Pumpkin Spice Cake With Honey Frosting
- 1/2 cup (1 stick) unsalted butter, melted, plus more for pan
- 2 1/2 cups all-purpose flour, (spooned and leveled)
- 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
- 1 can (15 ounces) solid-pack pumpkin puree
- 1/2 cup (1 stick) unsalted butter, very soft
- 1 bar (8 ounces) regular (or reduced-fat) cream cheese, very soft
- 1/4 cup honey
- Produce
- Solid-pack pumpkin puree (1 can)
- Cooking & Baking
- All-purpose flour (2 1/2 cups)
- Baking soda (2 teaspoons)
- Honey (1/4 cup)
- Pumpkin-pie spice (1 tablespoon)
- Salt (1/2 teaspoon)
- Sugar (1 1/2 cups)
- Dairy
- Butter, unsalted (1/2 cup)
- Butter, unsalted very soft (1/2 cup)
- Refrigerated
- Eggs, large (2)
- Other
- 1 bar (8 ounces) regular (or reduced-fat) cream cheese, very soft
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published July 28, 2011 (1 year ago).
17 people saved this recipe.
