I made this cake shaped as a pumpkin and spread the frosting between the layers of the pumpkin. I then dusted the top with confectioner's sugar. It looked very festive on my cake stand, however, it proved a bit difficult to serve but tasty none the less. Also, since I was using a pumpkin bundt pan I had to cook it significantly longer than the recipe called for. I think I would probably use this recipe to make cupcakes next time. The frosting is particularly yummy and the cake very moist.
Pumpkin Cake with Honey Cream Cheese Frosting
Source: Martha Stewart Everyday Food
- 1/2 cup (1 stick) unsalted butter, melted, plus more for pan
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 tablespoon pumpkin-pie spice (or 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/8 teaspoon each allspice and cloves)
- 2 large eggs
- 1 1/2 cups sugar
- One (15-ounce) can solid-pack pumpkin puree
- Honey Frosting
- 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.
- Spread top of cooled cake with Honey Frosting. Cut cake into squares to serve.
Makes 2 cups
- 1/2 cup (1 stick) unsalted butter, softened
- 1 (8-ounce) regular or reduced-fat cream cheese, softened
- 1/4 cup honey
- In a medium bowl, whisk all ingredients until smooth.