Name: Pumpkin Honey Bun Cake
Prep time: 20 min
Cook time: PT-491739H10M52S
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 ½ tsp baking powder; ½ tsp baking soda; 1 tsp ground cinnamon; ½ tsp ground nutmeg; ½ tsp salt; 1 cup canned pumpkin puree (not pumpkin pie filling); 1 cup granulated sugar; ½ cup brown sugar, packed; ½ cup vegetable oil; 2 large eggs; 1 tsp vanilla extract; ½ cup buttermilk (or milk + 1 tsp vinegar); ½ cup brown sugar, packed (for swirl); 1 tbsp ground cinnamon (for swirl); 2 tbsp melted butter (for swirl); 1 cup powdered sugar (for glaze); 2–3 tbsp honey (for glaze); 1–2 tbsp milk (adjust for consistency, for glaze); ½ tsp vanilla extract (for glaze)

Pumpkin Honey Bun Cake is a cozy, spiced dessert with a rich cinnamon swirl and a sweet honey glaze that melts into every bite. It’s soft, moist, and filled with the warm flavors of fall—perfect for holidays, gatherings, or simply when I want to indulge in something homemade and heartwarming.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

2 cups all-purpose flour

1 ½ tsp baking powder

½ tsp baking soda

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp salt

1 cup canned pumpkin puree (not pumpkin pie filling)

1 cup granulated sugar

½ cup brown sugar, packed

½ cup vegetable oil

2 large eggs

1 tsp vanilla extract

½ cup buttermilk (or milk + 1 tsp vinegar)

For the Cinnamon Swirl:

½ cup brown sugar, packed

1 tbsp ground cinnamon

2 tbsp melted butter

For the Honey Glaze:

1 cup powdered sugar

2–3 tbsp honey

1–2 tbsp milk (adjust for consistency)

½ tsp vanilla extract

Directions

Preheat and prep the pan:
I preheat my oven to 350°F (175°C) and grease a bundt pan or a 9×13-inch baking dish, making sure to flour it lightly to prevent sticking.

Make the cake batter:
In a medium bowl, I whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate large bowl, I beat together the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
I then add the dry ingredients in batches, alternating with the buttermilk, and mix just until everything is combined.

Mix the cinnamon swirl:
In a small bowl, I stir together the brown sugar, cinnamon, and melted butter until it forms a thick paste.

Layer and swirl:
I pour half the cake batter into the pan, sprinkle half the cinnamon swirl mixture, then repeat with the remaining batter and swirl.
Using a knife or skewer, I gently swirl the cinnamon mixture into the batter for a marbled effect.

Bake and cool:
I bake the cake for 45–55 minutes, or until a toothpick comes out clean from the center. After baking, I cool the cake in the pan for 15 minutes before turning it out onto a wire rack.

Glaze the cake:
In a small bowl, I whisk together the powdered sugar, honey, milk, and vanilla extract until smooth. Once the cake is completely cooled, I drizzle the glaze over the top.

Servings and timing

This cake makes about 12–16 servings, depending on how it’s sliced.

Prep time: 20 minutes

Bake time: 45–55 minutes

Cooling time: 15 minutes in the pan, additional time for full cooling before glazing

Variations

I sometimes add chopped pecans or walnuts to the cinnamon swirl for extra crunch.

For a different flavor twist, I replace the honey in the glaze with maple syrup.

If I’m out of buttermilk, I use regular milk with 1 teaspoon of vinegar mixed in and let it sit for 5 minutes.

Storage/Reheating

I store the cake covered at room temperature for 2–3 days.
To keep it longer, I wrap individual slices or the whole cake in plastic wrap and freeze for up to 2 months.
To reheat, I microwave a slice for 15–20 seconds or warm it in a low oven.

FAQs

How do I know when the cake is done?

I insert a toothpick near the center of the cake. If it comes out clean or with just a few crumbs, the cake is ready.

Can I make this cake ahead of time?

Yes, I often bake it the night before and glaze it the next day. It stays moist and flavorful overnight.

What’s the best pan to use?

I use either a bundt pan for a beautiful presentation or a 9×13-inch pan for simple serving.

Can I skip the glaze?

The glaze adds a nice sweetness, but I’ve skipped it before for a less sweet, more breakfast-style cake.

Is there a way to make this dairy-free?

Yes, I use a non-dairy milk with vinegar instead of buttermilk and make sure my glaze milk is plant-based too.

Conclusion

Pumpkin Honey Bun Cake is one of those bakes I keep coming back to during the colder months. It’s comforting, spiced just right, and easy to share—or keep all to myself. Whether served with coffee in the morning or as dessert after dinner, it’s always a hit.

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