Description
This Pumpkin Snacking Cake is a moist, spiced treat perfect for autumn or any time you crave the cozy flavors of pumpkin pie in cake form. Featuring a tender pumpkin-infused crumb and a rich cream cheese frosting topped with candied pecans, it’s a delightful dessert that’s easy to make and perfect for sharing with friends and family.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 large eggs
- 1 cup vegetable oil
- 1 ⅔ cups granulated sugar
- 15 ounces pumpkin puree
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 6 tablespoons unsalted butter, softened
- 1 ½ cups powdered sugar
- 2 teaspoons vanilla extract
Topping
- Candied pecans, for garnish
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line with parchment paper to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt until well combined.
- Combine wet ingredients: In another bowl, beat the eggs with the vegetable oil and granulated sugar until the mixture is smooth and slightly thickened. Stir in the pumpkin puree until evenly incorporated.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix to keep the cake tender.
- Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool completely in the pan on a wire rack before frosting.
- Prepare the cream cheese frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until fluffy and well incorporated.
- Frost the cake: Spread the cream cheese frosting evenly over the cooled cake using a spatula.
- Garnish: Sprinkle candied pecans over the top of the frosting for added texture and flavor.
- Serve and enjoy: Slice the cake into 12 servings and enjoy as a delightful snacking treat or dessert.
Notes
- Use canned pumpkin puree for convenience; do not substitute with pumpkin pie filling.
- For an extra moist cake, do not overbake; check doneness starting at 28 minutes.
- Candied pecans can be substituted with toasted walnuts or left off for a nut-free version.
- The cake is best served within 2 days and should be stored in the refrigerator due to the cream cheese frosting.
