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Pumpkin Honey Snail Cake

A delightful dessert that balances sweet and savory with rich pumpkin and honey flavors, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup pumpkin puree
  • 1 cup honey
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
Optional Toppings
  • 1 cup chopped nuts Optional for added texture and flavor.
  • 1 cup powdered sugar
  • 2 tablespoons milk To make the glaze.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour your baking dish.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until there are no lumps.
  3. In another bowl, whisk together the pumpkin puree, honey, vegetable oil, eggs, and vanilla extract until well combined.
  4. Gradually add the dry mixture to the wet ingredients and stir until just combined, being careful not to overmix.
  5. If using, gently fold in the chopped nuts.
Baking
  1. Pour the cake batter into the prepared dish, spreading it evenly.
  2. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Glazing and Serving
  1. While the cake cools, whisk together the powdered sugar and milk to create a smooth glaze.
  2. Once the cake has cooled completely, drizzle the glaze over the top.
  3. Slice, serve, and enjoy this heavenly Pumpkin Honey Snail Cake!

Notes

Substitutions include using flaxseed meal for eggs or maple syrup for honey. Store leftovers in an airtight container for 4-5 days or freeze for up to three months.