Pumpkin Butter Honey Cake

Nov 07, 2011, Updated Nov 08, 2015

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

This pumpkin butter honey cake is packed full of homemade pumpkin butter and tons of sweet honey. It’s perfectly moist and the perfect Thanksgiving dessert.

Pumpkin Butter Honey Cake by Nutmeg Nanny

It’s that time again….Secret Recipe Club!

This month I was given the blog Cravings of a Lunatic. Such a fun and delicious blog! I also loved reading her “my story” section. Such a funny lady!

Pumpkin Butter Honey Cake by Nutmeg Nanny

After searching through her recipes I settled on adapting her Honey and Almond Cake. Since I wanted to use up some of my homemade pumpkin butter (so I didn’t resort to eating all with a spoon) I added it to the batter of the cake to give it a subtle pumpkin and spice flavor. Also, instead of almonds on top I decided to use unsalted pepitas. I figured it would be fun to stay in the pumpkin theme Smile

The cake turned out moist, sweet and full of flavor! I loved the bit of honey flavor that was present throughout of the cake. The honey also made a beautiful shiny glaze for the top.

Pumpkin Butter Honey Cake by Nutmeg Nanny

Pumpkin Butter Honey Cake

This pumpkin butter honey cake is packed full of homemade pumpkin butter and tons of sweet honey. It's perfectly moist and the perfect Thanksgiving dessert.

Ingredients:

3/4 cup unsalted butter, extra for greasing

1/2 cup light brown sugar

1/2 cup honey

1/2 cup homemade pumpkin butter

1 tablespoon lemon juice

2 eggs, beaten

1-1/2 cups self-rising flour*

4 tablespoons pepitas

Warmed honey to glaze

Source: Adapted from Cravings of a Lunatic

Directions:

Preheat oven to 350 degrees.

Grease a 8 inch spring form or tart pan.

In a medium saucepan add the butter, sugar, honey, pumpkin butter and lemon juice.

Stir over medium heat, without boiling, until melted and smooth.

Take off the heat, let cool slightly and add eggs, beating with a wooden spoon.

Add in flour and mix lightly.

Pour into greased cake pan and sprinkle the top with pepitas.

Bake for 35 minutes or until golden brown.

Cool in pan for 15 minutes, remove and move to a wire rack and continue cooling.

Brush with warmed honey to create a shiny (and sweet!) top.

* Don’t have self-rising flour? It’s ok. You can make your own!

Self-Rising Flour:

1 cup all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt

Mix together and enjoy your homemade self rising flour.

For this recipe you would 1 1/2 cups flour, 2 1/2 teaspoons baking powder and 1 teaspoon salt.