Pumpkin Snack Cake with Wheat Flour
This Pumpkin Snack Cake with Wheat Flour is the ultimate pumpkin dessert! This cake is easy to make and topped with an incredibly smooth cream cheese frosting.
Ingredients
- 1 cup granulated sugar
- 1 large egg
- 2/3 cup pumpkin puree
- 1/2 cup salted butter, melted
- 1 cup whole wheat flour
- 1 1/2 tsp baking powder
- 2 tsp pumpkin pie spice
Cream Cheese Frosting
- 1/4 cup softened butter
- 4 oz plain cream cheese
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees F and line an 8x8 baking tray with parchment paper
- In a large mixing bowl, add all of the wet ingredients and mix until combined
- Gently fold in the dry ingredients to the wet ingredients until just combined
- Transfer the batter to the baking pan
- Spread out and smooth into an even layer
- Bake in the oven for 28-32 minutes or until a toothpick comes out of the center clean
- Remove from the oven and let the cake cool for 15 minutes before removing it from the pan
- While the cake continues to cool, let's make the cream cheese frosting
- Using a hand mixer, combine the butter, cream cheese, powdered sugar and vanilla extract until smooth
- The frosting shouldn't be TOO sweet and thick enough in texture to hold up on it's own
- Once the cake is cooled, add the frosting
- Slice and enjoy!
Nutrition
Serving: 1slice, Calories: 228kcal, Carbohydrates: 31g, Protein: 2g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 40mg, Sodium: 135mg, Potassium: 67mg, Fiber: 1g, Sugar: 24g, Vitamin A: 1966IU, Vitamin C: 0.5mg, Calcium: 40mg, Iron: 1mg