Ingredients for Honey Pumpkin Cake
- Butter Recipe Cake Mix, not used in this recipe
- Pumpkin Pie Spice, not used in this recipe
- 1 (15 ounce) can pumpkin puree (about 1 3/4 cups)
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs
- 1 cup chopped pecans (optional)
- 2 cups granulated sugar
- 1/2 cup honey
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
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How to Make Honey Pumpkin Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the honey.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt.
- In a third bowl, combine the pumpkin puree.
- Gradually add the dry ingredients to the wet ingredients, alternating with the pumpkin puree, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared pan and bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, frost with your favorite cream cheese frosting or a simple honey glaze (recipe suggestions can be found online).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
58g
Fat
15g
Carbs
9g
