Pumpkin Spice Honey Bun Cake

"Homemade easy Pumpkin Spice Coffee Cake is the perfect fall breakfast treat. Using a doctored cake mix, with a ribbon of gooey brown sugar and pecan swirl throughout, finished with a simple maple syrup glaze. A quick, moist and delicious fall dessert."
-- @thefreshcooky
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  • Recipe Card
Prep time 20mins
Cook time 35mins
Serves or Makes: 12

Recipe Card

Pumpkin Spice Cake


  • 1 box Spiced Cake Mix (Or Vanilla)
  • 1/2 cup vegetable oil (I used Avocado)
  • 4 large eggs
  • 1/2 cup Greek Yogurt (plain, or sub with sour cream)
  • 3/4 cup canned pumpkin puree (not pumpkin pie mix)
  • 2 1/2 teaspoon pumpkin pie spice

Maple Glaze


  • 1 cup powdered sugar
  • 2 tablespoons milk or cream
  • 1 teaspoon maple syrup (or vanilla - or both)

Streusel Swirl


  • 3/4 cup packed brown sugar (light or dark)
  • 1/2 cup chopped pecans (or walnuts)


  • Step 1

    Grease a 13x9 inch baking pan and preheat oven to 350° F (325° for dark coated or glass pans). Pour cake mix, oil, eggs, pumpkin puree, Greek yogurt (or sour cream), pumpkin pie spice mix in a bowl or stand mixer and beat on medium speed for 2 minutes, scraping the bowl at about 1 minute. Spoon half the batter into the bottom of the pan and spread to edges.

  • Step 2

    In a small bowl, mix brown sugar and nuts and sprinkle evenly over top of batter, then spoon the rest of the batter over top of cake, using a spatula or offset spatula to carefully and evenly cover the streusel topping.

  • Step 3

    Bake at 350 and start checking for doneness at 30 minutes, baking up until 40 minutes. Edges should just start to pull away from pan and toothpick inserted should come out clean. Remove from oven and quickly whisk glaze ingredients together until smooth, pouring over cake and smoothing over the top of the warm cake. Cool completely on wire rack and enjoy warm or completely cooled. Store covered on countertop for 3-4 days (if it lasts that long) or refrigerate up to a week, may be frozen up to 3 months, but the glaze will "melt" into the cake as it thaws, not necessarily a bad thing. If desired to "dress it back up" you may make a small amount of glaze and drizzle over thawed cake or dust with a little powdered sugar.

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