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 min
  • Total Time 2 hr 35 min
  • Servings 15

Ingredients

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
,
% Daily Value
Total Fat
24g
24%
(Saturated Fat
9g,
9%
),
Sodium
330mg
330%;
Total Carbohydrate
43g
43%
(Dietary Fiber
1g
1%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 2 Other Carbohydrate; 4 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.