Pumpkin Snack Cake

Pumpkin Snack Cake

Betty Crocker® SuperMoist® cake mix and pumpkin come together in this delicious cake that’s perfect for snacks or dessert.

Prep Time

15

Minutes

Total Time

2:35

Hrs:Mins

Makes

15

servings

1
box Betty Crocker® SuperMoist® 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
  1. 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.
  2. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
  3. 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.
Makes 15 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 390
    • Total Fat 24g
      • (Saturated Fat 9g,),
    • Sodium 330mg;
    • Total Carbohydrate 43g
      • (Dietary Fiber 1g,
    • Protein 3g;
    Percent Daily Value*:
      Exchanges:
      • 1 Starch;
      • 2 Other Carbohydrate;
      • 4 1/2 Fat;
      Carbohydrate Choices:
      • 3;
      *Percent Daily Values are based on a 2,000 calorie diet.