Bit O Honey Pumpkin Cake with Cream Cheese Frosting
Indulge in the warm and cozy flavors of fall with this Bit O' Honey Pumpkin Cake with Cream Cheese Frosting—a delightful blend of sweet nostalgia and seasonal spice. This moist, golden cake is infused with pumpkin puree, a hint of cinnamon and nutmeg, and the playful chew of chopped Bit-O-Honey candies, which melt into caramelized pockets of sugary bliss as it bakes. Topped with a luscious, tangy cream cheese frosting, this dessert strikes the perfect balance between decadent richness and spiced sweetness. Easy to prepare and perfect for gatherings, this recipe is a must-try for autumn celebrations, offering a unique twist on traditional pumpkin cakes.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 1 cup Canned pumpkin puree
- 1 cup Granulated sugar
- 0.5 cups Brown sugar, packed
- 0.5 cups Vegetable oil
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Bit-O-Honey candies, chopped
- 8 ounces Cream cheese
- 0.5 cups Unsalted butter, softened
- 3 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
- 1 tablespoons Milk (optional, for frosting consistency)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x13-inch baking pan or line it with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Beat until smooth and well-combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Fold the chopped Bit-O-Honey candies into the batter, ensuring they are evenly distributed.
Pour the batter into the prepared baking pan, spreading it out evenly.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, prepare the cream cheese frosting. In a medium bowl, beat the cream cheese and softened butter together until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, mixing until smooth. Stir in the vanilla extract. If the frosting is too thick, add a tablespoon of milk to reach your desired consistency.
Once the cake has finished baking, remove it from the oven and let it cool completely in the pan on a wire rack.
Once the cake is fully cooled, spread the cream cheese frosting evenly over the top.
Slice into squares or rectangles, serve, and enjoy your Bit O' Honey Pumpkin Cake!
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 371 mg | 16% | |
| Total Carbohydrate | 90.2 g | 33% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 68.4 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 118 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
