Pumpkin Snack Cake with Orange Cinnamon Icing, Serves 16
Get into the autumn holiday spirit with this easy snack cake dessert.
4 eggs
2 cups sugar
1 cup vegetable oil
1 (15-ounce) can pumpkin
2 cups flour
2 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons pumpkin pie spice
3/4 cup dried cranberries
Icing:
1 (3-ounce) package cream cheese, softened
1/4 cup butter, softened
1 teaspoon orange zest
1 tablespoon orange juice
1/2 teaspoon cinnamon
2 cups powdered sugar
Preheat oven to 350°F. Lightly spray a 9- by 13-inch baking pan with vegetable oil spray. In a large bowl, using an electric hand mixer, beat eggs, sugar, oil, and pumpkin for 2 minutes on medium speed. In a separate bowl, stir together flour, baking powder, baking soda, salt, and pumpkin pie spice. Add dry ingredients to moist ingredients and using the hand mixer, beat for 1 minute at low speed. Using a spatula, stir in dried cranberries. Pour batter into prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool. For the icing, in small bowl using a hand mixer on medium speed, beat cream cheese, butter, orange zest, orange juice, and cinnamon for 1 minute. Add powdered sugar and blend on slow speed until smooth. Spread icing over pumpkin snack cake to serve.
