Simple ingredients and a box of cake mix come together in ten minutes to make a Pumpkin Honey Bun Cake with a sweet brown sugar-pecan swirl in the center.

Warm piece of pumpkin cake with a honey bun filling sitting on a stack of plates with a fork and the full cake in the background.

Each bite of cake has pureed pumpkin mixed in to create a delightful dessert that we look forward to making each fall.

Inspired by our fall favorite Pumpkin Spice Cupcakes and Sweet Potato Honey Bun Cake, this warm, fragrant cake has great reviews!

Why This Pumpkin Cake Recipe Works:

Start with a box of cake mix to make a warm, fragrant pumpkin dessert that is super easy and delicious!
The pumpkin flavor is enhanced with cinnamon, nutmeg and pecans to create a special twist on our classic Honey Bun Cake that’s perfect for fall.
Pumpkin Honey Bun Cake is perfect to make as a treat for teachers on conference night or to share with family to extend kindness.

Warm, moist piece of pumpkin honey bun cake with a fork taking a piece off the side with the full 9x13 cake from a box mix in the background.

Ingredients Needed:

Yellow Cake Mix – a box of butter golden or classic yellow both work fine
Cake Enhancements – eggs, vegetable oil, sour cream, vanilla and pure pumpkin
Honey Bun Filling – light brown sugar, cinnamon, nutmeg and chopped pecans
Icing – powdered sugar and milk

Ingredients to make pumpkin honey bun cake are a box of butter golden cake mix, pumpkin puree, sour cream, brown sugar, eggs, powdered sugar, milk, vegetable oil, vanilla, pecans, cinnamon and nutmeg on a wooden counter top.

Step By Step Instructions

In a medium sized mixing bowl stir together the box mix of cake, sour cream, oil, vanilla and lightly beaten eggs. Mix well.

Then stir in pureed pumpkin.

Sour cream, vegetable oil, eggs and vanilla added to a box of cake mix in a white mixing bowl.

Red handheld mixer stirring together batter for a pumpkin honey bun cake.

Pour half of the batter in the bottom of a 9 x 13″ dish.

Mix up the honey bun filling ingredients.

Half of the pumpkin cake batter from a box mix poured into a glass 9 x 13" baking dish.

Cinnamon and nutmeg poured over brown sugar in a white bowl.

Spoon or sprinkle all of the filling over half of the cake batter. Cover the batter to the edges.

Then pour the remaining batter carefully over the top to get as even of coverage as possible.

Use a butter knife to lightly swirl the mixture together.

Honey bun filling made of brown sugar, cinnamon, nutmeg and chopped pecans sprinkled on top of yellow cake batter.

Remaining half of cake batter spread over brown sugar and pecan filling.

Bake in an oven preheated to 350℉ for 40 to 45 minutes until a toothpick inserted in the center comes out clean.

Allow cake to cool for about 15 minutes and then mix together the powdered sugar and 1 tablespoon of milk at a time until it reaches the desired consistency. Drizzle on top of the cake and enjoy.

Fork stirring together powdered sugar and milk in a small white bowl.

A simple powdered sugar icing drizzled over top of a pumpkin cake made from a box mix.

Pumpkin Honey Bun Cake Recipe Tips:

We absolutely love this cake served warm.
Use a tablespoon to drizzle in an attractive pattern over top of the warm cake.
For an extra special touch, make a little extra icing to drizzle over each piece once it is plated.
A few tablespoons of finely chopped pecans can be sprinkled on top of the cake batter before baking to add more crunch and texture to the top. Or amp up the amount of pecans in the filling for a more nutty taste.