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If you’re looking for a delightful fall treat that’s easy to make and perfect for sharing, look no further than this Pumpkin Snack Cake with Praline Frosting.
This cake is moist, fluffy, and packed with the warm spices of autumn. You seriously can’t go wrong with this snack cake.
Whether you’re enjoying it with a cup of black coffee in the morning or as a sweet treat after dinner, this cake is sure to become a favorite.
The praline frosting, with its rich, buttery flavor and crunchy toasted pecans, takes this cake to the next level. It’s like having a slice of fall on your plate!
This Pumpkin Snacking Cake is not only delicious but also incredibly simple to make.
With just simple ingredients list and a bit of mixing, you’ll have a beautiful cake ready to impress. Don’t forget to save the recipe card!
Plus, it’s a great way to use up any extra pumpkin puree you might have from other pumpkin recipes. Lord knows I have enough of that in the fall, haha!
Let’s dive into why this simple snack cake works so well and how you can make it at home.
Some of our other favorite CAKE RECIPES we have on our site include: From Scratch Apple Pie Cupcakes Recipe, Best Coffee Cake Cookies Recipe, and Easy Chocolate Tres Leches Cake Recipe.
WHY THIS RECIPE WORKS:
- Perfectly Balanced Flavors: The combination of pumpkin puree, brown sugar, and pumpkin pie spice creates a cake that’s sweet, spicy, and incredibly flavorful.
- Easy and Quick: With simple ingredients and straightforward steps, this cake comes together quickly, making it perfect for busy days or last-minute desserts.
- Delicious Frosting: The praline frosting adds a rich, buttery sweetness and a delightful crunch from the toasted pecans, making this cake truly special.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- All-purpose flour
- Baking soda
- Pumpkin pie spice
- Fine sea salt
- Pure pumpkin puree
- Dark brown sugar
- Vegetable oil
- Large egg
- Vanilla extract
- Salted butter
- Heavy cream
- Powdered sugar
- Toasted chopped pecans
HOW TO MAKE SNACK CAKE:
- Preheat the oven to 350°F. Line an 8×8 cake pan or baking dish with parchment paper, and set aside.
- In a medium-sized bowl, stir together the flour, baking soda, pumpkin pie spice, and salt, set aside.
- In a large bowl, whisk together the pumpkin puree, dark brown sugar, and oil until combined.
- Add the eggs and vanilla, whisk until well combined.
- Add the dry ingredients to the wet ingredients and stir until combined and there are no dry patches.
- Pour the cake batter into the prepared square pan and smooth out the top (I like to use an offset spatula).
- Bake for 25-30 minutes until a toothpick inserted into the center comes out clean. Let it cool completely on a wire rack.
- Once the cake is cool, make the frosting. Place the butter in a small saucepan over medium-low heat and let it melt. Once melted, add the brown sugar and heavy cream, and whisk to combine.
- Continue to whisk constantly until the mixture comes to a boil. Once it comes to a continuous boil, take off the heat and whisk in the powdered sugar a little at a time until fully mixed in. Stir in the vanilla. Add the pecans and stir to combine.
- Immediately pour the frosting over the cake and smooth out the top. Allow the frosting to set fully, about 1 hour. Slice and serve.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE A DIFFERENT FROSTING?
Yes, you can use different frostings if you prefer.
Cream cheese frosting or a simple vanilla buttercream would also be delicious on this pumpkin snack cake.
The key is to use a frosting that complements the warm, spicy flavors of the cake.
WHAT KIND OF PUMPKIN IS THE BEST TO USE?
For best results, the pumpkin to use in your snack cake mix is pure pumpkin puree.
Make sure you don’t use pumpkin pie filling, as it has added sugars and spices that can alter the flavor and texture of your cake.
ANY ADDITIONS?
There are all kinds of ways you can change up your finished cake.
Experimenting is my favorite part of baking!
- Chocolate Chips: I love a good chocolate chip variation. Always a winner!
- Raisins: Add raisins for a bit of chewiness and extra sweetness.
- Chopped Walnuts: For a little bit of crunch and nutty flavor.
- Coconut Flakes: Sprinkle some on top of the frosting for a tropical touch.
- Cranberries: Dried cranberries add a tart contrast.
- Unsweetened cocoa powder: For a chocolate flavor twist.
- Maple Syrup Drizzle: Drizzle maple syrup over the top for extra sweetness.
- Pumpkin Seeds: Sprinkle roasted pumpkin seeds on top for added crunch.
- Cinnamon Sugar: Dust the top with a bit of cinnamon sugar.
- White Chocolate Chips: For a creamy sweetness that pairs well with pumpkin.
- Caramel Sauce: Drizzle caramel sauce over the top for a decadent finish.
ANY SUBSTITUTIONS?
You could make a down-right wacky cake if that’s what you want.
Maybe a chocolate snack cake! Here are some simple swaps.
- All-purpose Flour: Use whole wheat flour for a healthier option.
- Vegetable Oil: Substitute with olive oil or coconut oil.
- Dark Brown Sugar: Light brown sugar or coconut sugar can be used instead.
- Salted Butter: Unsalted butter with a pinch of salt works too.
- Heavy Cream: Use coconut milk or almond milk for a dairy-free option.
- Eggs: Replace with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) for a vegan version.
HOW TO STORE:
Refrigerator: Store the cake in an airtight container in the refrigerator for up to a week.
Allow it to come to room temperature before serving for the best texture and flavor.
Freezer: You can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil.
It will keep in the freezer for up to 3 months.
Thaw overnight in the refrigerator and let it come to room temperature before serving.
DANA’S TIPS AND TRICKS:
- Use Fresh Spices: For the best flavor, use fresh spices. Pumpkin pie spice can lose its potency over time.
- Don’t Overmix: Mix the batter just until the dry ingredients are incorporated. Overmixing can make the cake dense. I like to turn it with a rubber spatula.
- Toast the Nuts: Toasting the pecans before adding them to the frosting brings out their natural oils and enhances their flavor.
- Room Temperature Ingredients: Ensure your eggs and pumpkin puree are at room temperature to help them mix better with the other ingredients.
- Let the Cake Cool Completely: After the cake bakes, make sure it’s completely cool before frosting it to prevent the frosting from melting.
- Even Slices: Use a sharp knife to cut even slices, making sure to clean the knife between cuts for a neat presentation.
Pumpkin Snack Cake is a delightful and easy dessert that captures the essence of fall.
With its moist, fluffy texture and rich, praline frosting, this cake is sure to become a family favorite.
Enjoy this snack cake with a cup of coffee or tea, and share it with friends and family. Happy baking!
If you like this recipe, you might also like:
If you’ve tried this SNACK CAKE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Easy Pumpkin Snack Cake Recipe
Ingredients
For the cake:
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon pumpkin pie spice
- ½ teaspoon fine sea salt
- 1 cup pure pumpkin puree
- 1 cup dark brown sugar packed
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the praline frosting:
- 4 tablespoons salted butter
- ½ cup dark brown sugar packed
- ⅓ cup heavy cream
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- ¾ cup toasted chopped pecans
Instructions
- Preheat the oven to 350°F. Line an 8×8 cake pan or baking dish with parchment paper, and set aside.
- In a medium-sized bowl, stir together the flour, baking soda, pumpkin pie spice, and salt, set aside.1 cup all-purpose flour, 1 teaspoon baking soda, ¾ teaspoon pumpkin pie spice, ½ teaspoon fine sea salt
- In a large bowl, whisk together the pumpkin puree, dark brown sugar, and oil until combined.1 cup pure pumpkin puree, 1 cup dark brown sugar, ½ cup vegetable oil
- Add the eggs and vanilla, whisk until well combined.2 large eggs, 1 teaspoon vanilla extract
- Add the dry ingredients to the wet ingredients and stir until combined and there are no dry patches.
- Pour the cake batter into the prepared square pan and smooth out the top (I like to use an offset spatula).
- Bake for 25-30 minutes until a toothpick inserted into the center comes out clean. Let it cool completely on a wire rack.
- Once the cake is cool, make the frosting. Place the butter in a small saucepan over medium-low heat and let it melt. Once melted, add the brown sugar and heavy cream, and whisk to combine.4 tablespoons salted butter, ½ cup dark brown sugar, ⅓ cup heavy cream
- Continue to whisk constantly until the mixture comes to a boil. Once it comes to a continuous boil, take off the heat and whisk in the powdered sugar a little at a time until fully mixed in. Stir in the vanilla. Add the pecans and stir to combine.1 cup powdered sugar, 2 teaspoons vanilla extract, ¾ cup toasted chopped pecans
- Immediately pour the frosting over the cake and smooth out the top. Allow the frosting to set fully, about 1 hour. Slice and serve.
Notes
- Use Fresh Spices: For the best flavor, use fresh spices. Pumpkin pie spice can lose its potency over time.
- Don’t Overmix: Mix the batter just until the dry ingredients are incorporated. Overmixing can make the cake dense. I like to turn it with a rubber spatula.
- Toast the Nuts: Toasting the pecans before adding them to the frosting brings out their natural oils and enhances their flavor.
- Room Temperature Ingredients: Ensure your eggs and pumpkin puree are at room temperature to help them mix better with the other ingredients.
- Let the Cake Cool Completely: After the cake bakes, make sure it’s completely cool before frosting it to prevent the frosting from melting.
- Even Slices: Use a sharp knife to cut even slices, making sure to clean the knife between cuts for a neat presentation.
Nutrition
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