The best delicious Pumpkin Snack Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pumpkin Snack Cake recipe today!
Hello my friends, this Pumpkin Snack Cake recipe will not disappoint, I promise! Made with simple ingredients, our Pumpkin Snack Cake is amazingly delicious, and addictive, everyone will be asking for more Pumpkin Snack Cake.
What Makes This Pumpkin Snack Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pumpkin Snack Cake.
Ready to make this Pumpkin Snack Cake Recipe? Let’s do it!
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1 c Packed light brown sugar
4 tb Light corn oil spread, 1/2
-stick
1 c Canned solid-pack pumpkin,
-(not pumpkin pie filling)
1/2 c Thawed, frozen
-no-cholesterol egg,
-substitute
1/2 c Low-fat milk
1 tb Vanilla extract
2 c Cake flour
2 ts Baking soda
1 1/2 ts Ground cinnamon
1 1/2 ts Ground ginger
1 ts Baking powder
1/2 ts Salt
1/2 ts Ground allspice
Confectioner’s sugar, for
-garnish
Preheat oven to 350. Generously spray 13 x 9 inch ceramic or glass baking
dish with nonstick cooking spray. In a large bowl, with mixer at high
speed, beat brown sugar and corn oil spread until well mixed, about 2
minutes, constantly scraping bowl with rubber spatula. Reduce speed to
medium, beat in pumpkin, egg substitute, milk and vanilla. With mixture at
low speed, add flour, baking soda, ground cinnamon, ground ginger, baking
powder, salt, and ground allspice; beat just until well blended. Pour
batter into baking dish; spread evenly. Bake cake 25 to 30 minutes until
toothpick inserted in center of cake comes out clean. Cool cake completely
in baking dish on wire rack. When cool, sprinkle with confectioner’s sugar.
Makes 12 servings.
Yields
12 Servings
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