Honey-Pumpkin Cake
6/17/2026
Equipment
Baking pan measuring 20/30 cm or 24/24 cm.
Ingredients
ingredients for honey-pumpkin cake
300 g wheat flour - all-purpose (- 2 cups)
2 teaspoons baking powder
2 teaspoons cinnamon (ground)
1 teaspoon baking soda
4 eggs (size L)
approx. 220 g honey (3/4 cup - Nature Honey with freeze-dried raspberry from Allnutrition)
0.5 cup oil
400 g pumpkin puree (about 1.5 cups)
150-200 g raspberries (I used frozen)
ingredients for quark cheese topping for pumpkin cake
250 g quark cheese (light - lean)
2-3 tablespoons honey (Nature Honey with raspberry - or to taste)
Instructions
HIDE IMAGES
How to make a quick pumpkin and honey cake
1
In one bowl, mix flour, baking powder, baking soda, and cinnamon.
300 g wheat flour - all-purpose, 2 teaspoons baking powder, 2 teaspoons cinnamon, 1 teaspoon baking soda
2
In a second bowl, blend together pumpkin puree, oil, honey, and eggs.
4 eggs, approx. 220 g honey, 0.5 cup oil, 400 g pumpkin puree
3
Combine the dry ingredients with the wet ones - just mix with a spoon - if the batter is too thick, you can add a little milk.
4
Pour the batter into a baking pan lined with parchment paper.
5
Arrange raspberries on top of the cake - if they are frozen, you don't need to thaw them beforehand.
150-200 g raspberries
6
Bake the cake at 170 degrees Celsius (fan-assisted) for approximately 35 minutes - until a skewer comes out clean.
7
After baking, let the cake cool.
8
Before serving, mix the quark cheese with honey and spread it over the top of the cake.
250 g quark cheese, 2-3 tablespoons honey
BUY ME A COFFEE
Do you like my recipe? I would be very happy if you want to support my work and buy me a virtual coffee. Thank you! ❤️
Your private notes
Keywords
#pumpkin cake with honey
#pumpkin puree cake
