Pumpkin White Chocolate Snack Cake
A square, moist pumpkin cake topped with silky white chocolate frosting
Yield: 9 slices
Materials
Pumpkin Snack Cake
- 1/2 can pumpkin puree 7.5 ounces
- ½ cup 120g sugar
- 1/4 cup 45g brown sugar
- 1/2 cup canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cups 150g all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
White Chocolate Frosting
- 6 tbsp butter softened
- 1 cups powdered sugar
- 3 oz white chocolate melted
- ½ tsp salt
Instructions
Pumpkin Snack Cake:
- Line a 9x9” pan with parchment paper and preheat oven to 350 F.
- Mix together pumpkin puree, both sugars, and oil. Beat in eggs and vanilla extract. Stir in dry ingredients: flour, baking soda, pumpkin pie spice, ground cinnamon, and salt.
- Pour batter into prepared pan and bake for 22-26 minutes.
White Chocolate Frosting:
- Beat butter, powdered sugar, and salt until combined and fluffy. Melt white chocolate until smooth- 20 second increments while stirring each time. Mix in the melted white chocolate. Spread evenly onto cake, cut, and serve!