Non pie-eaters will appreciate this dense, moist cake-take on pumpkin spice with honey cream cheese frosting as the perfect accent.
By Sowmya Dinavahi
Pumpkin Spice Cake with Honey Cream Cheese Frosting
- Total Time: 1 hour 25 mins
- Yield: 8 1x
Description
Non pie-eaters will appreciate this dense, moist cake-take on pumpkin spice with honey cream cheese frosting as the perfect accent.
Ingredients
Scale
- ½ cup of unsalted butter, melted, plus more for pan
- 2½ cups all-purpose flour,spooned and leveled
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 tablespoon pumpkin-pie spice (ie. 1½ teaspoons cinnamon, ¾ teaspoon ginger, ½ teaspoon nutmeg, and ? teaspoon each allspice and cloves)
- 2 large eggs
- 1½ cups sugar
- 1 can (15 ounces) solid-pack pumpkin puree
FOR THE HONEY FROSTING
- ½ cup (1 stick) unsalted butter, very soft
- 1 bar (8 ounces) regular cream cheese, very soft
- ¼ cup honey
Instructions
- Preheat oven to 350 degrees. Butter a 9-inch round 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.
- Pour batter into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out clean 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.
- Now to Make Honey cream cheese Frosting: In a medium bowl, whisk butter, cream cheese, and honey until smooth.
- Spread top of cooled cake with honey frosting. Cut cake and serve.
- Prep Time: 25 mins
- Cook Time: 1 hour
