PUMPKIN SNACK  CAKE

 

2 cups flour

1/2 tsp. salt

2 tsp. cinnamon

1/2 tsp. ginger

dash nutmeg, dash cloves

1 tsp. baking powder

1 tsp. baking soda

4 eggs, lightly beaten

2 cups white sugar

1 cup vegetable oil

2 cups pure pumpkin puree (not the pie filling)

 

For the Frosting:

3 ounces cream cheese, softened

2 cups powdered sugar

1 teaspoon vanilla

1 tablespoon milk

 

Method

Preheat oven to 350 F and spray a 9x13 pan with non-stick cooking spray.

In a medium bowl, stir together dry ingredients.  In the bowl of a stand mixer, combine eggs, sugar, oil, and pumpkin. Add the dry ingredients to the pumpkin mixture, and beat at low speed until combined and the batter is smooth. Spread batter into pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool completely before frosting.

To make the frosting, beat the cream cheese with an electric mixer until smooth. Add in the sugar and milk and mix at low speed until combined. Stir in the vanilla and mix again. Spread over cooled cake. Dust lightly with cinnamon, if desired or decorate with pumpkin candies.

© 2013 by The Westmorland Horticultural Society. Proudly created with Wix.com