1 cup pumpkin puree
2 cups all-purpose flour
1.5 cups sugar
1/2 cup honey
3 large eggs
1/2 cup butter, melted
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan or line it with parchment paper for easy removal.
Mix Wet Ingredients: In a large bowl, mix together the pumpkin puree, melted butter, eggs, and honey until the mixture is smooth and well combined.
Combine Dry Ingredients: In another bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Avoid over-mixing.
Pour into Pan: Pour half of the batter into the prepared baking pan, smoothing it evenly with the back of a spatula.
Prepare Honey Swirl: Drizzle half of the honey over the batter and gently swirl it with a knife or skewer to create a nice marbled effect.
Add Remaining Batter: Pour the remaining batter over the honey swirl and repeat the swirling process with the remaining honey.
Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Let it cool completely before slicing into squares.
