This Pumpkin Snack Cake takes the flavours of pumpkin and spices and turned them into a quick-to-make snack cake. This cake is sure to satisfy your craving for pumpkin and pumpkin spice anything.
Fall Means Pumpkin Spice Everything
It is that time of year when everything is flavoured with pumpkin spice. Everywhere you go, you are bound to find something pumpkin-spiced. It started with pumpkin spice lattes and now you can find pumpkin-spiced everything, from cookies to cereal. A search on google for pumpkin-spiced foods brings up so many options. There is even a Captain Morgan’s pumpkin spiced rum (Jack O’Blast).
Not A Pumpkin Spice Fan
I am not a fan of pumpkin spice lattes or anything pumpkin spice flavoured. It’s just not my thing.
I have tried many different pumpkin lattes and never found one I liked. The only pumpkin-spiced foods I like are Tim Horton’s pumpkin spice muffins and doughnuts because those are not overpowered with pumpkin spice like some of the coffees are.
What Should Have Pumpkin Spice?
I do love pumpkin pie (the only thing that should have pumpkin spices in it) and pumpkin bread though. I like to taste the pumpkin, not just the spices. This is just my opinion and I know other people will not agree with me, and that’s okay.
At this time of year, I love to experiment with pumpkins. I have made doughnuts and cookies in the past. This year I decided to try creating a pumpkin-flavoured cake.
If you like pumpkin without spice and want to try it in a cake, this cake is it. You can taste the pumpkin without the overwhelming taste of pumpkin spices.
I hope you enjoy it as much as my family does. And if you want a taste of pumpkin spice, I am sure adding pumpkin spice blend instead of cinnamon will work in this recipe as well.
And if you love pumpkin and want to try another recipe, check out my Chocolate Chip Pumpkin Bread which makes a great snack any time of day.
Pumpkin Snack Cake
- 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
- 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 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 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.
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