Pumpkin Snack Cake Recipes
PUMPKIN SPICE SNACK CAKE
Pumpkin Spice Snack Cake is a dense and moist snack cake that is easy to make and full of everybody's favorite fall pumpkin spice flavor!
Provided by Amanda Rettke--iambaker.net
Categories Dessert
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F and line a 9x9-inch baking pan with parchment paper (or lightly grease and flour).
- In a large bowl, combine the melted butter, brown sugar, and pumpkin puree.
- Add the eggs, one at a time, stirring well after each addition.
- Stir in the vanilla extract.
- In a separate, medium-sized bowl, whisk together the flour, cornstarch, baking powder, pumpkin pie spice, and salt.
- Gradually stir the flour mixture into the butter and egg mixture until completely combined.
- Stir in the white chocolate chips.
- Spread the batter evenly into the prepared pan. Bake for 40 minutes, or until the edges just begin to turn golden brown. (For an ooey-gooey cake, reduce the bake time by 5-8 minutes.)
- Allow to cool before cutting and serving.
Nutrition Facts : Calories 465 kcal, ServingSize 1 serving
PUMPKIN SNACK CAKE
The crunchy, sweet topping makes this simple pumpkin snack cake taste extra special. If you prefer a sweeter cake, omit the topping and spread with your favorite frosting instead. -Steven Schend, Grand Rapids, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar. Beat in egg. Combine the flour, cocoa, baking soda and cinnamon; gradually add to creamed mixture and mix well. Stir in pumpkin. Pour into a greased 8-in. square baking pan. Combine topping ingredients; sprinkle over batter. , Bake until a toothpick inserted in center comes out clean, about 25 minutes. Cool in pan on a wire rack.
Nutrition Facts : Calories 151 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 78mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
PUMPKIN SNACK CAKE
Betty Crocker™ Super Moist™ cake mix and pumpkin come together in this delicious cake that's perfect for snacks or dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 15
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, beat cake mix, pumpkin, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
- In large bowl, beat cream cheese, butter and cinnamon with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1/2 cup at a time, until frosting is smooth and spreadable. Frost cake. Sprinkle with pecans. Refrigerate 1 hour before serving. Store leftovers in the refrigerator.
Nutrition Facts : Calories 390, Carbohydrate 43 g, Fat 4 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 330 mg
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