Best Pumpkin Snack Cake Recipes

PUMPKIN SNACK CAKE

Pumpkin Snack Cake image

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

Ingredients

1/4 cup butter, softened
3/4 cup sugar
1 large egg, room temperature
1 cup all-purpose flour
1 tablespoon baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup canned pumpkin
TOPPING:
1/2 cup semisweet chocolate chips
1/2 cup salted pumpkin seeds or pepitas
1 tablespoon sugar

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

Pumpkin Snack Cake image

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

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
3/4 cup canned pumpkin (not pumpkin pie mix)
1/2 cup water
1/2 cup vegetable oil
3 eggs
1 package (8 oz) cream cheese, softened
1/2 cup butter, softened
1 teaspoon ground cinnamon
1 1/2 cups powdered sugar
1 cup chopped candied pecans

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