If you’re craving something warm, spiced, and a little indulgent to pair with your morning coffee, this pumpkin honey bun cake is about to be your new favorite. With layers of moist pumpkin cake and sweet walnut filling, all finished off with a luscious vanilla glaze, this fall breakfast cake is equal parts cozy and irresistible. Perfect for a brunch cake, holiday table, or a sweet start to any autumn morning.

Why You’ll Love This Pumpkin Honey Bun Cake

This glazed pumpkin dessert has all the comforting notes of a classic honey bun—with a seasonal twist. The canned pumpkin and sour cream make the cake unbelievably moist, while the pumpkin pie spice brings all the warm, cozy vibes. The walnut filling adds texture and a nutty richness that perfectly complements the sweet glaze on top. And did I mention it starts with a boxed cake mix? Easy, fast, and fabulous.

Ingredients You’ll Need

Cake Batter:

1 box (432 g) super moist yellow cake mix
½ cup vegetable oil (120 ml)
4 large eggs
½ cup sour cream (120 g)
¾ cup canned pumpkin (180 g), not pumpkin pie mix
2½ tsp pumpkin pie spice

Walnut Filling:

¾ cup brown sugar (150 g)
½ cup chopped walnuts (60 g)

Glaze:

1 cup powdered sugar (120 g)
2 tbsp milk (30 ml)
1 tsp vanilla extract

How to Make Pumpkin Honey Bun Cake

Preheat Oven: Set oven to 350°F (175°C). Grease a 13×9-inch (23×33 cm) baking pan.
Mix the Cake Batter: In a large bowl, combine cake mix, oil, eggs, sour cream, pumpkin, and pumpkin pie spice. Beat with an electric mixer for about 2 minutes until smooth.
Layer the Batter and Filling: Spread 2 cups of batter evenly in the prepared pan. In a small bowl, mix brown sugar and chopped walnuts. Sprinkle evenly over the batter. Spoon remaining batter on top and carefully spread to cover the filling.
Bake: Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Place pan on a cooling rack.
Glaze the Cake: While the cake is still hot, whisk powdered sugar, milk, and vanilla until smooth. Pour glaze over the hot cake and spread evenly. Allow to cool completely before serving.

Tips for the Best Brunch Cake Experience

Use a spoon and offset spatula to gently spread the top layer of batter—it’s thick but worth the effort!
Toast the walnuts before using for an even deeper nutty flavor.
Let the glaze soak in fully before slicing for clean, glossy pieces.
Add a pinch of salt to the glaze if you like a sweet-salty contrast.

A Slice of My Autumn Kitchen

This pumpkin honey bun cake came to life one chilly Saturday morning when I wanted to bake but didn’t want a full-on pie or muffins. Inspired by the honey buns my grandmother used to make, I swapped in pumpkin and a bit of spice, and it became an instant hit with my family. Now it’s a must-make for every fall brunch and a favorite for cozy weekend mornings.

How to Serve This Glazed Pumpkin Dessert

Slice it up for breakfast with hot coffee or serve it warm with whipped cream as an after-dinner treat. It’s also a lovely addition to any brunch spread—pair it with scrambled eggs, fruit salad, and mimosas. For a holiday twist, top with a dusting of cinnamon sugar or a drizzle of maple glaze.

How to Store Your Pumpkin Honey Bun Cake

Let the cake cool completely, then store covered at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days and bring to room temp before serving. You can also freeze slices individually—wrap in plastic and foil, then thaw overnight.

FAQs

Can I use homemade pumpkin puree?

Yes, just make sure it’s well-drained and smooth.

Can I skip the walnuts?

Absolutely—pecans are a great substitute or you can leave the nuts out entirely.

Can I make this ahead of time?

Yes! It’s even better the next day after the flavors have melded.

Is this more of a cake or a breakfast item?

Both! It walks the line perfectly between dessert and brunch treat.

Pumpkin, Spice, and Everything Nice

Whether you’re sharing it at brunch, bringing it to a fall gathering, or sneaking a slice with your morning coffee, this pumpkin honey bun cake hits all the sweet spots. Moist, spiced, nutty, and topped with a dreamy glaze—it’s a little taste of fall in every bite.

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