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Bit-O-Honey Pumpkin Cake with
Cream Cheese Frosting

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Pumpkin Cake

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

Cream Cheese Frosting

  • 8 ounces cream cheese, room temperature
  • 2 ounces (1/2 stick) butter
  • 1 teaspoon vanilla extract
  • 4 cups confectioners' sugar


  1. Pumpkin Cake: Heat the oven to 350 degrees F. Spray a 13 x 9-inch pan with nonstick spray.
  2. Freeze the Bit-O-Honey Bars for 10 minutes.
  3. In the food processor, chop candy bars coarsely. Set aside.
  4. In a large mixing bowl, using electric mixer, combine the oil and eggs, and mix for 30 seconds on high speed.
  5. Add pumpkin, sugar, cinnamon, cloves, allspice, ginger, nutmeg and salt. Mix on medium for 1 minute, scraping down sides of the bowl.
  6. Add the baking powder, baking soda and flour, and mix on low 30 seconds.
  7. Fold in the chopped candy bars.
  8. Pour the batter into a prepared pan and bake for 25 minutes, or until a wooden pick inserted in the center of the cake comes out clean.
  9. Cool completely before frosting.
  10. Cream Cheese Frosting: In a large mixing bowl using and electric mixer, beat together the cream cheese and butter until smooth and fluffy (about 3 minutes).
  11. Mix in the vanilla extract. Add the confectioners' sugar and beat until thoroughly incorporated.
  12. Spread the frosting evenly over the top of the cooled pumpkin bars.
  13. Cut into 2 x 3-inch squares.

Yield: 18 to 20 pieces