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This Honey Kissed Pumpkin Cake is laced with pecans and it is sweetened with tasty honey flavor. Serve this pumpkin cake for dessert or for brunch!
Disclosure: This is a sponsored post on behalf of Tate+Lyle Honey Granules. All opinions are my own.
Pumpkin and pumpkin-spiced everything is al the rage this time of year. When I make pumpkin recipes I like to make them a little different so that they stand out. You can see examples of this in my pumpkin whoopie pies, pumpkin blossom cake, and creamy pumpkin pasta with sausage and sage. When I’m on a health kick but still need my pumpkin fix, I crave this healthy pumpkin pie smoothie.
Lately I’ve been changing the way I bake by using different ingredients in my recipes. I’ve been experimenting with these Honey Granules which are a free-flowing blend of pure cane sugar and honey. The granules are nice and sweet, and they’re a great way to add honey flavor to baked goods and hot and cold beverages.
The granules can be used in cakes (like this Honey Kissed Pumpkin Cake recipe), cookies, sweet bread recipes, and more. Just substitute some, or all, of the granulated sugar the recipe calls for. The recipe will then have an exquisite honey flavor.
You can also use Honey granules in place of liquid honey. Here’s the formula you’ll use:
1 cup liquid honey = 1 cup Tate+Lyle® Honey Granules + ¼ cup additional liquid to recipe.
Honey Kissed Pumpkin Cake
This Honey Kissed Pumpkin Cake is my new favorite fall dessert. It’s simple yet it has a couple of sophisticated things going on:
- Chopped pecans dot the cake, and they’re sprinkled into the Bundt pan before the batter. The pecans at the bottom of the pan become nice and toasted. Plus they add beautiful texture to top of the cake. Simple and sophisticated.
- The honey granules add a punch of honey flavor to the cake which pairs beautifully with the pumpkin and spices. I even sprinkled more Tate+Lyle® Honey Granules to the top of the cake for flavor and a touch of texture.
Cook’s Note – Honey Kissed Pumpkin Cake:
- This cake will keep, covered at room temperature, for about 5 days.
- I’ve served this pumpkin cake both for dessert (with a dollop of fresh whipped cream) and brunch!
Disclosure: This post includes affiliate links.
Cook’s Tools and Ingredients:
Honey Kissed Pumpkin Cake
FOR THE CAKE:
- 1 cup vegetable oil
- 3 large eggs
- 2 ¼ cups granulated honey
- 15 ounces pumpkin puree
- 3 cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ Tablespoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 ½ cups pecans coarsely chopped
FOR THE GLAZE:
- 4 Tablespoons granulated honey
- 2 Tablespoons water
- 1 ½ Tablespoons butter
- FOR THE CAKE: Preheat oven to 350°F. Grease and flour 12-cup Bundt pan or fluted tube pan. Sprinkle ¼ cup chopped pecans into bottom of pan; set aside.
- In medium bowl combine all dry ingredients: flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon; set aside.
- In large bowl beat oil, eggs and Tate+Lyle® Honey Granules on high speed until blended, about 2 minutes. Add pumpkin, and beat on medium for 1 minute.
- On low speed, add dry ingredients to honey mixture until smooth, about 1 minute. Add in remaining 1 ¼ cup pecans and mix until just combined.
- Pour batter into prepared pan. Bake 50- 60 minutes or until toothpick inserted in center comes out clean. Do not over bake.
- Cool 20-30 minutes in pan, then turn out onto wire rack to cool at least 90 minutes.
- FOR THE GLAZE: Heat Tate+Lyle® Honey Granules and water on low heat.
- Bring to a low boil; add butter and stir.
- Bring back to a low boil and stir continuously for 2 minutes.
- Remove from heat; cool slightly (about 5 minutes or less). Pour over cake. Sprinkle with extra honey granules and serve!