Bit-O-Honey Pumpkin Cake With Cream Cheese Frosting Recipe

ingredients

Cake
5 Bit-O-Honey Bars (1.7 ounce size)
1 cup canola oil
4 eggs
1 can (15 ounce size) pure pumpkin
1 cup sugar
2 teaspoons ground cinnamon
3/4 teaspoon 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 teaspoon baking soda
2 cups all-purpose flour

Cream Cheese Frosting
8 ounces cream cheese, room temperature
2 ounces butter
1 teaspoon vanilla extract
4 cups confectioners' sugar

directions

For the pumpkin cake: Preheat the oven to 350 degrees F. Spray a 13- by-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 30 seconds on high. Add pumpkin, sugar, cinnamon, cloves, allspice, ginger, nutmeg and salt. Mix on medium 1 minute, scraping down sides of the bowl. Add the baking powder, baking soda and flour, and mix on low 30 seconds. Fold in the chopped candy bars.

Pour the batter into a prepared pan and bake 25 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool completely before frosting.

For Cream Cheese Frosting: In a large mixing bowl using an electric mixer, beat together the cream cheese and butter until smooth and fluffy (about 3 minutes). Mix in the vanilla. Add the confectioners' sugar and beat until thoroughly incorporated.

Spread the frosting evenly over the top of the cooled pumpkin bars. Cut into 2-by-3-inch squares.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Mirabelle REVIEW:
November 1, 2013

The flavor of Bit of Honeys is pretty unique among candy bars, so I thought they would give this cake a different sort of nuance. I was right about that! This tasted fantastic and the whole thing was gone within two days.

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