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Pumpkin Honey Bun Cake

Pumpkin honey bun cake with a cinnamon-brown sugar swirl baked into a tender spiced sheet cake and finished with a thick vanilla glaze drizzled in stripes. This 9x13 cake bakes until the center sets and the glaze melts slightly for a soft, sticky finish.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 box (15.25 oz) yellow or spice cake mix
  • 4 eggs
  • 1 cup sour cream
  • 2 0.6666666666666666 cup vegetable oil
  • 0.5 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
For cinnamon swirl
  • 1 cup brown sugar, packed
  • 2 tbsp cinnamon
  • 1 tsp pumpkin pie spice
For vanilla glaze
  • 2 cup powdered sugar
  • 4 tbsp milk
  • 1 tsp vanilla
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep and make the cake batter
  1. Preheat the oven to 350F, then grease a 9x13 baking dish so the cake releases cleanly.
  2. Beat the cake mix, eggs, sour cream, vegetable oil, pumpkin puree, pumpkin pie spice, and 1 teaspoon cinnamon until smooth.
  3. Pour half the batter into the greased dish and spread it into an even layer.
Add the cinnamon swirl and bake
  1. Mix the cinnamon swirl ingredients (brown sugar, 2 tablespoons cinnamon, and 1 teaspoon pumpkin pie spice) and sprinkle half over the batter.
  2. Pour the remaining batter on top and spread it out gently.
  3. Sprinkle the remaining cinnamon swirl over the top, then swirl with a knife to create a marbled pattern.
  4. Bake at 350F for 38-45 minutes, until a toothpick comes out clean.
Glaze and serve
  1. Whisk the vanilla glaze ingredients (powdered sugar, milk, vanilla, and 1/4 teaspoon cinnamon) until smooth.
  2. Pour the glaze over the hot cake while it’s still in the pan, drizzling in stripes.
  3. Serve warm or at room temperature.

Notes

Pro tip: Swirl the cinnamon mixture after sprinkling—aim for gentle figure-eight motions so you get visible ribbons throughout the cake. Store leftovers covered in the refrigerator for up to 4 days; freeze glazed cake portions for up to 2 months. For a different dietary option, use gluten-free yellow or spice cake mix (check the blend’s bake instructions) and keep the rest the same.