Pumpkin Snack Cake
Author: Mary Ellen
Recipe type: Cake, Dessert
Prep time:
Cook time:
Total time:
Serves: Serves 12
- 4 eggs
- 1 2/3 cups granulated sugar
- 1 cup vegetable oil
- 1 (15 ounce) can pumpkin puree
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- Frosting
- 1 (8 ounce) package cream cheese, softened
- 1?2 cup butter, softened
- 2 cups confectioners' sugar
- 1 teaspoon vanilla
- Cinnamon sugar
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- Preheat the oven to 350°F.
- Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
- Stir together the flour, baking powder, cinnamon, salt and baking soda.
- Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
- Spread the batter into a greased 10 by 13-inch baking pan.
- Bake for 40 - 45 minutes.
- Let cool completely before frosting.
- To make the icing:
- Combine the cream cheese, vanilla and butter in a medium bowl with an electric mixer until smooth.
- Add the sugar and mix at low speed until combined.
- Frost the cake and sprinkle with cinnamon sugar.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2015/09/28/pumpkin-snack-cake/
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