Best Pumpkin Spice Cake With Honey Frosting Recipes

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PUMPKIN SPICE CAKE



Pumpkin Spice Cake image

We sometimes call this pumpkin spice cake "Thanksgiving Cake" because it's a tasty alternative to pie, but we don't relegate it to just that holiday. I think you'll agree it's delicious any time of the year.-Kathy Rhoads, Circleville, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 9

1 package spice cake mix (regular size)
3 large eggs, room temperature
1 cup canned pumpkin
1/2 cup water
1/2 cup canola oil
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon ground cinnamon
1/2 cup chopped pecans
Cream cheese frosting or whipped cream

Steps:

  • Preheat overn to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine the dry cake mix, eggs, pumpkin, water, oil, pudding mix and cinnamon. Beat at medium speed for 5 minutes. Stir in pecans. , Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost cake or serve with whipped cream.

Nutrition Facts : Calories 318 calories, Fat 14g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 328mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.

PUMPKIN SPICE CAKE (WITH HONEY FROSTING)



Pumpkin Spice Cake (With Honey Frosting) image

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

1/2 cup unsalted butter, melted, plus more for pan
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
2 large eggs
1 1/2 cups sugar
1 (15 ounce) can solid-pack pumpkin puree
1/2 cup unsalted butter, softened
1 (8 ounce) package softened cream cheese (or reduced-fat)
1/4 cup honey

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

PUMPKIN SPICE CAKE WITH HONEY FROSTING



Pumpkin Spice Cake with Honey Frosting image

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

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
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

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 I



Pumpkin Spice Cake I image

If you like spice cake, this is very good. Even if your family doesn't like pumpkin, I promise they'll never know there's pumpkin in this delicious cake. I even used this recipe for cupcakes at Thanksgiving so everyone could get a little more cream cheese frosting.

Provided by Lisa Yelverton

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 16

Number Of Ingredients 13

1 ¼ cups shortening
2 eggs, beaten
1 cup packed brown sugar
1 ¼ cups white sugar
1 (15 ounce) can pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
3 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground ginger
½ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Set aside.
  • In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared pan.
  • Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 383.7 calories, Carbohydrate 50.2 g, Cholesterol 23.3 mg, Fat 19.5 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 4.5 g, Sodium 380 mg, Sugar 30.1 g

INCREDIBLY MOIST PUMPKIN-SPICE CAKE WITH CREAM CHEESE FROSTING



Incredibly Moist Pumpkin-Spice Cake with Cream Cheese Frosting image

Fall in love with the irresistible flavors of pumpkin spice! This easy pumpkin spice cake is brimming with a cozy, comfortable taste that gets even better by covering it with heaps of cream cheese frosting. There is lots to love here: from a moist sponge cake that's packed with spice, all the way to a topping that will give any cherry on top a run for its money.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 16

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ spice cake mix
2/3 cup granulated sugar
4 eggs
1/3 cup vegetable oil
1/4 cup water
1/3 cup sour cream
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 packages (8 oz each) cream cheese, softened
1/4 cup butter, softened
5 cups powdered sugar

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms only of three 9-inch round cake pans with baking spray with flour.
  • In large bowl, beat cake ingredients with electric mixer on low speed until moistened, then on high speed 2 minutes. Divide batter equally among pans. Bake 24 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  • Meanwhile, in large bowl, beat cream cheese and butter with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth. Refrigerate about 30 minutes or until frosting reaches desired spreading consistency.
  • Place 1 cake layer, rounded side down, on serving plate; spread about 3/4 cup frosting over top to within about 1/4 inch of edge. Top with second cake layer, rounded side up; spread with 3/4 cup frosting. Top with third layer, rounded side up. Spread thin layer of frosting on side of cake. Spread remaining frosting on side and top of cake. Store covered in refrigerator.

Nutrition Facts : Calories 400, Carbohydrate 51 g, Cholesterol 95 mg, Fat 4, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 48 g, TransFat 0 g

PUMPKIN SPICE CAKE WITH CINNAMON CREAM CHEESE FROSTING



Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting image

This is a super easy and deliciously different pumpkin dessert. Great for the holidays or just for a quick get together

Provided by JPAULEYBUCKNER

Categories     Fruits and Vegetables     Vegetables     Squash

Time 50m

Yield 12

Number Of Ingredients 13

1 (15 ounce) can canned pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 (18.25 ounce) package yellow cake mix with pudding
¼ cup vegetable oil
2 eggs
1 teaspoon vanilla extract
½ cup butter, softened
4 (3 ounce) packages cream cheese, softened
2 cups confectioners' sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Whisk together the pumpkin, cinnamon, cloves and nutmeg. Set aside.
  • In a large bowl, mix together the cake mix and oil. Beat in the eggs, then fold in the pumpkin mixture. Stir in the vanilla.
  • Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • To make cream cheese frosting: Cream together the butter and cream cheese until light and fluffy. Beat in the confectioners' sugar, mixing until smooth. Stir in the cinnamon and vanilla. Spread frosting over cooled cake.

Nutrition Facts : Calories 503 calories, Carbohydrate 58.6 g, Cholesterol 83.4 mg, Fat 28.2 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 12.9 g, Sodium 435.3 mg, Sugar 40.6 g

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