Liza’s Spiced Pumpkin Cake With Honey Frosting
At a Glance
- Prep
- 30 minutes
- Cook
- 20 minutes
- Servings
- 1 frosted pumpkin cake, about 12 servings
Categories
- Dessert
- American
- Medium
Dietary
- Nut-free
- Vegetarian
Allergens
- Contains or may contain: Milk
- Eggs
- Wheat.
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
Pumpkin cake spiced with cinnamon, cloves, ginger and nutmeg - topped with whipped honey frosting. A cozy Autumn treat!
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Ingredients
- 2 1/4 cups flour
- 2 1/2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
- 1 1/2 cups packed light brown sugar
- 3/4 cup butter or margarine, softened
- 1 teaspoon vanilla
- 2 eggs
- 1 cup pumpkin puree
- 1/2 cup butter
- 3 cups powdered sugar
- 6 tablespoons honey
- 1/4 teaspoon cinnamon
- small pinch of kosher salt
Instructions
Preheat oven to 350°F.
Grease 9×13 pan.
Combine flour, baking powder, spices and salt in medium bowl.
Beat sugar, butter and vanilla in large mixer bowl.
Add eggs one at a time, beating well after each.
Beat in pumpkin.
Gradually beat in flour mixture until combined – but do not overmix
Spread into prepared pan.
Bake 20-25 minutes or until toothpick inserted in center comes out clean.
Cool completely in pan.
While the cake is cooling, make the honey frosting: Thoroughly cream butter and sugar, add in honey and beat until light and spreadable. Stir in pinch of kosher salt.
Spread frosting over the cake and cut into squares.
