Pumpkin Snack Cake
This is a cake that is sure to satisfy your craving for pumpkin without pumpkin spice. It's all about that warm, spiced aroma of cinnamon filling your kitchen and the first bite that screams autumn comfort.
Servings: 15 slices
Ingredients
- 2 cups all-purpose flour
- 2 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 4 eggs
- 2 cups sugar
- 1 cup vegetable oil
- 2 cups canned pumpkin
- 1 tsp vanilla extract
Cream Cheese Icing
- ⅓ cup cream cheese, softened
- 2 cups confectioner's sugar
- 1 Tbsp milk
- 1 tsp clear vanilla
Instructions
- Preheat oven to 350°F
- Grease and flour a 13" x 9" cake pan
- In a medium-sized bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
- In a larger bowl, lightly beat the eggs.
- Add vegetable oil, pumpkin and vanilla. Beat until smooth and creamy
- Fold in the dry ingredients until just combined.
- Pour into the prepared pan
- Bake in preheated oven for 25-30 minutes or until a toothpick inserted in centre comes out clean
- Cool in pan on a cooling rack until completely cooled
- Once cooled, spread cream cheese icing over top, cut into squares and serve
Cream Cheese Icing
- Beat cream cheese until smooth
- Add sugar, ¼ cup cup at a time, beating between additions
- Add milk and vanilla and beat until smooth and creamy
- If the icing is too thick add a little more milk, ½ tablespoon at a time, until it is smooth and easy to spread.
- Spread over cake. Refrigerate any leftover icing up to one week.