Honey Pumpkin Cake




2-1/4 Cups Cake Flour

2-1/2 Tsp Baking Powder

2-1/2 Tsps Ground Cinnamon

1/2 Tsp Salt

1/4 Tsp Ground Ginger

1/4 Tsp Ground Allspice

3/4 Cup Canned Solid Pack Pumpkin

1/3 Cup Sour Cream

1/3 Cup Honey

1 Tbsp Vanilla Extract

3/4 Cup Butter, Room Temperature (1-1/2 Sticks)

1-1/4 Cups Sugar

3 Large Eggs



1 Pound Philadelphia-Brand Cream Cheese, Room Temperature

2 Cups Powdered Sugar

1/3 Cup Plus 1/4 Cup Canned Solid Pack Pumpkin

1/4 Cup Honey

1/4 Tsp (Scant) Ground Allspice

1 Cup Chilled Whipping Cream


Preheat oven to 350F. Line 15 1/2 x 10 1/2 x 1-inch jelly roll pan with foil, leaving overhang on short sides; butter and flour foil.

Sift 2 1/4 cups flour and next 5 ingredients into medium bowl. Whisk pumpkin, sour cream, honey and vanilla in small bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in eggs 1 at a time. Beat dry ingredients into butter mixture alternately with pumpkin mixture.

Spread batter evenly in prepared pan. Bake cake until tester inserted into center comes out clean, about 25 minutes. Cool in pan on rack.

Make frosting: Beat cream cheese, powdered sugar, 1/3 cup pumpkin, honey and allspice in large bowl until fluffy. Beat whipping cream in medium bowl until stiff peaks form. Fold whipped cream into cream cheese mixture in 2 additions. Spoon 1-1/2 cups frosting into small bowl to use for decorating; cover and refrigerate.

Using foil as aid, lift cake onto work surface. Cut cake crosswise into three 10 x 4-inch rectangles (reserve remaining cake for another use). Slide spatula under 1 rectangle; transfer cake to platter. Spread with 3/4 cup frosting. Top with second cake. Spread with 3/4 cup frosting. Top with third cake. Spread 1 cup frosting in thin layer over top and sides of cake to anchor crumbs. Chill 1 hour.

Spread remaining frosting from large bowl decoratively onto sides of cake. Spoon 3/4 cup into small bowl, mix in remaining 1/4 cup pumpkin. Spoon pumpkin frosting into pastry bag and pipe lines of shells or rosettes between frosting lines on cake. Refrigerate until frosting sets, about 2 hours.

(Can be prepared 2 days ahead. Cover with foil dome and keep refrigerated. Let stand 2 hours at room temperature before serving.)



12-14 servings


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