Pumpkin Snack Cake with Cream Cheese Frosting
A fantastic need-something-sweet-quick treat, perfect for fall.
Servings servings
Equipment
Ingredients
Cake
- 3 cups all-purpose flour lightly spooned into measuring cups and leveled with a knife (high elevations can add 2 additional tablespoons)
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoons salt
- 1 tablespoon pumpkin pie spice
- ½ cup brown sugar
- 1 ½ cups white sugar
- 1 cup vegetable oil
- ½ cup applesauce
- 2 teaspoons vanilla
- 2 cups pumpkin canned
- 4 eggs
Frosting
- 2 8-ounce blocks cream cheese light works fine, although it will yield a slightly softer frosting at almost room temperature
- ½ cup salted butter at almost room temperature
- 2 cups powdered sugar sifted
- 1 teaspoon vanilla or almond extract or both
Instructions
- Preheat oven to 350℉. Grease and flour a 9x13" pan and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
- In a large mixing bowl (or in the bowl of a stand mixer if you'd like to use one), whisk together the brown sugar, white sugar, oil, applesauce, and vanilla. Blend in eggs and mix until smooth, then add pumpkin and mix again. When the mixture is combined completely, slowly add in the flour mixture, beating until just combined. Pour into the prepared pan and even it out with a spatula. Bake for 30-35 minutes or until a pick inserted into the center comes out clean (times can vary widely depending on individual ovens).
- When done, remove the cake from the oven and allow to cool completely.
- While the cake is baking, prepare the frosting. Whip together the cream cheese, butter, and extract until light and fluffy. Add in the powdered sugar and whip until smooth and fully incorporated.
- When the cake is completely cool, spread with the frosting. Refrigerate any leftovers.
Notes
- Store leftover frosted cake, tightly covered, in the refrigerator and consume within 7 days.
- Make sure you are testing your cake with a toothpick. You want to take it out of the oven as soon as a toothpick or knife comes out clean to ensure a moist, tender crumb.
- If you need to make this ahead of time, I recommend storing the cake and frosting separately. When time to serve, allow the frosting to come to room temp and re-whip until light and fluffy before frosting the cake.
Nutrition
Calories: 587kcal, Carbohydrates: 81g, Protein: 5g, Fat: 28g, Saturated Fat: 8g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 7g, Trans Fat: 0.4g, Cholesterol: 75mg, Sodium: 437mg, Potassium: 148mg, Fiber: 1g, Sugar: 55g, Vitamin A: 1967IU, Vitamin C: 2mg, Calcium: 71mg, Iron: 2mg
Calories: 587kcal
Cost: $8
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