Pumpkin Snack Cake
Pumpkin Snack Cake makes the best Fall breakfast, snack or dessert! This moist pumpkin cake is layered with a streusel filling, warm spices, and topped with an icing. This cake is thick, super moist, tender, and decadent!
Servings: 16 servings
Ingredients
Streusel
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 3 tablespoons melted butter
Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1/2 cup oil vegetable or canola
- 1/2 cup sour cream
- 2 whole eggs slightly beaten
Glaze
- 1/2 cup powdered sugar
- 2 tablespoons heavy whipping cream or milk
- dash of cinnamon
Instructions
To make the streusel topping
- Add all of the streusel ingredients together in a small bowl and mix together until combined. The mixture should have the same consistency as sand. Set aside.
To make the pumpkin cake
- Preheat oven to 350 degrees F and spray a 8 1/2 x 11 or 9 x 13 inch square baking dish with nonstick cooking spray. In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and sugars together.
- In a medium bowl, mix together the pumpkin puree, oil, sour cream, and eggs until smooth.
- Make a well into the center of the flour mixture and pour in the pumpkin mixture. Stir until combined but be sure not to over-mix.
- Pour half of the cake batter into the prepared baking pan, then sprinkle half of the streusel mixture evenly on top, then repeat with remaining mixture and streusel.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean. While the cake bakes, make the icing by whisking all of the ingredients together in a bowl until smooth.
- Let the pumpkin snack cake cool for a few minutes and then drizzle the icing and top with nuts on top (optional). Slice into 16 small squares or 9 large squares. Enjoy!