Pumpkin Snack Cake
Stacy
This is a cake that is sure to satisfy your craving for pumpkin and pumpkin spice. It's all about that warm, spiced aroma filling your kitchen and the first bite that screams autumn comfort.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Cooling and Icing 30 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Dessert, Snack
Cuisine American, Canadian
- 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 25-30 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 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.