PUMPKIN HONEY BUN CAKE
"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
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
PUMPKIN SPICE CAKE WITH HONEY FROSTING
This moist and delicious Pumpkin Spice Cake with Honey Frosting is a nice alternative to pumpkin pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch square 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.
- Turn batter into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out 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.
- Make Honey Frosting: In a medium bowl, whisk butter, cream cheese, and honey until smooth.
- Spread top of cooled cake with honey frosting. Cut cake into squares to serve.
MOIST PUMPKIN TUBE CAKE
This pumpkin cake recipe is perfect for fall. As it bakes, the aroma fills the house with a spicy scent. -Virginia Loew, Leesburg, Florida
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition. , Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 351 calories, Fat 15g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 245mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.
PORTERFIELD PUMPKIN BUNDT WITH SNOW WHITE GLAZE
Pumpkin and oil keep this cake fresh even in high, dry mountain air. Topped with a white icing glaze and walnuts, it makes a gala presentation, and at every altitude it won high praise from taste-testers of all ages.
Provided by Susan G. Purdy
Categories Dessert Fall Cake Pumpkin Milk/Cream Dairy Egg Vegetable Bake Squash Winter Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes one 10-inch Bundt or tube cake; serves 10 to 14
Number Of Ingredients 27
Steps:
- Pan preparation:
- Generously coat the pan with butter-flavor nonstick vegetable spray or solid shortening, dust with flour, and tap out the excess flour.
- Make pumpkin bundt:
- Position rack in lower third of oven. Preheat oven to 350°F.
- In a medium bowl, whisk together the sifted flour, baking powder (if using), baking soda, salt and spices. Set aside.
- Add the granulated sugar to the large bowl of an electric mixer and crumble in the dark brown sugar, breaking up any clumps with your fingers. Add the oil and 2 eggs and beat until blended, then beat in the remaining eggs and the pumpkin. Scrape down the bowl and beater.
- With the mixer on the lowest speed, alternately add the juice or milk (or buttermilk if using) and the dry ingredients. When everything is blended, scrape down the bowl, then beat a few seconds longer until the batter is smooth and creamy.
- Scoop the batter into the prepared pan. Bake for 65 to 70 minutes (or for the time indicated for your altitude in the chart) or until the cake has risen, is springy to the touch and is cracked on top, and a cake tester inserted in the center comes out dry. Cool the cake in its pan on a rack for 20 to 25 minutes.
- Slide a knife around the pan sides and the top of the tube to release the cake. Top the cake with a foil-covered cardboard cake disk or a flat plate, invert, and lift off the pan. Peel off the paper, if you used it. Cool the cake completely.
- Make glaze:
- Once the cake has cooled, whisk together all the ingredients for the glaze until smooth and creamy. Add a drop more of milk if necessary. The glaze should have a soft, just slightly runny (but not liquefied) consistency. Spread the glaze on the top of the cake, letting it drip down the sides. While the glaze is still soft, sprinkle on the nuts, if desired. The glaze hardens as it dries.
- Cooks' Note
- Quantities for the glaze remain the same at all altitudes, but if you are baking the cake at high elevation, follow the adjustments below.
- If baking at 3,000 feet:
- Increase flour to 3⅓ cups plus 1 tablespoon. Omit baking powder. Increase baking soda to 2 teaspoons minus ⅛ teaspoon. Increase salt to 1 teaspoon. Decrease cinnamon to 1½ teaspoons. Decrease nutmeg to 1 teaspoon. Decrease allspice or mace to ¼ teaspoon. Decrease granulated sugar to 1⅓ cups. Decrease brown sugar to 1 cup. Increase to 6 large eggs. Replace orange juice with ¾ cup buttermilk. Place rack in lower third of oven; bake at 375°F for 55 to 57 minutes.
- If baking at 5,000 feet:
- Increase flour to 3⅓ cups plus 2 tablespoons. Omit baking powder. Increase baking soda to 1¾ teaspoons. Increase salt to 1 teaspoon. Decrease cinnamon to 1½ teaspoons. Decrease nutmeg to 1 teaspoon. Decrease allspice or mace to ¼ teaspoon. Decrease granulated sugar to 1⅓ cups. Decrease brown sugar to 1 cup. Increase to 6 large eggs. Replace orange juice with 1 cup minus 2 tablespoons buttermilk. Place rack in lower third of oven; bake at 375°F for 50 to 55 minutes.
- If baking at 7,000 feet:
- Increase flour to 3½. Omit baking powder. Increase baking soda to 1½ teaspoons. Increase salt to 1 teaspoon. Decrease cinnamon to 1½ teaspoons. Decrease nutmeg to 1 teaspoon. Decrease allspice or mace to ¼ teaspoon. Decrease granulated sugar to 1⅓ cups. Decrease brown sugar to 1 cup. Increase to 6 large eggs. Replace orange juice with 1 cup buttermilk. Place rack in lower third of oven; bake at 375°F for 65 to 70 minutes.
- If baking at 10,000 feet:
- Increase flour to 3½ plus 1 tablespoon. Omit baking powder. Increase baking soda to 1⅛ teaspoons. Increase salt to 1 teaspoon. Increase cinnamon to 2½ teaspoons. Increase nutmeg to 2 teaspoons. Increase ground ginger to 2 teaspoons. Decrease allspice or mace to 1 teaspoon. Decrease cloves to ¼ teaspoon. Decrease granulated sugar to 1¼ cups. Decrease brown sugar to 1 cup. Decrease oil to ¾ cup. Increase to 6 large eggs. Replace orange juice with 1 cup minus 2 tablespoons buttermilk. Place rack in lower third of oven; bake at 375°F for 60 to 63 minutes.
THE BEST PUMPKIN HONEY BUN CAKE RECIPE
A delicious pumpkin cake with a brown sugar and pecan filling and topped with a sweet glaze.
Provided by Camille Beckstrand
Categories Dessert
Time 2h2m
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Spray 9x13-inch baking pan with cooking spray.
- In a 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 for 2 minutes, scraping bowl occasionally.
- Spread half of the batter in the prepared pan (about 2 1/4 cups).
- In a 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 brown sugar mixture.
- Bake in preheated oven for 38 to 42 minutes or until the cake is a deep golden brown color and/or a toothpick inserted in the center of the cake comes out clean. Remove cake from oven.
- In another small bowl, stir powdered sugar, milk and vanilla until thin enough to spread over cake. Carefully spread powdered sugar mixture over warm cake. Cool completely (takes about 1 hour). Store covered.
Nutrition Facts : Calories 200 kcal, Carbohydrate 21 g, Protein 2 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 48 mg, Sodium 28 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
PUMPKIN-HONEY CAKE
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
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.)
HONEY PUMPKIN BUNDT CAKE
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
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
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