Honey Pumpkin Cake


  • 2 cups 
    all purpose flour
  • 2 tsp. 
    baking powder
  • 2 tsp. 
    ground cinnamon
  • 1 tsp. 
    ground all spice
  • 1 tsp. 
    baking soda
  • eggs
  • 1 cup 
    BeeMaid honey
  • ½ cup 
    butter, melted
  • 1 ½ cups 
    pumpkin puree

Cream Cheese Icing

  • 8 oz. package 
    cream cheese, softened
  • ½ cup 
    butter, softened
  • 1 tsp. 
    vanilla extract
  • 3 Tbsp. 
    BeeMaid liquid honey
  • 1 cup 
    icing sugar


Preheat the oven to 350F. Butter and flour a 9" x 13" baking pan. In a large bowl, whisk together the flour, baking powder, cinnamon, all spice, and baking soda.

In a mixing bowl, mix together the BeeMaid Honey, eggs, butter, and pumpkin puree over low speed. Add the dry ingredients a cup at a time and mix until just combined. Don’t overmix.

Pour the batter into the prepared 9" x 13" pan and bake for 22-25 minutes or until a toothpick inserted into the middle comes out clean.

Once cooled, ice with the Cream Cheese Icing.

In your mixing bowl add the cream cheese and butter. Mix together over medium speed until smooth. Add the vanilla extract, BeeMaid Liquid Honey, and icing sugar. Mix on low until mixed through then increase the speed to desired consistency.