Pumpkin Snack Cake
Tender, fluffy pumpkin cake squares topped with sweet, cream cheese frosting are easy to make and yummy to eat! Make these tender, fluffy pumpkin cake squares topped over with luscious, cream cheese frosting as soon as possible. This "scratch made" cake recipe is simple, easy to make, and just right for the pumpkin lovers in your life.
Servings: 8
Calories: 702kcal
Ingredients
Cake
- 2 cups A/P flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- 4 eggs
- 1 ¾ cups sugar
- 1 cup vegetable oil
- 1 can pumpkin - 16oz.
Icing
- 6 ounces cream cheese - softened
- 5 ⅓ tablespoons butter - softened
- 1 package confectioners sugar - 16 oz
- 4 tablespoon orange juice
Instructions
Cake
- Heat oven to 350 degrees
- Sift flour, baking powder, salt, cinnamon, ginger and nutmeg into a medium size bowl.
- Beat eggs in a large bowl with a hand mixer until frothy.
- Add sugar to eggs and beat for 2 minutes.
- Mix oil and pumpkin into liquid mixture and beat until well mixed.
- Add dry ingredients to wet, folding until moist - do not overmix.
- Pour into a greased and floured 9x13 baking pan.
- Bake for 30 - 40 minutes or until cake tests done - inserted cake tester or toothpick should come out clean.
- Let cool on wire rack to cool completely before icing.
Icing
- Beat cream cheese and butter in bowl with hand mixer until light and fluffy.
- Slowly beat in confectioners sugar and orange juice for about 1 and half minutes.
- Spread over cake and cut into squares.
Nutrition
Serving: 1serving | Calories: 702kcal | Carbohydrates: 70g | Protein: 7g | Fat: 45g | Saturated Fat: 14g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 556mg | Potassium: 114mg | Fiber: 1g | Sugar: 45g | Vitamin A: 655IU | Vitamin C: 4mg | Calcium: 103mg | Iron: 2mg