Easy Pumpkin Snack Cake Recipe

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.

Course Dessert

Cuisine American

Keyword Snack Cake

Prep Time 15

Cook Time 35

Servings servings

Calories 514kcal

Author Dana DeVolk

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