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Pumpkin Spice Cake with Honey Frosting

If I had to choose one word to describe Thanksgiving , besides “Thanks” or “Giving” , it would have to be “Yummy!” , which also is a great word to describe this Pumpkin Spice Cake! I made another variation of this last Thanksgiving and lost the recipe , but with the exception of the Honey Icing , this recipe is almost exact to mine.  I have a feeling that the honey icing really , well , puts the icing on the cake…pun intended! Thanks to my unknowingly good friend Martha Stewart , I can share this delicious dessert with you!

Pumpkin Spice Cake with Honey Frosting

For the cake –

  • 1/2 cup (1 stick) unsalted butter, melted, plus more for pan
  • 2 1/2 cups all-purpose flour (spooned and leveled)
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon pumpkin-pie spice (or 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/8 teaspoon each allspice and cloves)
  • 2 large eggs
  • 1 1/2 cups sugar
  • 1 can (15 ounces) solid-pack pumpkin puree (be sure it is puree and not pie filling)
  • For the icing –

  • 1/2 cup (1 stick) unsalted butter, very soft
  • 1 bar (8 ounces) regular (or reduced-fat) cream cheese, very soft
  • 1/4 cup honey
  • Directions –

    1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan.
    2. 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.
    3. 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.
    4. Make Honey Frosting: In a medium bowl, whisk butter, cream cheese, and honey until smooth.
    5. Spread top of cooled cake with honey frosting. Cut cake into squares to serve. Enjoy!

    Source – www.marthastewart.com

    Guest post written by Nicole Ibarrondo, former editor here at Mom Fuse

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