PUMPKIN SPICE CAKE WITH HONEY FROSTING
This moist and delicious Pumpkin Spice Cake with Honey Frosting is a nice alternative to pumpkin pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch square baking pan.
- In a medium bowl, whisk flour, baking soda, salt, and pumpkin-pie spice. In a large bowl, whisk eggs, sugar, butter, and pumpkin puree until combined. Add dry ingredients to pumpkin mixture, and mix gently until smooth.
- Turn batter into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes. Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack.
- Make Honey Frosting: In a medium bowl, whisk butter, cream cheese, and honey until smooth.
- Spread top of cooled cake with honey frosting. Cut cake into squares to serve.
PUMPKIN SPICE CAKE WITH HONEY FROSTING
These cupcakes were amazing. Made for my sister's baby shower in the fall. Adapted from Sandra Lee's Semi Homemade magazine. Her recipe was for a 9 inch cake. I adapted it to make approx. 48 cupcakes and made the frosting from scratch.
Provided by Super San Mateo Che
Categories Dessert
Time 50m
Yield 48 cupcakes, 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven 350 degrees.
- Spray the bottoms and sides of the cupcake tins. You can also use paper cups.
- In a large bowl, combine cake mixes, cider, oil, water and honey. Beat at low speed with electric mixer until combined.
- Add eggs one at a time.
- Add spice mix and beat until combined.
- Stir in sour cream.
- Pour batter into cupcake tins about 3/4 filled.
- Bake for 30 minutes or until wooden pick comes out clean.
- Cool in pan for 10 minutes.
- Remove from pan.
- Wait until completely cooled before frosting.
- For the Frosting: Beat cream cheese, butter and honey with electric mixer until light and fluffy.
- Gradually add sugar, spice and cream of tartar, beating well until you reach spreading consistency.
Nutrition Facts : Calories 477.4, Fat 21.6, SaturatedFat 7.6, Cholesterol 52.1, Sodium 353.2, Carbohydrate 69, Fiber 0.5, Sugar 52.5, Protein 3.8
PUMPKIN SPICE CAKE (WITH HONEY FROSTING)
Make and share this Pumpkin Spice Cake (With Honey Frosting) recipe from Food.com.
Provided by dojemi
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Butter a 9-inch square baking pan.
- In a medium bowl, whisk flour, baking soda, salt, and pumpkin-pie spice.
- In a large bowl, whisk eggs, sugar, butter, and pumpkin purée until combined.
- Add dry ingredients to pumpkin mixture, and mix gently until smooth.
- Turn batter into prepared pan, and smooth top.
- Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes.
- Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack.
- Honey Frosting:
- In a medium bowl, whisk together bhe butter, cream cheese and honey until smooth.
- Spread top of cooled cake with Honey Frosting. Cut cake into squares to serve.
Nutrition Facts : Calories 583.6, Fat 30.8, SaturatedFat 19, Cholesterol 128.9, Sodium 503.7, Carbohydrate 71.9, Fiber 1.3, Sugar 42, Protein 7.6
HONEY PUMPKIN CAKE
Make and share this Honey Pumpkin Cake recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Decrease water called for on cake mix box directions to just 2/3 cup of liquid --
- Mix remaining ingredients in this recipe, beating not more than 2 minutes on medium.
- Bake in 2-9" loaf pans, which have been well greased and floured -- for about 35 minutes -- .
Nutrition Facts : Calories 229.9, Fat 12.6, SaturatedFat 3.1, Cholesterol 47.9, Sodium 249.1, Carbohydrate 27.1, Fiber 1.1, Sugar 14.6, Protein 3.3
PUMPKIN-HONEY CAKE
Categories Cake Egg Dessert Bake Thanksgiving Cream Cheese Spice Pumpkin Fall Honey Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10 to 12
Number Of Ingredients 21
Steps:
- Make cake:
- Preheat oven to 350°F. Line 15 1/2 x 10 1/2 x 1-inch jelly roll pan with foil, leaving overhang on short sides; butter and flour foil. Sift 2 1/4 cups flour and next 5 ingredients into medium bowl. Whisk pumpkin, sour cream, honey and vanilla in small bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in eggs 1 at a time. Beat dry ingredients into butter mixture alternately with pumpkin mixture.
- Spread batter evenly in prepared pan. Bake cake until tester inserted into center comes out clean, about 25 minutes. Cool in pan on rack.
- Make frosting:
- Beat cream cheese, powdered sugar, 1/3 cup pumpkin, honey and allspice in large bowl until fluffy. Beat whipping cream in medium bowl until stiff peaks form. Fold whipped cream into cream cheese mixture in 2 additions. Spoon 1 1/2 cups frosting into small bowl to use for decorating; cover and refrigerate.
- Using foil as aid, lift cake onto work surface. Cut cake crosswise into three 10 x 4-inch rectangles (reserve remaining cake for another use). Slide spatula under 1 rectangle; transfer cake to platter. Spread with 3/4 cup frosting. Top with second cake. Spread with 3/4 cup frosting. Top with third cake. Spread 1 cup frosting in thin layer over top and sides of cake to anchor crumbs. Chill 1 hour.
- Spread remaining frosting from large bowl decoratively onto sides of cake. Spoon 3/4 cup reserved frosting from small bowl into pastry bag fitted with medium star tip. Pipe frosting in diagonal lines on top of cake, spacing about 3/4 inch apart. Squeeze frosting from pastry bag back into small bowl of frosting. Mix in remaining 1/4 cup pumpkin. Spoon pumpkin frosting into pastry bag and pipe lines of shells or rosettes between frosting lines on cake. Refrigerate until frosting sets, about 2 hours. (Can be prepared 2 days ahead. Cover with foil dome and keep refrigerated. Let stand 2 hours at room temperature before serving.)
BIT-O-HONEY PUMPKIN CAKE WITH CREAM CHEESE FROSTING
I got this recipe from the Kansas City Star. I just from from MO to TN and had been looking for the recipe and after several weeks of searching I found it, so I am posting it here for safe keeping. I have not tried it yet but it sounds so yummy!
Provided by Elaine
Categories Bar Cookie
Time 45m
Yield 18 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees.
- Grease a 9x13 pan.
- Freeze the Bit-O-Honey Bars for 10 minutes.
- In a food processor, chop candy bars coursely. Set aside.
- In a large mixing bowl, using an electric mixer, combine oil and eggs, mix for 30 seconds on high.
- Add pumpkin, sugar, cinnamon, cloves, allspice, ginger, nutmeg and salt.
- Mix on medium 1 minute, scraping down sides of the bowl.
- Add baking powder, baking soda and flour and mix on low 30 seconds.
- Fold in chopped candy bars.
- Pour the batter into the prepared pan and bake 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Cool before frosting.
- For the Cream Cheese Frosting:.
- In a large mixing bowl, using an electric mixer, beat together the cream cheese and butter until smooth and fluffy (about 3 minutes).
- Mix in the vanilla.
- Add the confectioners' sugar and beat until thoroughly incorporated.
- Spread the frosting evenly over the top of the cooled pumpkin bars.
- Cut into 2-by-3 inch squares.
Nutrition Facts : Calories 396, Fat 20.4, SaturatedFat 5.7, Cholesterol 67.6, Sodium 284.7, Carbohydrate 50.8, Fiber 0.7, Sugar 37.7, Protein 4.1
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