How To make Pumpkin Snack Cake
1 cup packed light brown sugar
4 tablespoons light corn oil spread, 1/2 stick
1 cup canned solid-pack pumpkin, (not pumpkin -- pie
filling) 1/2 cup thawed, frozen no-cholesterol egg -- substitute
1/2 cup low-fat milk
1 tablespoon vanilla extract
2 cups cake flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground allspice
confectioner's sugar -- for garnish
Preheat oven to 350. Generously spray 13 x 9 inch ceramic or glass baking dish with nonstick cooking spray. In a large bowl, with mixer at high speed, beat brown sugar and corn oil spread until well mixed, about 2 minutes, constantly scraping bowl with rubber spatula. Reduce speed to medium, beat in pumpkin, egg substitute, milk and vanilla. With mixture at low speed, add flour, baking soda, ground cinnamon, ground ginger, baking powder, salt, and ground allspice; beat just until well blended. Pour batter into baking dish; spread evenly. Bake cake 25 to 30 minutes until toothpick inserted in center of cake comes out clean. Cool cake completely in baking dish on wire rack. When cool, sprinkle with confectioner's sugar. Makes 12 servings.
How To make Pumpkin Snack Cake's Videos
EASY CHINESE PUMPKIN CAKE RECIPE #veganrecipes #chinesefood #cooking #pumpkin #cake #dessert
Gluten free pumpkin Snack Cake
I found the recipe on Otto's Naturals website.
Christy Rost's Pumpkin Snack Cake
This light-as-air, one-layer cake from Christy Rost is studded with raisins that’s jam-packed with the spicy pumpkin flavors we crave when autumn arrives. Recipe below:
Pumpkin Snack Cakes
Ingredients:
1 cup unsalted butter, softened
¾ cup granulated sugar
¼ cup brown sugar, packed
1 egg
1 cup canned pumpkin
1 teaspoon vanilla
2 cups flour
1 tablespoon cornstarch
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ teaspoon Saigon cinnamon
½ teaspoon freshly grated nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
½ cup raisins
Preheat the oven to 350 degrees. In the large bowl of an electric mixer, cream butter and sugars until light and fluffy, about 5 minutes. Add egg, pumpkin, and vanilla, and beat well.
In a medium bowl, stir together flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Gradually add the flour mixture to the pumpkin mixture, beating after each addition, to form a thick batter. Stir in raisins.
Pour the batter into a greased 9 x 13-inch pan and bake 30 to 33 minutes, or until a cake tester inserted into the middle of the cake comes out clean. Cool on a wire rack.
To serve, slice the cake into 2-inch squares.
Yield: 30 2-inch squares
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Soft and sweet baby food - steamed pumpkin cake with zinc, easy to make and delicious~
Nutritious, easy to make, attractive color, soft and sweet, very suitable for babies, arrange it for them quickly~
Crispy Pumpkin #recipes #tasty #delicious
Pumpkin Snack Cake
Pumpkin lovers unite! This Pumpkin Snack Cake combines all the flavors of fall we love including cinnamon, vanilla, and of course pumpkin! We even top it with a lightened-up cream cheese frosting to satisfy your sweet tooth. Find the complete recipe here:
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