Pumpkin Snack Cake with Orange Cinnamon Icing - NBC 5 Dallas-Fort Worth

Pumpkin Snack Cake with Orange Cinnamon Icing



    Pumpkin Snack Cake with Orange Cinnamon Icing

    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

    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.