Pumpkin Snack Cake
- Cooking spray
- 10 oz. whole wheat pastry flour (about 2¼ cups)
- 2½ tsp. baking powder
- 2 tsp. ground cinnamon
- ¼ tsp. salt
- 1 cup packed brown sugar
- ¼ cup butter, softened
- 1 tsp. vanilla extract
- 2 large eggs
- 1 (15 oz.) can pumpkin puree
- 1 (8 oz.) package ⅓-less-fat cream cheese
- ⅔ cup plain Greek yogurt
- 1 cup powdered sugar
Directions1. Preheat oven to 350°F. Grease a 13x9-inch baking pan with cooking spray and set aside. 1. To prepare cake, combine flour, baking powder, cinnamon and salt in a small bowl, stirring with a whisk. 1. Combine brown sugar, butter and vanilla in a large bowl and beat with a mixer at medium speed until well combined. Add eggs, one at a time, to sugar mixture. Beat well after each addition. Add pumpkin and mix well. 1. Fold wet ingredients into flour mixture. Spread batter into greased baking pan. Bake for 25 minutes or until a wooden pick inserted into the center comes out clean. Cool completely in pan on a wire rack. 1. To prepare the frosting, combine cream cheese and Greek yogurt in a medium bowl. Beat with a mixer at medium speed until combined. Gradually add the powdered sugar, beating until well combined. Spread frosting evenly over top of cake.
For gluten free: Use gluten free all purpose flour in place of whole wheat pastry flour.
Calories 150, Total Fat 4.5g (Saturated 2g, Trans 0g), Cholesterol 25mg, Sodium 120mg, Total Carbohydrate 25g (Dietary Fiber 2g, Sugars 16g), Protein 3g, Vitamin A 45%, Vitamin C 0%, Calcium 6%, Iron 6% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 24 servingsGluten Free Kid-friendly American Vegetarian Fall Dessert Snack Baking Thanksgiving