Pumpkin Cake with Honey and Spice Buttercream

By October 27, 2011Baking, Cake, Dessert, Fall Favorites, Frosting

Looking for a luscious but easy seasonal treat? Well…I have one that will quickly become a family favorite! Pumpkin Cake with Honey and Spice Buttercream

Typically when I’m hunting for a new recipe, I head on over to Taste of Home, Betty Crocker or Pillsbury, I had never really thought of looking at Country Living and the Delish website. When I received my Country Living Newsletter I noticed a small little link that said “Baking this Weekend?”  Yes, of course I was baking, so I thought I would take a quick look and see if there was a new recipe I’d like to try, there were 48 to choose from. Well, about 6 recipes added to my to-do list and 30 minutes later, I decided, yes there definitely was some I wanted to try.

The Pumpkin Cake with Honey and Spice Buttercream caught my eye right away, not only does it start with a cake mix which I love, but the addition of buttercream with honey and spice…yes please!

While I loved the Honey and Spice Buttercream slathered all over, it was definitely pretty sweet. The Pumpkin Cake is just as good {if not better} without the frosting. Shh…don’t tell…I even had a piece without the Buttercream for breakfast with my Pumpkin Chai Tea Latte.

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Pumpkin Cake with Honey and Spice Buttercream

A delicious cake that’s perfect for the season. Recipe from HoosierHomemade.com

  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes

Ingredients

Pumpkin Cake

  • 1 box Butter Flavor Cake Mix
  • 2/3 cup water
  • 2/3 cup pumpkin {not pumpkin pie filling}
  • 1/4 cup unsalted butter, softened
  • 3 large eggs
  • 2 teaspoons pumpkin pie spice {or a combination of cinnamon, nutmeg & ground cloves}
  • 1 cup finely chopped pecans

Honey & Spice Buttercream

  • 1 cup {2 sticks} butter, softened
  • 3-4 cups powdered sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons honey
  • 1 teaspoon vanilla

Instructions

Pumpkin Cake

  1. Preheat oven to 350 degrees
  2. In a large bowl, combine all ingredients except pecans, mix well
  3. Fold in pecans
  4. Grease and lightly flour a loaf pan or 2 round cake pans
  5. Fill pans about 3/4 full {I had enough batter to make 8 cupcakes along with the loaf pan, watch for those in November}
  6. Bake loaf pan about 45-55 minutes or until a toothpick inserted comes out clean
  7. Cool completely

Honey and Spice Buttercream

  1. Place softened butter in a large bowl, beat until fluffy
  2. Add cinnamon and honey, beat until combined
  3. Gradually add the powdered sugar until desired consistency
  4. Add vanilla, beat until combined
  5. Frost cake or serve on the side

Don’t miss out tomorrow! We will have a HUGE Halloween Round-up of Ideas for you!

And join us in the Coffee Talk Community as we share more Pumpkin Recipes!

Linking to…Show & Tell Friday, Saturday Night Special, Mouthwatering Mondays, Ingredient Spotlight

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