Dust: Allow the cake to cool slightly. Dust with powdered sugar if desired, or serve as is for a rustic presentation.

Cooking Tips

Use Fresh Spices: Spices lose potency over time, so using fresh cinnamon and nutmeg will bring out the best flavors.
Make It Nutty: Add chopped walnuts or pecans to the batter for extra texture and crunch.
Don’t Overmix the Batter: Overmixing can cause the cake to become tough. Mix just until the ingredients are combined.
Want an Extra Kick? A light drizzle of maple syrup on top enhances the cake’s sweetness.

Helpful Tips

Test the Pumpkin: If using homemade pumpkin puree, ensure it isn’t too watery by draining any excess liquid.
Line the Pan with Parchment Paper: This makes removing the cake easier, especially if you want to cut it into perfect slices.
Double the Recipe for a Crowd: This cake is great for potlucks and gatherings—just double the ingredients for a larger pan.
Flavor Enhancements: Add a teaspoon of vanilla extract to the wet ingredients for a subtle but flavorful addition.

Storage Instructions

Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep refrigerated for up to a week. Bring to room temperature before serving.
Freezing: Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before enjoying.

Prep & Cooking Details

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American

Frequently Asked Questions

Can I use gluten-free flour?
Yes, a 1:1 gluten-free baking mix should work well in this recipe.

Can I substitute the oil?
Melted butter or coconut oil can be used for a slightly different flavor.

What’s the best way to serve this cake?
It’s delicious on its own, but you can also add whipped cream or a drizzle of maple syrup.

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Conclusion

There’s something magical about the combination of pumpkin, spices, and honey—it’s like wrapping yourself in a warm blanket on a chilly day. This Pumpkin Honey Bun Cake is easy enough to whip up on a weekday but special enough to serve at family gatherings. Its rich flavors and tender crumb will have everyone coming back for seconds (or thirds). So, grab your ingredients, preheat that oven, and get ready to enjoy a little taste of fall in every bite!

Pumpkin Honey Bun Cake

Author: Charlotte

Print Recipe

Description

Ingredients

Pumpkin Puree: Provides moisture and that signature pumpkin flavor.
All-Purpose Flour: For the perfect cake structure.
Vegetable Oil: Keeps the cake moist and soft.
Granulated Sugar & Brown Sugar: Adds sweetness and enhances the honey flavor.
Eggs: Essential for binding the ingredients and giving the cake structure.
Honey: Drizzled in layers, creating that classic honey bun taste.
Baking Powder & Baking Soda: Help the cake rise to fluffy perfection.
Cinnamon, Nutmeg, Ginger: Elevate the pumpkin with warm spice notes.
Powdered Sugar (Optional): For a beautiful, light dusting on top.

Instructions

Prepare Your Pan: Preheat the oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking dish.
Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, and eggs until smooth and well combined.
Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and ginger.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cake dense.
Create the Layers: Pour half the batter into your prepared baking dish. Drizzle half the honey over the batter. Using a knife or toothpick, swirl the honey slightly into the batter.
Repeat the Process: Pour the remaining batter on top, then drizzle the remaining honey. Swirl again for a marbled effect.
Bake: Place the cake in the preheated oven and bake for 30-35 minutes. Check for doneness by inserting a toothpick in the center—if it comes out clean, the cake is ready.
Cool and Dust: Allow the cake to cool slightly. Dust with powdered sugar if desired, or serve as is for a rustic presentation.

Notes

If using homemade pumpkin puree, drain excess liquid to avoid a watery batter.
You can swap vegetable oil with melted coconut oil for a slight tropical flavor.
Adding a pinch of ground cloves can give the cake an even deeper spiced aroma.