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.
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
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
HONEY PUMPKIN CAKE
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
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
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