Pumpkin Honey Bun Cake
Warm cozy and completely impossible to resist — this Pumpkin Honey Bun Cake is the fall bake that is going to have everyone reaching for seconds before they even finish their first slice. The cake is incredibly soft and tender with a delicate crumb packed with warm spiced pumpkin flavor that makes every single bite feel like a warm little hug. A cinnamon brown sugar filling swirls throughout and melts beautifully into the cake as it bakes for that classic honey bun flavor in the most effortless and deeply comforting way. Baked until perfectly golden and finished with a blanket of honey cream cheese glaze that soaks right into the warm cake — every single bite just melts in your mouth.
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Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Salted Butter: Used in both the cinnamon filling and the pumpkin cake — softened into the cinnamon filling for a thick spreadable consistency that disperses beautifully throughout the batter and melts into the crumb as it bakes, and melted into the pumpkin cake batter for a rich buttery depth that enhances all the warm spiced pumpkin flavors.
Light Brown Sugar: Used in both the cinnamon filling and the pumpkin cake batter for a deep molasses-like sweetness that enhances the warm cinnamon and spiced pumpkin flavors and creates the most perfectly caramelized and gooey swirl throughout every single slice.
All-Purpose Flour: Used in both the cinnamon filling and the pumpkin cake batter — a small amount in the filling helps thicken it to a perfectly spreadable consistency, and as the base of the cake batter it provides just enough structure while keeping the crumb incredibly soft tender and delicate.
Cinnamon: Used in both the cinnamon filling and the pumpkin cake batter for that warm cozy spice that gives every single bite that classic honey bun flavor and deeply comforting fall warmth.
Vanilla Bean Paste or Extract: Adds a warm sweet aromatic depth to the cinnamon filling the pumpkin cake batter and the honey cream cheese glaze throughout every single bite.
Salt: Balances the sweetness and enhances all the warm spiced pumpkin cinnamon and honey flavors throughout the cake and glaze.
Baking Powder: Provides the lift needed to make this pumpkin cake incredibly soft fluffy and perfectly tender with a beautiful even rise from edge to center.
Baking Soda: Works alongside the baking powder to help the cake rise and stay soft and tender with a perfectly fluffy and delicate crumb throughout.
Pumpkin Pie Spice: Adds that signature warm blend of nutmeg ginger and cloves to the pumpkin cake that gives every single bite that deeply comforting and irresistible fall pumpkin flavor.
Avocado Oil: Added to the pumpkin cake batter alongside the melted butter for extra moisture that keeps the crumb incredibly soft tender and perfectly moist for days. Any neutral oil of choice works as a substitute.
Granulated Sugar: Works alongside the brown sugar for a perfectly balanced sweetness and helps create that beautifully golden exterior and slightly crisp edges on every single slice.
Pumpkin Puree: The star of the cake — plain canned pumpkin puree adds incredible natural sweetness moisture and that signature warm spiced pumpkin flavor that makes every single bite feel like fall. Make sure to use plain pumpkin puree and not pumpkin pie filling.
Eggs: Provide structure richness and stability to the pumpkin cake batter while helping the cake hold together and bake up perfectly soft tender and golden throughout.
Cream Cheese: The base of the rich and tangy honey cream cheese glaze — make sure it is fully at room temperature before beating for the smoothest most pourable glaze that soaks beautifully into every single hole in the warm cake.
Powdered Sugar: Sweetens and thickens the honey cream cheese glaze into a perfectly smooth and pourable consistency that blankets the warm cake and soaks into every single hole for the most melt-in-your-mouth result.
Honey: Added to the honey cream cheese glaze for a natural floral sweetness that pairs so beautifully with the tangy cream cheese and warm spiced pumpkin cake for the most uniquely delicious and irresistible finishing touch.
Milk: Whisked into the honey cream cheese glaze for a smooth silky and perfectly pourable consistency that soaks beautifully into the warm cake.
Why You’ll Love Pumpkin Honey Bun Cake:
Incredibly Soft Tender And Melt-In-Your-Mouth: The cake is incredibly soft tender and perfectly delicate with a crumb that practically melts in your mouth with every single bite. This is the kind of cake texture that makes people stop and ask what you did differently.
Warm Spiced Pumpkin Flavor: Every single bite is packed with that warm cozy and deeply comforting spiced pumpkin flavor that makes this cake feel like a warm little hug from the very first slice to the very last.
Cinnamon Brown Sugar Swirl: A cinnamon brown sugar filling swirls throughout the entire cake and melts beautifully into the crumb as it bakes for that classic honey bun flavor in every single bite. It is warm caramelized and completely irresistible.
Honey Cream Cheese Glaze Blanket: The honey cream cheese glaze blankets the entire top of the warm cake and soaks right in for the most rich tangy and perfectly sweet finishing touch that makes every single bite truly unforgettable.
Every Bite Melts In Your Mouth: The combination of the soft spiced pumpkin crumb the warm cinnamon brown sugar swirl and the honey cream cheese glaze creates the most incredible melt-in-your-mouth experience in every single bite.
Classic Honey Bun Flavor In Cake Form: All the warm nostalgic flavors of a classic honey bun — cinnamon sugar swirl and cream cheese glaze — come together in the most effortless and deeply satisfying pumpkin cake form.
Served Warm For The Best Experience: This cake is at its absolute best served warm straight from the oven with the honey cream cheese glaze still melting over the top. It is genuinely one of the most comforting things you will ever eat.
Perfect For Any Fall Occasion: Whether it is a cozy weekend morning a holiday gathering a Thanksgiving breakfast or any time a pumpkin craving hits this pumpkin honey bun cake is always the ultimate crowd-pleasing fall treat on the table.
Tips for Making Pumpkin Honey Bun Cake:
Make The Cinnamon Filling First: Prepare the cinnamon filling before mixing the cake batter so it is ready to layer the moment the batter is done. Having it ready makes the whole assembly process seamless and efficient.
Use Softened Butter For The Cinnamon Filling: The butter for the cinnamon filling should be softened not melted. Softened butter creates a thick spreadable filling that disperses beautifully throughout the cake and melts into the crumb as it bakes for that classic honey bun swirl.
Use Pumpkin Puree — Not Pumpkin Pie Filling: Make sure to use plain canned pumpkin puree and not pumpkin pie filling. Pumpkin pie filling has added sugar and spices that will throw off the flavor balance of the cake.
Use Room Temperature Eggs: Room temperature eggs incorporate more evenly into the batter and give you the most consistent smooth and tender crumb throughout.
Don’t Overmix The Batter: Fold the dry and wet ingredients together until just combined. Overmixing will develop the gluten too much and result in a tougher denser cake instead of that incredibly soft and delicate crumb.
Layer The Cinnamon Filling In The Middle And On Top: Spreading half of the cinnamon filling in the middle and the other half on top ensures the warm caramelized cinnamon brown sugar swirl is beautifully distributed throughout every single layer of the cake.
Swirl Gently: Use a knife or toothpick to gently swirl the cinnamon filling into the batter — do not over-swirl or you will lose those beautiful distinct ribbons of cinnamon filling throughout the cake.
Spread Each Layer Into An Even Layer: Take your time spreading both the batter layers into an even layer in the pan. An even base ensures the cake bakes consistently from edge to center and every slice has the same beautiful swirl.
Use Both Butter And Oil: This cake uses both melted butter and oil intentionally — the butter adds a rich flavor and the oil keeps the crumb incredibly moist and tender for days. Do not substitute one for the other for the best result.
Check At The 45 Minute Mark: Start checking the cake at 45 minutes — it is done when the top is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Do not overbake or you will lose that incredibly soft and tender crumb.
Make The Honey Cream Cheese Glaze While The Cake Bakes: Prepare the glaze during the baking time so it is perfectly smooth and ready to pour the moment the cake comes out of the oven and has rested.
Use Softened Cream Cheese For The Glaze: Cold cream cheese will result in a lumpy glaze that is hard to beat smooth. Make sure it is fully at room temperature before beating for the silkiest most pourable result.
Poke Holes All Over The Surface: After the initial rest use a knife to poke holes all over the surface of the warm cake before pouring the glaze. This is what allows the honey cream cheese glaze to sink deeply into the cake for that incredible melt-in-your-mouth experience in every single bite.
Pour The Glaze While The Cake Is Still Warm: Pour and spread the honey cream cheese glaze over the cake while it is still warm. The warmth of the cake helps the glaze sink into all the holes and soak into the crumb for the most rich and indulgent result.
Let The Glaze Sink In Before Serving: Allow the cake to rest for at least another 10-15 minutes after adding the glaze before slicing. This gives the glaze time to fully sink into the cake and set slightly for the most perfectly glazed and indulgent result in every single slice.
Serve Warm For The Best Experience: This cake is at its absolute best served warm straight from the pan with the honey cream cheese glaze still melting into every single bite. It is genuinely one of the most comforting things you will ever eat.
How to Store Pumpkin Honey Bun Cake:
Best Served Fresh: This pumpkin honey bun cake is at its absolute best served warm the day it is made with the honey cream cheese glaze still melting into every single bite and that warm spiced pumpkin and cinnamon brown sugar swirl at its most cozy and irresistible.
Room Temperature: Store the cake covered at room temperature for up to 2 days. The glaze will continue to soak into the cake as it sits making every bite even more moist and deeply flavorful.
Refrigerator: Store leftover cake covered or in an airtight container in the refrigerator for up to 4 days. The cake will firm up slightly in the refrigerator so reheating before serving is recommended for the best warm and tender result.
To Reheat: Warm individual slices in the microwave for 20-30 seconds until warmed through. This brings that soft tender crumb right back and makes every bite melt in your mouth just like it did fresh from the oven.
Make Ahead: This cake bakes up beautifully a day in advance. Bake it allow it to cool completely cover tightly and store at room temperature. Add the honey cream cheese glaze the next day before serving for the freshest and most delicious result.
Make Ahead (Cinnamon Filling): The cinnamon filling can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Let it come to room temperature and soften slightly before spreading into the batter.
Freezer: Freeze individual slices of the cooled unglazed cake in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator reheat in the microwave and drizzle with a fresh batch of honey cream cheese glaze before serving for the best result.
FAQs:
Q: Can I make this pumpkin honey bun cake ahead of time?
A: Yes. Bake the cake a day in advance allow it to cool completely and cover tightly at room temperature. Poke the holes and add the honey cream cheese glaze the next day before serving for the freshest and most delicious result.
Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: No — make sure to use plain canned pumpkin puree and not pumpkin pie filling. Pumpkin pie filling has added sugar and spices that will throw off the flavor balance of the cake.
Q: Why does the cake use both butter and oil?
A: Using both melted butter and oil is completely intentional. The butter adds a rich deep flavor and the oil keeps the crumb incredibly moist and tender for days. Both are important for the best result so do not substitute one for the other.
Q: Why do I use softened butter for the cinnamon filling?
A: Softened butter creates a thick spreadable filling that disperses beautifully throughout the cake and melts into the crumb as it bakes for that classic honey bun swirl. Melted butter will make the filling too runny and it will not layer properly in the batter.
Q: Why do I layer the cinnamon filling in the middle and on top?
A: Layering the cinnamon filling both in the middle and on top ensures it is beautifully distributed throughout every single layer of the cake so you get that warm caramelized cinnamon brown sugar swirl in every single bite.
Q: Why do I poke holes in the cake before adding the glaze?
A: Poking holes all over the surface of the warm cake allows the honey cream cheese glaze to sink deeply into the crumb for that incredible melt-in-your-mouth experience in every single bite. Do not skip this step for the best result.
Q: How do I know when the cake is done baking?
A: The cake is done when the top is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Start checking at the 45 minute mark and bake in 2-3 minute increments if needed.
Q: Can I use a different size pan?
A: A 9x13" baking pan is strongly recommended for the best results and the most even bake. A different size pan will affect the thickness of the cake and the baking time so stick with the 9x13" for the best result.
Q: Can I freeze this cake?
A: Yes. Freeze individual slices of the cooled unglazed cake in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator reheat in the microwave and drizzle with a fresh batch of honey cream cheese glaze before serving.
Q: Can I add nuts to this cake?
A: Yes. Chopped pecans or walnuts make a wonderful addition — fold them into the cinnamon filling or sprinkle them over the top of the batter before baking for a warm nutty crunch that pairs beautifully with the spiced pumpkin and cinnamon brown sugar swirl.
Love this? Check out some of my other fall recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try this pumpkin honey bun cake. Happy baking!
