This Pumpkin Snack Cake has a delectable Marshmallow Buttercream frosting. This cake recipe is a perfect way to use leftover pumpkin puree. You can mix this by hand in minutes. The cake is super moist, with warm fall spices. This is such a delicious fall flavored dessert I know you pumpkin lovers will enjoy.
Happy Firsts Day of Fall! We Californians are still feeling summer temperatures, strawberries are still being harvested in our local fields and our tomatoes are flourishing in the sunshine. Still, Pumpkin Season has arrived and I am thrilled!
I recently posted a recipe for Pumpkin Pasta with a Pumpkin Cream Sauce, Sausage and Sage. I had leftover pumpkin puree that I didn’t want to waste. This snack cake was the perfect solution!
Snack cakes are a single layer cake that can be ready in no time at all. This recipe didn’t even require that I set up my stand mixer.
I keep a jar of ready made pumpkin spice, though you can easily make your own. You need pumpkin puree, eggs and vegetable oil. For the dry ingredients, you’ll need all-purpose flour, sugar, salt, baking soda– and pumpkin spice.
Thoroughly whisk the dry ingredients together, beat the eggs. Add the vegetable oil, then stir in the eggs.
I used an 8×8 ceramic baking dish, sprayed with my beloved Baker’s Joy Baking Spray (cakes always release without any kind of sticking). NOTE: You can bake this in a 9×13 pan, but check the baking time much sooner. I’ll add this to the printable recipe notes. Allow the cake to completely cool. You can dust this cake with powdered sugar, and call it a day. Me? I happened to have about a cup of leftover homemade marshmallow creme.
With my hand mixer, I creamed softened butter, added the marshmallow creme, and just enough powdered sugar to make the frosting creamy.
TASTING NOTES: My, oh my! The cake was unbelievably tender and moist. The spices were just right. The frosting was billowy, creamy and had just enough sweetness to it. What a delicious way to use up leftover pumpkin puree and marshmallow creme.
Pumpkin Snack Cake with Marshmallow Buttercream Frosting
Equipment
- 1 8×8 baking pan (see notes below)
- 1 whisk
Ingredients
- 2 large eggs beaten
Dry ingredients:
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice see notes on how to make your own
- 1 cup all-purpose flour
Wet ingredients:
- 1/2 cup vegetable oil
- 8 ounces pure pumpkin puree
- 1 tsp pure vanilla extract
For the frosting:
- 1 stick butter softened to room temperature
- 1 cup marshmallow creme just eye ball it, as it's sticky to measure!
- 2 cups confectioners sugar see notes
- 1 tsp pure vanilla extract
Instructions
- Preheat the oven to 350°F. Prepare an 8×8 baking pan* with non-stick spray or grease and flour.In a medium sized bowl, beat the eggs; set aside. Whisk together the dry ingredients.
- To the dry ingredients, add oil and pumpkin puree stir to mix in completely. Don't over mix!
- Pour batter into prepared baking pan and spread evenly with a rubber or offset spatula.
- Bake for 25-35 minutes or until cake is cooked through. Test by inserting a toothpick into the center to see if it comes out clean.
- NOTE: Since my cake was in an 8×8 cake pan, it took 35 minutes to be baked. I checked at 25 minutes, and it needed just five more minutes. For a 9×13 pan (which I didn't test), check the cake at 15 minutes with a toothpick. Check eat additional 5 minutes, until the toothpick comes out clean.
- Remove cake and cool completely before frosting. OR, just dust the cooled cake with confectioners sugar, if you want to skip the frosting.
For the frosting:
- With a hand mixer, beat the butter until fluffy.
- Add the marshmallow creme until fully combined. Add the vanilla extract.
- Add half of the confectioner's sugar, until smooth. Add the remaining confectioners sugar, until it has reached the consistency that you prefer. For this cake, I wanted a soft and billowy frosting. You could add up to four cups of confectioner's sugar, but I only added 2 cups since my cake was in an 8×8 baking pan.
Notes
This looks wonderful!!
This cake was delicious, in fact, a little too good! I couldn’t stop eating it! Thanks for your recipes!
Yay! I confess, that I had a hard time staying away from it. I ended up sharing it with a group of girlfriends, so it would disappear and not appear on my waist! Thanks for the positive review.