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Pumpkin Snack Cake with Marshmallow Buttercream Frosting

Pumpkin Lovers unite! This Pumpkin Snack Cake 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. I had leftover marshmallow creme, so I decided to (literally) whip up a buttercream frosting. This is such a delicious fall flavored dessert I know you pumpkin lovers will enjoy.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 9 slices
Author Debby - www.AFeastfortheEyes.net

Equipment

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 8x8 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 8x8 cake pan, it took 35 minutes to be baked. I checked at 25 minutes, and it needed just five more minutes. For a 9x13 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 8x8 baking pan.

Notes

What is pumpkin pie spice?
3 tbsp.ground cinnamon
2 tsp.ground ginger
2 tsp.nutmeg
1 1/2 tsp.ground allspice
1 1/2 tsp.ground cloves
 
Whisk together cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl until well combined. Store in a small jar or container.