Pumpkin Snack Cake
Who says pumpkin is only for fall! Try this moist and delicious Pumpkin Snack Cake topped with a tangy cream cheese frosting for brunch, breakfast, or just because!
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
I can’t believe that there’s only two more days of #BrunchWeek! Can you? It feels like it’s flown by so fast. All those delicious recipes just filling my feeds and making me drool. What’s been your favorite recipe so far? No, you can’t say all of them! Sheesh. At least your top 5 or 10?
I may roundup my faves once the even it over to make sure they all get some delicious love. Stay tuned for that. And I may just include some from prior years, too. We’ll just have to see how that goes.
This is my last post for Brunch Week. I have something else to share with y’all tomorrow. Actually, I forgot that I had double booked today, too. Oops. That happens when I forget to add things to my calendar. I really should be better at that.
Anyway, for my last post, of course I had to serve up a delicious cake. A healthy-ish, moist cake full of delicious pumpkin flavor and a cream cheese topping. And it was oh so delicious, too!!
Yes, I hear you. But pumpkin is a fall fruit! Yes. Pumpkin is a fruit.
Realize. Accept. Move on.
However, I always have that one can floating around in the pantry. Don’t we all? We say, “Oh we’ll cook with that next fall,” and we never seem to get around to doing just that. Or is that just me? Show of hands? No?
Well, this year I decided it was high time to do something with that straggler can of pumpkin. So I grabbed that sucker, popped it open, and made this delicious, brunch worthy pumpkin snack cake. It’s packed with delicious pumpkin spice flavor in a moist and delicious cake that’s perfectly bite sized.
See what I mean? Just look at that bright color and creamy frosting. You know you want to reach through the screen and grab that piece right there. And take a BIG bite! Maybe just shove the whole thing in right in one bight. No shame. No judgement. I would do the same thing if I had a piece of that in front of me right now.
Of course it doesn’t help that I’ve been waiting for a late train for like 40 minutes. And it doesn’t help that I just had lettuce, a little pork, and some taco shells for lunch. I’m stahhhhhhhhhhhhhving. So, I might be a little biased? Prejudiced? Just friggin HONGRY! And am on the edge of hangry. Just warning ya.
You know what else I have in my pantry? A plethora of Dixie Crystals sugar.
They always send plenty for us to bake with during #BrunchWeek and other events that Terri from Love and Confections hosts. And since they have quality sugar, I have no problems with it clumping like other sugars. It always pours perfectly right out of the packages. I wouldn’t use any other kind of sugar!
I also had some of their powdered sugar in the pantry, too. That made it perfectly easy to whip up this cream cheese topping for the cake. It really sets off that sweet pumpkin snack cake well with its tangy sweet topping. And, I’m of the mindset that every cake should have some sort of topping. While not necessarily a thick and rich buttercream topping, but at least something slightly sweet to keep the cake moist and delicious.
This cake actually inspired these pumpkin cheesecake macaron. Just saying…
I hope you’re think like me and take that can of pumpkin out of the pantry. It really does deserve to be in the limelight during this season of Mother’s Day and brunches. It will be a pleasant surprise to your guests and your family.
Pumpkin Snack Cake
Who says pumpkin is only for fall! Try this moist and delicious Pumpkin Snack Cake topped with a tangy cream cheese frosting for brunch, breakfast, or just because!
Ingredients
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup sugar
- 1/3 cup brown sugar
- 1/2 cup butter, melted and cooled
- 1 1/2 cups canned pumpkin
- 2 large eggs
- 2 teaspoons vanilla extract, divided
- 4 ounces cream cheese
- 2 cups powdered sugar
Instructions
- Preheat oven to 350.
- Combine the flour with the salt, cinnamon, baking powder, and baking soda in a mixing bowl. Set aside.
- Place the sugar, brown sugar, and melted butter in a mixing bowl and cream with a hand mixer or in a stand mixer. Stir in the pumpkin. Add the eggs one at a time and then 1 teaspoon of vanilla extract, stirring after each.
- Make a well in the center of the flour mixture. Pour the pumpkin mixture into the flour mixture and stir until just combined. Let sit 5 minutes.
- Spray an 8 inch square pan with cooking spray (or coat with butter). Pour the pumpkin mixture into the pan and gently tap on the counter the level the batter.
- Bake at 350 for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove the pan from the oven and cool to room temperature.
- While the snack cake is cooling combine the cream cheese, powdered sugar, and remaining vanilla extract in a mixing bowl and beat with a hand mixer or stand mixer until creamy and smooth.
- Once the cake is cooked spread the cream cheese frosting on top. Keep refrigerated up to one week.
Nutrition Information
Yield
9Serving Size
1Amount Per Serving Calories 451Total Fat 16gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 81mgSodium 453mgCarbohydrates 74gFiber 2gSugar 55gProtein 5g
Take a look at what the #BrunchWeek Bloggers are creating today!
Take a look at what the #BrunchWeek Bloggers are creating today!
Beverages:
Voodoo Bloody Mary from Girl Carnivore
Appetizers:
Antipasto Platter from A Day in the Life on the Farm
How to Create an Antipasto Platter from Love and Confections
Kale Salad with Apples, Carrots, Cheese and Capers from Shockingly Delicious
Spring Cobb Salad from The Barbee Housewife
Egg Dishes:
Asparagus, Sausage, and Onion Quiche from Hezzi-D’s Books and Cooks
Breakfast Stuffed Avocados from Rants From My Crazy Kitchen
Breads, Grains, and Pastries:
Sausage, Egg & Cheese Kolaches from The Spiffy Cookie
Main Dishes:
Sun-Dried Tomato Pesto Chicken Sandwiches from Books n’ Cooks
Fruits, Vegetables and Sides:
Asparagus and Goat Cheese Tart from Karen’s Kitchen Stories
BrunchWeek Desserts:
Pumpkin Snack Cake from A Kitchen Hoor’s Adventures
Raspberry Lime Parfaits from Eat Move Make
The cake came out great. I took a bit longer in my oven is all. I added just a little nutmeg and ginger and cut back just a bit on the sugar. The frosting was the just right amount. It’s a keeper.
Glad you enjoyed it! It is one of my favorite snack cakes.
Bring me a slice, please. It looks fantastic!
Thank you! Next time in Tampa. 🙂
Look at that color, it’s so beautiful and delicious! I’ll be making this soon.
I hope you like it!!
I love pumpkin and never think to use it. Thanks for the reminder.
It’s that requisite extra can I buy every year. I finally put it to use this year!
I always have a can or two of pumpkin in the back of the pantry. This sounds delicious, and such an unexpected treat!
Don’t we all! Thank you.