Gluten-Free Easy Pumpkin Honey Bun Cake
A moist and spiced pumpkin cake featuring layers of tender cake batter swirled with cinnamon-brown sugar and crunchy walnuts, then topped with a sweet vanilla glaze. This autumn-inspired dessert combines the convenience of a cake mix with homemade touches like pumpkin puree and warm spices. Perfect for fall gatherings, potlucks, or cozy family dinners when you want something special but simple to prepare.
Ingredients
Instructions
- 1
Preheat oven to 350°F and grease a 13x9-inch baking dish
- 2
Combine cake mix, oil, eggs, sour cream, pumpkin, and pumpkin pie spice in a large bowl
- 3
Mix with electric mixer on medium speed for 2 minutes until well blended
- 4
Pour 2 cups of batter into prepared baking dish and spread evenly
- 5
Mix chopped walnuts and brown sugar in separate bowl
- 6
Sprinkle walnut mixture over batter in pan
- 7
Spoon remaining batter on top and spread evenly with spatula to cover filling completely
- 8
Bake for 35-40 minutes or until toothpick inserted in center comes out clean
- 9
Place on cooling rack when done
- 10
Whisk together powdered sugar, milk, and vanilla for glaze
- 11
Pour glaze over warm cake and spread evenly with spatula
- 12
Cool completely before serving
Tips
Make sure to use plain pumpkin puree, not pumpkin pie filling, as the latter contains added spices and sugar that will throw off the recipe balance
Don't overmix the batter once you add the dry ingredients - mix just until combined to keep the cake tender
Let the cake cool completely before cutting to allow the glaze to set and prevent messy slices
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1 day ahead - add glaze just before serving for best appearance
Serve at room temperature, cut into squares with a sharp knife
Common Mistakes
Don't skip greasing the pan thoroughly to avoid sticking
Avoid opening oven door during first 30 minutes of baking to prevent sinking
Don't glaze while cake is too hot or glaze will melt and run off
Substitutions
different flavor profile
FAQ
Can I make this without nuts?
Yes, simply omit the walnuts from the brown sugar layer. You can add extra brown sugar or a sprinkle of cinnamon instead for flavor.
What if I don't have pumpkin pie spice?
Mix your own using 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp allspice, and 1/8 tsp cloves for this recipe amount.
How long will this cake keep?
Store covered at room temperature for 3 days or refrigerated for up to 1 week. The glaze may soften slightly when refrigerated.