Easy Pumpkin Snack Cake
This moist Pumpkin Snack Cake has the perfect balance of spice and sweetness! It's quick to make and perfect for fall!
Servings: 12 -16 servings
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 4 eggs
- ½ cup sugar
- ½ cup brown sugar
- 1 15 oz can pumpkin puree
- 1 cup unsweetened applesauce
Cake Topping
- ½ cup white chocolate chips
- ⅓ cup finely chopped pecans
Instructions
How to Make a Pumpkin Snack Cake
- Preheat the oven to 350 degrees F. Lightly grease a 9x13 baking dish and set aside.
- In a large bowl, add flour, pumpkin pie spice, baking powder, baking soda and salt. Whisk to combine.
- In a separate bowl, add eggs and whisk until fully combined and frothy. Add sugar, brown sugar, pumpkin puree and applesauce. Stir to incorporate.
- Combine the wet ingredients into the bowl of dry ingredients. Stir until fully combined.
- Pour the batter into the prepared baking dish and bake for 28-33 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cake from the oven. Place cake on a cooling rack. Allow to cool completely before adding the topping.
How to Make the Topping for Pumpkin Snack Cake
- In a small bowl, add white chocolate chip and microwave for 30 seconds at a time on 50% power stirring in between until smooth and fully melted.
- Transfer white chocolate to a small sandwich bag. Cut off one corner of the bag and drizzle across cake.
- Sprinkle finely chopped pecans over the white chocolate drizzle. Slice and enjoy!
Notes
