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Pumpkin Snack Cake
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Prep Time:
15 minutes
Total Time:
2 hours 35 minutes
Pumpkin cake made easy with Betty Crocker™ mix - a moist and tasty treat for any time of day!
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:
  • Preheat oven to 350°F and generously coat a 13x9-inch pan with cooking spray. In a large bowl, blend cake mix, pumpkin, water, oil, and eggs with an electric mixer on low for 30 seconds, then switch to medium speed and beat for 2 minutes, scraping the bowl occasionally. Transfer the batter into the prepared pan.
  • Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan on a cooling rack for about 1 hour.
  • Combine cream cheese, butter, and cinnamon in a large bowl. Mix with an electric mixer on low speed until smooth. Slowly add powdered sugar, 1/2 cup at a time, until the frosting is smooth and spreadable. Frost the cake, sprinkle with pecans, and refrigerate for 1 hour before serving. Store any leftovers in the refrigerator.

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