Thanksgiving Recipes
Bit-O-Honey Pumpkin Cake with
Cream Cheese Frosting
Yield: 18 to 20 pieces
Ingredients
Pumpkin Cake
- 5 (1.7 ounce) Bit-O-Honey Bars
- 1 cup vegetable oil
- 4 eggs
- 1 (15 ounce) can pure pumpkin
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 3/4 teaspoons ground cloves
- 1 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- 2 cups all-purpose flour
Cream Cheese Frosting
- 8 ounces cream cheese, room temperature
- 2 ounces (1/2 stick) butter
- 1 teaspoon vanilla extract
- 4 cups confectioners' sugar
Instructions
Pumpkin Cake
- Heat the oven to 350 degrees F. Spray a 13 x 9 inch pan with nonstick spray.
- Freeze the Bit-O-Honey Bars for 10 minutes.
- In the food processor, chop candy bars coarsely. Set aside.
- In a large mixing bowl, using electric mixer, combine the oil and eggs, and mix for 30 seconds on high speed.
- Add pumpkin, sugar, cinnamon, cloves, allspice, ginger, nutmeg and salt. Mix on medium speed for 1 minute, scraping down sides of the bowl.
- Add the baking powder, baking soda and flour, and mix on low speed for 30 seconds.
- Fold in the chopped candy bars.
- Pour the batter into a prepared pan and bake for 25 minutes, or until a wooden pick inserted in the center of the cake comes out clean.
- Cool completely before frosting.
Cream Cheese Frosting
- In a large mixing bowl using and electric mixer, beat together the cream cheese and butter until smooth and fluffy (about 3 minutes).
- Mix in the vanilla extract. Add the confectioners' sugar and beat until thoroughly incorporated.
- Spread the frosting evenly over the top of the cooled pumpkin bars.
- Cut into 2 x 3 inch squares.