Description
Non pie-eaters will appreciate this dense, moist cake-take on pumpkin spice with honey cream cheese frosting as the perfect accent.
Ingredients
Units
Scale
- 1/2 cup (115 g) of unsalted butter, melted, plus more for pan
- 2 1/2 cups (600 ml) all-purpose flour,spooned and leveled
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp pumpkin-pie spice (ie. 1 1/2 tsp cinnamon, 3/4 tsp ginger, 1/2 tsp nutmeg, and ⅛ tsp each allspice and cloves)
- 2 large eggs
- 1 1/2 cups (360 ml) sugar
- 1 can (15 oz / 425 g) solid-pack pumpkin puree
FOR THE HONEY FROSTING
- 1/2 cup (1 stick) (115 g) unsalted butter, very soft
- 1 bar (8 oz / 225 g) regular cream cheese, very soft
- 1/4 cup (60 ml) 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
- Category: Cake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390