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Pumpkin Snack Cake

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Pumpkin Snack Cake
  • Prep 15 min
  • Total 2 hr 35 min
  • Servings 15
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Betty Crocker™ Super Moist™ cake mix and pumpkin come together in this delicious cake that’s perfect for snacks or dessert.
Updated Oct 4, 2012

Ingredients

  • 1 box Betty Crocker™ Super Moist™ 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

Steps

  • 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

390 Calories, 24g Total Fat, 3g Protein, 43g Total Carbohydrate

Nutrition Facts

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