Pumpkin Honey Bun Cake | Moist & Easy Fall Dessert

Hey there! I’m Emeli, and let me tell you about the day I discovered the magic of Pumpkin Honey Bun Cake. It was a crisp October morning, and I was craving something that felt like a warm hug sweet, spiced, and utterly comforting. I had a can of pumpkin puree sitting in my pantry, and suddenly, inspiration struck. What if I could capture that nostalgic honey bun sweetness and marry it with the cozy flavors of fall? That’s how this recipe was born, and it’s been a staple in my kitchen ever since.

If you’ve ever felt disappointed by dense pumpkin cakes or desserts that lack that irresistible cinnamon-sugar swirl, you’re in for a treat. This Pumpkin Honey Bun Cake delivers a tender, moist crumb with a ribboned cinnamon layer that tastes just like your favorite bakery honey bun but better, because it’s homemade and filled with autumn spice.

As someone who’s spent years experimenting with seasonal baking and perfecting comfort desserts, I’ve learned that the secret to a great pumpkin cake isn’t just the spices it’s the technique. In this guide, I’ll walk you through everything: choosing quality ingredients, creating that signature swirl, baking to perfection, and even customizing flavors to make this recipe your own.

Why This Pumpkin Honey Bun Cake Recipe Works

This isn’t just another pumpkin cake it’s a celebration of fall flavors with the nostalgic twist of a classic honey bun. Here’s why this Pumpkin Honey Bun Cake stands out:

• Uses simple pantry staples like pumpkin puree, all-purpose flour, and warm spices you probably already have
• Ready in under an hour from mixing bowl to table perfect for last-minute gatherings
• Features that iconic cinnamon-sugar swirl that makes every slice visually stunning and incredibly delicious
• Perfectly moist texture thanks to the pumpkin puree, which keeps the cake tender for days
• Versatile for any occasion serve it for breakfast, dessert, or an afternoon snack with coffee

Choosing the Right Ingredients for Pumpkin Honey Bun Cake

The beauty of this cake lies in its simplicity, but quality ingredients make all the difference.

Best Pumpkin Puree for This Pumpkin Honey Bun Cake

Pure pumpkin puree is your star ingredient here. Look for 100% pure pumpkin (not pumpkin pie filling, which contains added spices and sugar). The puree should be smooth and thick if it’s watery, drain it slightly through a fine-mesh sieve. Libby’s is a reliable brand, but homemade roasted pumpkin puree adds an even deeper, more complex flavor if you have the time.

Flour and Leavening Essentials

All-purpose flour creates the perfect cake structure not too heavy, not too light. Make sure your baking powder and baking soda are fresh (test them by adding to water or vinegar; they should fizz). These leaveners work together to give your Pumpkin Honey Bun Cake a beautiful rise and tender crumb.

The Spice Blend That Makes It Special

Cinnamon and nutmeg are non-negotiable for that classic fall flavor. Use quality ground spices for the best results. If your cinnamon has been sitting in the cupboard for years, it’s time for a fresh jar the flavor difference is remarkable.

Ingredients & Prep for Pumpkin Honey Bun Cake

Cake Essentials

For the Cake:

• 1 cup pumpkin puree
• 2 cups all-purpose flour
• 1 cup granulated sugar
• ½ cup brown sugar (packed)
• 3 large eggs
• ½ cup vegetable oil
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• ½ teaspoon salt

For the Cinnamon Swirl:

• ½ cup brown sugar
• 2 tablespoons ground cinnamon

Prep Essentials for Pumpkin Honey Bun Cake

Before you begin mixing, set yourself up for success:

1. Preheat your oven to 350°F (175°C) so it’s perfectly heated when your batter is ready
2. Grease a 9×13-inch baking pan thoroughly with butter or non-stick spray, then dust lightly with flour to prevent sticking
3. Bring eggs to room temperature for better incorporation into the batter
4. Mix your cinnamon-sugar swirl in a small bowl and set aside
5. Measure all ingredients before starting—this makes the process smooth and stress-free

Step-by-Step Cooking Instructions for Pumpkin Honey Bun Cake

Pre-Cooking Prep for Pumpkin Honey Bun Cake

Start by preparing your wet and dry mixtures separately for the best texture:

1. In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla extract. Whisk vigorously until the mixture is smooth and well-blended about 2 minutes. The mixture should be slightly glossy.
2. In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Sifting isn’t just fussy baker talk it prevents lumps and ensures even distribution of leaveners and spices.
3. Gently fold the dry ingredients into the wet mixture using a rubber spatula. Mix just until no flour streaks remain. Overmixing develops gluten and creates a tough cake, so stop as soon as everything is combined.

Cooking Method for Pumpkin Honey Bun Cake

This is where the magic happens creating that signature honey bun swirl:

1. Pour half of the batter into your prepared 9×13-inch pan, spreading it evenly with an offset spatula or the back of a spoon. Make sure it reaches all corners.
2. Sprinkle the cinnamon-sugar mixture evenly over the batter layer. This creates that beautiful marbled effect and concentrated sweetness in every bite. Don’t be shy cover the entire surface.
3. Carefully spread the remaining batter on top, being gentle so you don’t disturb the cinnamon layer too much. Some swirling is perfect it creates visual interest.
4. Optional swirl technique: Use a butter knife to create figure-eight patterns through the layers for an even more dramatic marbled look.
5. Bake at 350°F for 35–40 minutes, rotating the pan halfway through for even browning.

Doneness Check for Pumpkin Honey Bun Cake

Knowing when your cake is perfectly baked is crucial:

Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few moist crumbs (not wet batter), your Pumpkin Honey Bun Cake is ready. The edges should be lightly golden and pulling away slightly from the pan sides. If the toothpick comes out with wet batter, bake for an additional 3-5 minutes and test again.

Resting Pumpkin Honey Bun Cake

Patience pays off here:

Let the cake cool in the pan for 10 minutes before slicing. This resting period allows the structure to set, preventing crumbling when you cut. The cake will continue cooking slightly from residual heat, ensuring a perfect texture throughout. For cleanest slices, cool completely, but I won’t judge if you sneak a warm piece it’s absolutely divine with the cinnamon swirl still gooey.

Pro Tips for Perfect Pumpkin Honey Bun Cake

Avoiding Dense or Dry Cake

The most common mistake with pumpkin cakes is overbaking or overmixing. Here’s how to avoid both:

• Don’t overmix the batter fold just until combined to keep the crumb tender
• Check for doneness early start testing at 35 minutes since ovens vary
• Use fresh leavening agents old baking powder or soda won’t give proper rise
• Measure flour correctly spoon it into your measuring cup and level off; scooping packs in too much flour

Tool Recommendations for Pumpkin Honey Bun Cake

Having the right tools makes baking easier and more successful:

• 9×13-inch metal baking pan conducts heat better than glass for even baking
• Offset spatula perfect for spreading batter smoothly
• Wire cooling rack allows air circulation for even cooling
• Instant-read thermometer—the internal temperature should reach 200-205°F when done
• Fine-mesh sifter creates lump-free dry ingredients

Storage & Reheating Your Pumpkin Honey Bun Cake

This cake keeps beautifully, making it perfect for meal prep:

• Room temperature: Cover tightly with plastic wrap or store in an airtight container for up to 3 days
• Refrigerated: Lasts up to 1 week when properly covered
• Frozen: Wrap individual slices in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator
• Reheating: Microwave individual slices for 15-20 seconds for that fresh-baked warmth

Flavor Variations for Pumpkin Honey Bun Cake

One of the best things about this recipe is how adaptable it is to different tastes and dietary needs.

Spicy Twist for Pumpkin Honey Bun Cake

Add heat and depth by incorporating ½ teaspoon of ground ginger and a pinch of cayenne pepper to the batter. For an extra kick, add ¼ teaspoon of cardamom to the cinnamon swirl. These warm spices complement the pumpkin beautifully and create a more complex flavor profile.

Keto/Paleo Pumpkin Honey Bun Cake

For low-carb adaptations, substitute almond flour or a 1:1 gluten-free baking blend for the all-purpose flour. Replace the sugars with a granulated erythritol blend (like Swerve) in equal amounts. Use coconut oil instead of vegetable oil for a paleo-friendly version. Note that the texture will be slightly denser but still delicious.

Global Flavors for Pumpkin Honey Bun Cake

Take inspiration from around the world:

• Mexican Chocolate: Add 2 tablespoons cocoa powder and ½ teaspoon of cinnamon to the batter, plus a pinch of chili powder
• Chai-Spiced: Include ground cardamom, ginger, and a touch of black pepper for a chai tea-inspired version
• Maple Pecan: Replace brown sugar with pure maple syrup and add ½ cup chopped pecans to the cinnamon swirl

Flavor Variation Comparison Table

Serving Suggestions for Pumpkin Honey Bun Cake

This Pumpkin Honey Bun Cake is delicious on its own, but these pairings take it to the next level:

For Breakfast or Brunch:

• Serve warm with a dollop of vanilla Greek yogurt and a drizzle of pure maple syrup
• Pair with hot coffee, chai latte, or spiced apple cider
• Add a side of crispy bacon for a sweet-savory contrast

For Dessert:

• Top with cream cheese frosting or a simple vanilla glaze for extra indulgence
• Serve à la mode with vanilla bean or cinnamon ice cream
• Pair with whipped cream infused with a touch of bourbon or rum extract

Beverage Pairings:

• Coffee lovers: Dark roast or espresso cuts through the sweetness beautifully
• Tea drinkers: Try English breakfast, chai, or rooibos
• Cocktails: Pairs wonderfully with an Irish coffee or bourbon-spiked hot chocolate

FAQs About Pumpkin Honey Bun Cake

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! Roast pumpkin chunks at 400°F until tender, then blend until smooth. Make sure to drain excess moisture through a fine-mesh sieve before using. Fresh pumpkin has a slightly more complex flavor than canned.

Can I make this Pumpkin Honey Bun Cake ahead of time?

Yes! This cake actually tastes better the next day as the flavors meld. Bake it up to 2 days ahead, cover tightly, and store at room temperature. You can also freeze the unfrosted cake for up to 3 months.

How do I prevent the cinnamon swirl from sinking?

Make sure your batter isn’t too thin it should be thick enough to support the cinnamon-sugar layer. Also, don’t add too much cinnamon-sugar mixture, which can become heavy. The recipe proportions are calibrated to prevent sinking.

Can I make this in a different pan size?

You can use two 8-inch round pans (reduce baking time to 25-30 minutes) or a Bundt pan (increase baking time to 45-50 minutes). Adjust baking times and test for doneness with a toothpick.

My cake turned out dense—what happened?

Common causes include overmixing the batter (which develops too much gluten), using old leavening agents, or mismeasuring flour. Make sure to gently fold ingredients and measure flour by spooning it into your measuring cup.

Is this Pumpkin Honey Bun Cake safe during pregnancy?

Yes! This recipe uses fully cooked eggs and contains no raw ingredients or alcohol. However, always consult with your healthcare provider about dietary concerns during pregnancy.

Can I add nuts or chocolate chips?

Definitely! Fold ½ cup of chopped pecans, walnuts, or chocolate chips into the batter before pouring into the pan. They add wonderful texture and flavor variations.

Conclusion

There you have it the Pumpkin Honey Bun Cake that brings together the best of fall baking with the nostalgic sweetness of a classic honey bun. This recipe has become a beloved tradition in my kitchen, and I hope it finds a special place in yours too.

Fire up your oven and try this tonight! Whether you’re baking for a cozy family breakfast, a holiday potluck, or just treating yourself to something special, this cake delivers comfort and flavor in every bite.

Join thousands of home cooks who’ve fallen in love with this recipe and made it their own with creative twists and personal touches. I’d love to hear how yours turns out share your baking adventures with me!

If you enjoyed this recipe, be sure to share it with your friends or save it for later! I’d love to see your unique twist feel free to post your photos on Pinterest!

Pumpkin Honey Bun Cake | Moist & Easy Fall Dessert

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• Author: Emili
• Total Time: 55 mins
• Yield: 12 servings 1x
• Diet: Vegetarian

Print Recipe

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Description

This Pumpkin Honey Bun Cake is moist, spiced, and layered with cinnamon sugar – the perfect cozy fall dessert.

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Ingredients

Scale 1x2x3x

2 cups all-purpose flour

1 cup sugar

1/2 cup brown sugar

1 cup pumpkin puree

1/2 cup sour cream (or Greek yogurt)

2 large eggs

1/2 cup vegetable oil

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1 tsp vanilla extract

1/2 cup cinnamon-sugar mix

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Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×13 pan.

2. Mix pumpkin puree, sugar, eggs, oil, sour cream, and vanilla.

3. In another bowl, whisk flour, baking powder, baking soda, cinnamon, and nutmeg.

4. Combine wet and dry ingredients until just mixed.

5. Spread half batter in pan and sprinkle with cinnamon-sugar.

6. Top with remaining batter.

7. Bake for 35–40 minutes until a toothpick comes out clean.

8. Cool 10 minutes before serving.

Notes

For extra flavor, add chopped pecans or a cream cheese swirl.

Store at room temp 2 days or refrigerate up to 5 days.

Freeze wrapped slices for up to 2 months.

• Prep Time: 15 mins
• Cook Time: 40 mins
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 22g
• Sodium: 190mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 35mg

Keywords: Pumpkin Honey Bun Cake, pumpkin dessert, fall cake recipe