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Pumpkin Snack Cake

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Betty Crocker Kitchens
Updated Oct 4, 2012
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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.

Pumpkin Snack Cake

  • Prep Time 15 min
  • Total 2 hr 35 min
  • Servings 15
  • Ingredients 10
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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

Nutrition Facts are not available for this recipe
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