PUMPKIN SNACK CAKE

Pumpkin Snack Cake image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h35m

Yield 15

Number Of Ingredients 10

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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