HONEY PUMPKIN CAKE
Make and share this Honey Pumpkin Cake recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Decrease water called for on cake mix box directions to just 2/3 cup of liquid --
- Mix remaining ingredients in this recipe, beating not more than 2 minutes on medium.
- Bake in 2-9" loaf pans, which have been well greased and floured -- for about 35 minutes -- .
Nutrition Facts : Calories 229.9, Fat 12.6, SaturatedFat 3.1, Cholesterol 47.9, Sodium 249.1, Carbohydrate 27.1, Fiber 1.1, Sugar 14.6, Protein 3.3
MOIST PUMPKIN TUBE CAKE
This pumpkin cake recipe is perfect for fall. As it bakes, the aroma fills the house with a spicy scent. -Virginia Loew, Leesburg, Florida
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition. , Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 351 calories, Fat 15g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 245mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.
THE BEST PUMPKIN HONEY BUN CAKE RECIPE
A delicious pumpkin cake with a brown sugar and pecan filling and topped with a sweet glaze.
Provided by Camille Beckstrand
Categories Dessert
Time 2h2m
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Spray 9x13-inch baking pan with cooking spray.
- In a large bowl, beat cake mix, oil, eggs, sour cream, pumpkin and 1 1/2 teaspoons of the pumpkin pie spice with electric mixer on medium speed for 2 minutes, scraping bowl occasionally.
- Spread half of the batter in the prepared pan (about 2 1/4 cups).
- In a small bowl, stir together brown sugar, pecans and remaining 1 teaspoon pumpkin pie spice; sprinkle evenly over batter in pan. Carefully pour and spread remaining batter evenly over brown sugar mixture.
- Bake in preheated oven for 38 to 42 minutes or until the cake is a deep golden brown color and/or a toothpick inserted in the center of the cake comes out clean. Remove cake from oven.
- In another small bowl, stir powdered sugar, milk and vanilla until thin enough to spread over cake. Carefully spread powdered sugar mixture over warm cake. Cool completely (takes about 1 hour). Store covered.
Nutrition Facts : Calories 200 kcal, Carbohydrate 21 g, Protein 2 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 48 mg, Sodium 28 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
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