Easy Pumpkin Honey Bun Cake – Perfect for Fall Gatherings

Did You Know 75% of Home Bakers Avoid Pumpkin Desserts Because They Think They’re Too Complicated?

If you’ve ever stared longingly at a pumpkin dessert recipe only to scroll past because it seemed fussy, you’re not alone. But what if I told you there’s a way to capture all the cozy, spiced magic of autumn in one effortless cake? Enter the Pumpkin Honey Bun Cake—a swirl of cinnamon-kissed pumpkin batter, sticky honey glaze, and buttery crumb that comes together like a dream. No fancy techniques, no marathon bake times—just pure, uncomplicated comfort in every bite.

This recipe was born on a chilly Sunday morning when my craving for something sweet collided with a half-can of leftover pumpkin puree. I wanted the nostalgia of those mall honey buns from my childhood, but with the warm depth of pumpkin spice. The result? A tender, moist cake that’s somehow both decadent and wholesome, with ribbons of brown sugar and cinnamon weaving through every slice. It’s the kind of dessert that makes you pause mid-forkful to sigh happily—and then immediately plan when you can make it again.

What makes this Pumpkin Honey Bun Cake truly special is how it bridges seasons. The pumpkin keeps it grounded in fall flavors, while the honey glaze adds a sunny sweetness that feels like a hug. It’s perfect for breakfast with coffee (we won’t judge), as an afternoon pick-me-up, or dressed up with vanilla ice cream for dessert. And here’s the best part: You likely have most ingredients in your pantry right now. So let’s turn that “too complicated” myth into crumbs, shall we?

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Pumpkin Honey Bun Cake: A Cozy Autumn Delight

There’s something magical about the way pumpkin and honey come together—warm, sweet, and just a little nostalgic. This Pumpkin Honey Bun Cake is like a hug in dessert form, with swirls of cinnamon sugar and a tender crumb that melts in your mouth. Whether you’re serving it for breakfast (because yes, cake for breakfast is absolutely acceptable) or as an after-dinner treat with a cup of spiced tea, it’s bound to become a seasonal favorite.

Ingredients You’ll Need

• 1 ½ cups all-purpose flour – The foundation of our cake, giving it just the right amount of structure.
• 1 teaspoon baking powder – A little lift to keep things light and fluffy.
• ½ teaspoon baking soda – Works with the pumpkin’s moisture for the perfect rise.
• 1 teaspoon cinnamon – Because pumpkin and cinnamon are soulmates.
• ½ teaspoon nutmeg – A whisper of warmth that makes all the difference.
• ¼ teaspoon cloves – Just a pinch for depth—don’t skip it!
• ½ teaspoon salt – Balances the sweetness and enhances every flavor.
• ¾ cup pumpkin puree – Use homemade or canned, but make sure it’s pure pumpkin, not pie filling.
• ½ cup honey – The star of the show! Go for a rich, local honey if you can.
• ⅓ cup melted butter – Adds richness and that irresistible buttery aroma.
• 1 large egg – Binds everything together beautifully.
• 1 teaspoon vanilla extract – A splash of vanilla makes everything taste like home.

For the Cinnamon Swirl

• ¼ cup brown sugar – Deep, caramel-like sweetness for the swirl.
• 1 tablespoon cinnamon – Because you can never have too much cinnamon in autumn.
• 2 tablespoons melted butter – Helps the swirl stick and adds a little decadence.

Let’s Bake This Beauty

1. Preheat & Prep: Start by preheating your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper for easy removal later. There’s nothing worse than a beautiful cake stuck in the pan!
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Take a moment to inhale that spiced aroma—it’s the scent of autumn in a bowl.
3. Combine Wet Ingredients: In another bowl, whisk the pumpkin puree, honey, melted butter, egg, and vanilla until smooth. Pro tip: If your honey is thick, warm it slightly to make mixing easier.
4. Bring It Together: Gently fold the dry ingredients into the wet mixture until just combined. Overmixing can lead to a dense cake, so a few lumps are totally fine—they’ll disappear in the oven.

Now comes the fun part—the swirl! But we’ll save that for the next steps. (Trust me, it’s worth the wait.)

Conclusion

This Pumpkin Honey Bun Cake is the perfect blend of cozy fall flavors and nostalgic sweetness. With its tender crumb, warm spices, and luscious honey glaze, it’s a dessert that feels like a hug in every bite. Whether you’re serving it for breakfast, dessert, or just because, this cake is sure to become a seasonal favorite.

Ready to bake up some autumnal magic? Give this recipe a try and let me know how it turns out in the comments below—I’d love to hear your thoughts! And if you’re craving more pumpkin-inspired treats, be sure to check out my Pumpkin Spice Latte Cookies or Creamy Pumpkin Soup for more seasonal inspiration.

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! If you prefer fresh pumpkin, simply roast or steam it until tender, then puree until smooth. Just make sure to drain any excess moisture to keep the cake’s texture perfect.

Can I make this cake ahead of time?

Yes! This cake stays moist and delicious for up to 3 days when stored in an airtight container at room temperature. You can also freeze it (without the glaze) for up to a month—just thaw and add the glaze before serving.

What can I substitute for honey in the glaze?

If you don’t have honey on hand, maple syrup makes a wonderful substitute and adds a lovely autumnal twist. Alternatively, a simple powdered sugar glaze (milk + powdered sugar) works too!

Can I add nuts or other mix-ins?

Of course! Chopped pecans or walnuts would add a delightful crunch. For extra indulgence, try folding in a handful of cinnamon chips or even a swirl of cream cheese filling.

Why is my cake dense instead of fluffy?

Overmixing the batter can lead to a denser texture. Be sure to mix just until the ingredients are combined—a few small lumps are okay! Also, double-check that your baking powder is fresh for the best rise.