For a fall treat, this moist and delicious pumpkin spice cake can't be beat. It's an easy snacking cake made with canned pumpkin purée and pumpkin spice. The recipe calls for a 9-inch square pan, but a loaf pan works well, too. Either way, don't skip the delicious honey frosting made with cream cheese, butter, and honey.
Ingredients
For the Cake
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½ cup (1 stick) unsalted butter, melted, plus more for pan
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2 ½ cups all-purpose flour, (spooned and leveled)
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2 teaspoons baking soda
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½ teaspoon salt
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1 tablespoon pumpkin-pie spice (or 1 ½ teaspoons cinnamon, ¾ teaspoon ginger, ½ teaspoon nutmeg, and ⅛ teaspoon each allspice and cloves)
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2 large eggs
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1 ½ cups sugar
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1 can (15 ounces) solid-pack pumpkin puree
For the Honey Frosting
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½ cup (1 stick) unsalted butter, very soft
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1 bar (8 ounces) regular (or reduced-fat) cream cheese, very soft
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¼ cup honey
Directions
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Preheat oven to 350 degrees. Butter a 9-inch square baking pan.
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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.
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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.
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Make Honey Frosting: In a medium bowl, whisk butter, cream cheese, and honey until smooth.
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Spread top of cooled cake with honey frosting. Cut cake into squares to serve.
Cook's Notes
You can also use a 9-by-5-inch loaf pan: Increase baking time by 25 to 30 minutes (tent loaf with foil if it browns too quickly).