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Pumpkin Honey Bun Cake

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  • Prep 20 min
  • Total 2 hr 0 min
  • Servings 12
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"Honey Bun" cake, so named because its flavor is reminiscent of a sweet roll, gets a fall makeover by adding pumpkin.
Updated Sep 20, 2016
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  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1/2 cup vegetable oil
  • 4 eggs
  • 1/2 cup sour cream
  • 3/4 cup canned pumpkin (not pumpkin pie mix)
  • 2 1/2 teaspoons pumpkin pie spice
  • 3/4 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla


  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with cooking spray.
  • 2
    In large bowl, beat cake mix, oil, eggs, sour cream, pumpkin and 1 1/2 teaspoons of the pumpkin pie spice with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan (about 2 1/4 cups).
  • 3
    In small bowl, stir together brown sugar, pecans and remaining 1 teaspoon pumpkin pie spice; sprinkle evenly over batter in pan. Carefully pour and spread remaining batter evenly over pecan mixture.
  • 4
    Bake 38 to 42 minutes or until deep golden brown and toothpick inserted in center comes out clean. Remove from oven to cooling rack. In another small bowl, stir powdered sugar, milk and vanilla until thin enough to spread. Prick entire surface of warm cake with fork. Carefully spread powdered sugar mixture over warm cake. Cool completely, about 1 hour. Store covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can freeze leftover pumpkin in an airtight container for your favorite recipes. Just thaw and stir before adding.
  • tip 2
    When frosting a warm cake, spread in just one direction, using long strokes. Using a back-and-forth motion often causes the top layer of cake to come off, leaving crumbs in the frosting.


Nutrition Facts are not available for this recipe
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