Pumpkin-Honey Cake Recipe

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Pumpkin-Honey Cake
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Ingredients
19
Count
Nutrition
1085
Calories
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Ingredients:

Directions:

  1. Make cake: Preheat oven to 350°F. 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.
  2. Spread batter evenly in prepared pan. Bake cake until tester inserted into center comes out clean, about 25 minutes. Cool in pan on rack.
  3. 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.
  4. 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.
  5. Spread remaining frosting from large bowl decoratively onto sides of cake. Spoon 3/4 cup reserved frosting from small bowl into pastry bag fitted with medium star tip. Pipe frosting in diagonal lines on top of cake, spacing about 3/4 inch apart. Squeeze frosting from pastry bag back into small bowl of frosting. 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.)
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1085.48 Kcal (4545 kJ)
Calories from fat 463.16 Kcal
% Daily Value*
Total Fat 51.46g 79%
Cholesterol 122.2mg 41%
Sodium 1040.75mg 43%
Potassium 1754.9mg 37%
Total Carbs 142.78g 48%
Sugars 85.69g 343%
Dietary Fiber 1.15g 5%
Protein 14.64g 29%
Vitamin C 1.8mg 3%
Vitamin A 0.5mg 18%
Iron 2.8mg 15%
Calcium 176.6mg 18%
Amount Per 100 g
Calories 364.61 Kcal (1527 kJ)
Calories from fat 155.57 Kcal
% Daily Value*
Total Fat 17.29g 79%
Cholesterol 41.05mg 41%
Sodium 349.59mg 43%
Potassium 589.47mg 37%
Total Carbs 47.96g 48%
Sugars 28.78g 343%
Dietary Fiber 0.39g 5%
Protein 4.92g 29%
Vitamin C 0.6mg 3%
Vitamin A 0.2mg 18%
Iron 0.9mg 15%
Calcium 59.3mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 25.8
    Points
  • 30
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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