This Pumpkin Snack Cake recipe is moist and full of autumn flavors, topped with an easy cream cheese frosting.
18servings
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Cool Time 4 hourshours
Total Time 4 hourshours35 minutesminutes
Ingredients
2large eggs
1cupgranulated sugar
½teaspoonsalt
1teaspoonbaking soda
1teaspoonpumpkin pie spice
1cupall-purpose flour
½cupvegetable oil
8ouncespure pumpkin puree
For the Frosting
½poundpowdered sugar
¼cupbuttersoftened
4ouncescream cheeseat room temperature
½teaspoonvanilla extract
Instructions
Preheat the oven to 350°F. In a medium sized bowl, beat the eggs. Add dry ingredients (sugar, salt, baking soda, pumpkin pie spice and flour). Mix well.
Add oil and pumpkin puree to the flour mixture and stir to mix in completely.
Grease a 9x12 baking pan with cooking spray. Pour batter into prepared baking pan and spread evenly with a rubber spatula.
Bake for 15-20 minutes or until cake is cooked through. You can test by inserting a toothpick into the center to see if it comes out clean.
Remove cake and cool completely before frosting.
To make the frosting
Cream butter and cream cheese in a mixing bowl of a stand mixer or using a hand mixer. Beat until well mixed and fluffy.
Add vanilla extract.
Add powdered sugar, a little at at a time, beating between additions until it's all incorporated and the frosting is the thickness desired.
If frosting is thicker than you like, mix in a Tablespoon of milk to thin it.
Spread over the cake and cut into squares.
If you don't have pumpkin pie spice, you can make your own using in a pinch. Combine ½ teaspoon ground cinnamon, ⅛ teaspoon ground ginger, ⅛ teaspoon ground nutmeg and a pinch of ground clove.
Video
Notes
If you don't have pumpkin pie spice, you can make your own using in a pinch. Combine ½ teaspoon ground cinnamon, ⅛ teaspoon ground ginger, ⅛ teaspoon ground nutmeg and a pinch of ground clove.