Honey Pumpkin Cake Recipes

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PUMPKIN HONEY BUN CAKE



Pumpkin Honey Bun Cake image

"Honey Bun" cake, so named because its flavor is reminiscent of a sweet roll, gets a fall makeover by adding pumpkin.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup vegetable oil
4 eggs
1/2 cup sour cream
3/4 cup canned pumpkin (not pumpkin pie mix)
2 1/2 teaspoons pumpkin pie spice
3/4 cup packed brown sugar
1/2 cup chopped pecans
1 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with cooking spray.
  • In large bowl, beat cake mix, oil, eggs, sour cream, pumpkin and 1 1/2 teaspoons of the pumpkin pie spice with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan (about 2 1/4 cups).
  • In small bowl, stir together brown sugar, pecans and remaining 1 teaspoon pumpkin pie spice; sprinkle evenly over batter in pan. Carefully pour and spread remaining batter evenly over pecan mixture.
  • Bake 38 to 42 minutes or until deep golden brown and toothpick inserted in center comes out clean. Remove from oven to cooling rack. In another small bowl, stir powdered sugar, milk and vanilla until thin enough to spread. Prick entire surface of warm cake with fork. Carefully spread powdered sugar mixture over warm cake. Cool completely, about 1 hour. Store covered.

Nutrition Facts : Calories 400, Carbohydrate 56 g, Cholesterol 65 mg, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 40 g, TransFat 0 g

HONEY PUMPKIN BUNDT CAKE



Honey Pumpkin Bundt Cake image

Make and share this Honey Pumpkin Bundt Cake recipe from Food.com.

Provided by SharleneW

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 15

3 cups all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
3/4 cup butter, softened
1 1/2 cups honey
3 large eggs
1 1/2 teaspoons vanilla
1 1/2 cups canned pumpkin
1 1/2 cups dates, snipped into pieces
1 cup nuts, choppd
powdered sugar

Steps:

  • Preheat oven to 350°F.
  • Stir together flour, baking soda, cinnamon, salt, nutmeg, ginger and cloves until blended.
  • In a large bowl, combine butter and honey.
  • Beat with an electric mixer or by hand until creamy.
  • Beat in eggs, one at a time, until blended.
  • Then stir in vanilla, pumpkin, dates, nuts, and flour mixture until blended.
  • Pour mixture into a greased and flour-dusted 12-cup fluted bundt or tube-cake pan.
  • Bake for 45 minutes or until a pick inserted in center comes out clean.
  • Cool on rack.
  • Sprinkle with powdered sugar.
  • Serve or store, wrapped in foil, at room temperature for two days, freeze for longer storage.

Nutrition Facts : Calories 507.2, Fat 19.2, SaturatedFat 8.6, Cholesterol 83.4, Sodium 506.8, Carbohydrate 81.5, Fiber 4.9, Sugar 50.7, Protein 7.9

HONEY PUMPKIN CAKE



Honey Pumpkin Cake image

Make and share this Honey Pumpkin Cake recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time 45m

Yield 16 serving(s)

Number Of Ingredients 6

18 1/2 ounces duncan hines deluxe butter recipe cake mix
2 teaspoons pumpkin pie spice
2/3 cup pumpkin
1/4 cup softened butter
3 large eggs
1 cup finely ground pecans

Steps:

  • Decrease water called for on cake mix box directions to just 2/3 cup of liquid --
  • Mix remaining ingredients in this recipe, beating not more than 2 minutes on medium.
  • Bake in 2-9" loaf pans, which have been well greased and floured -- for about 35 minutes -- .

Nutrition Facts : Calories 229.9, Fat 12.6, SaturatedFat 3.1, Cholesterol 47.9, Sodium 249.1, Carbohydrate 27.1, Fiber 1.1, Sugar 14.6, Protein 3.3

PUMPKIN-HONEY CAKE



Pumpkin-Honey Cake image

Categories     Cake     Egg     Dessert     Bake     Thanksgiving     Cream Cheese     Spice     Pumpkin     Fall     Honey     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10 to 12

Number Of Ingredients 21

For cake
2 1/4 cups cake flour
2 1/2 teaspoons baking powder
2 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
3/4 cup canned solid pack pumpkin
1/3 cup sour cream
1/3 cup honey
1 tablespoon vanilla extract
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
3 large eggs
For frosting
1 pound Philadelphia-brand cream cheese, room temperature
2 cups powdered sugar
1/3 cup plus 1/4 cup canned solid pack pumpkin
1/4 cup honey
1/4 teaspoon (scant) ground allspice
1 cup chilled whipping cream

Steps:

  • Make cake:
  • Preheat oven to 350°F. Line 15 1/2 x 10 1/2 x 1-inch jelly roll pan with foil, leaving overhang on short sides; butter and flour foil. Sift 2 1/4 cups flour and next 5 ingredients into medium bowl. Whisk pumpkin, sour cream, honey and vanilla in small bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in eggs 1 at a time. Beat dry ingredients into butter mixture alternately with pumpkin mixture.
  • Spread batter evenly in prepared pan. Bake cake until tester inserted into center comes out clean, about 25 minutes. Cool in pan on rack.
  • Make frosting:
  • Beat cream cheese, powdered sugar, 1/3 cup pumpkin, honey and allspice in large bowl until fluffy. Beat whipping cream in medium bowl until stiff peaks form. Fold whipped cream into cream cheese mixture in 2 additions. Spoon 1 1/2 cups frosting into small bowl to use for decorating; cover and refrigerate.
  • Using foil as aid, lift cake onto work surface. Cut cake crosswise into three 10 x 4-inch rectangles (reserve remaining cake for another use). Slide spatula under 1 rectangle; transfer cake to platter. Spread with 3/4 cup frosting. Top with second cake. Spread with 3/4 cup frosting. Top with third cake. Spread 1 cup frosting in thin layer over top and sides of cake to anchor crumbs. Chill 1 hour.
  • Spread remaining frosting from large bowl decoratively onto sides of cake. Spoon 3/4 cup reserved frosting from small bowl into pastry bag fitted with medium star tip. Pipe frosting in diagonal lines on top of cake, spacing about 3/4 inch apart. Squeeze frosting from pastry bag back into small bowl of frosting. Mix in remaining 1/4 cup pumpkin. Spoon pumpkin frosting into pastry bag and pipe lines of shells or rosettes between frosting lines on cake. Refrigerate until frosting sets, about 2 hours. (Can be prepared 2 days ahead. Cover with foil dome and keep refrigerated. Let stand 2 hours at room temperature before serving.)

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