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Pumpkin Spice Cake with Honey Frosting

This moist and delicious spice cake is a nice alternative to pumpkin pie.

Source: Everyday Food, November 2005
Total Time Prep Servings


For the Cake

For the Honey Frosting


Cook's Notes

You can also use a 9-by-5-inch loaf pan: Increase baking time by 25 to 30 minutes (tent loaf with foil if it browns too quickly).

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How would you rate this recipe?
  • jenvelasquez
    11 NOV, 2018
    I made this several years ago and it was great.Unfortunately, I had handwritten the recipe and wrote down 1 cup of pumpkin puree, not 1 can.Therefore, the cake fell in the middle, a problem I don't usually have.My square baking pan is also a 8"deep dish, which was stupid to buy, so it's probably not even done in the middle since the recipe calls for a 9"square pan.
  • ExMarthaFan
    21 NOV, 2015
    To be quite frank, Ms. Stewart, this recipe was borderline VILE! It tasted like cardboard and my family mistook it for cornbread!! The frosting was heinous. To all of my fellow faithful Martha readers, I am disappointed that you recommended this cake so highly. I would be embarrassed to serve this to my guests, so thank heavens I made a sample cake before bringing it to my book club tomorrow! BOO!
    • meganknapp
      7 NOV, 2018
      Lady or whomever you are you’re totally messed up! You must have ZERO taste buds. Ortiz just don’t like dear Martha and are lying through your teeth. I’ve made this cake a ton of times. I even use it as my base for making banana bread...and making’s a great recipe full of flavor. Quit dissin on Martha
    • KyrieMartinie
      13 OCT, 2018
      I'm glad it's not just me. I thought I must not be a good baker! That frosting tasted awful too!
  • MS10023841
    29 MAY, 2018
    Cake was in the oven before I realised I was missing an icing ingredient. No worries, we found it didn’t really need it, very moist and turned into a breakfast treat the next day.
  • breanna.davenport
    28 NOV, 2010
    Delicious! This is a thick cake, so next time I'm going to bake it in a 9''x13'' pan. I didn't have the ingredients to make the honey frosting, so I combined 8 ounces of cream cheese, with 1 cup powdered sugar and 1/2 teaspoon vanilla.
    • hardkaur55
      1 OCT, 2017
      For the Eggs, it's just egg whites?
  • mlauraweiss
    10 AUG, 2017
    I had made this cake as written it was simple, quick and pretty good. However the second time I doubled the recipe, omitted the butter added a little more than 1/2 C of coconut oil, used only 3 tsp baking soda, added 1/2 Tbsp of baking powder, used real pumpkin puree, added vanilla to the oil/sugar/pumpkin mixture. Alternated adding eggs and dry mixed ingredients until all combined. I used a bundt pan (I love bundt cakes!) baked on 350 for 80 minutes. Cake came out beautifully moist, fragrant, and delicious. I glazed with a simple glaze, (but the honey cream cheese frosting would do just as well.) Rave reviews!!
    • mlauraweiss
      10 AUG, 2017
      Additionally, I prefer to use the separate spices rather than the pumpkin pie spice. Each time I have made this recipe I have used fresh pumpkin puree rather than canned.
  • MS12406705
    17 JUL, 2017
    Made this cake at least 20 times over the years. Moist and delicious. Absolutely wonderful!
  • MS10170962
    23 OCT, 2014
    Made this just last night and it turned out well! The cake is moist, flavorful and just the right amount of sweet. I made it as cupcakes and used a cinnamon cream cheese frosting instead as I wanted something I could pipe. Unfrosted, this would be really good in the mornings with a cup of tea and a light dusting of powder sugar. New fall favorite!
  • toacadia
    26 NOV, 2013
    This recipe is disappointing. I used pumpkin pie spice as called for, but the cake has a very bland flavor. For the frosting, I used low fat cream cheese instead of regular cream cheese. The frosting is not sweet enough, and combined with the bland cake, a big let down indeed. I've never been sure how Martha Stewart makes a "Living" with her recipes since so many of them are just plain mediocre.
  • Penelope F
    16 NOV, 2013
    Made this today. Came out very good. Had to bake longer than stated but only about 10 mins. Added some chopped pecans. Only made half the amount of icing as I do not like a lot. I actually did not put the icing on the cake because I am diabetic and would rather not have it but left it optional for the rest of family to add however much they liked. Tasted like sweeter pumpkin bread.
  • lacrosse_mama
    14 OCT, 2012
    Made this for my son's 21st birthday and the whole family loved it. I used whipped cream instead of the frosting at his request, but I will definitely make this again & try the frosting!!!

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