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
5 Pumpkin Recipes To Make This Fall • Tasty
5 pumpkin recipes that'll satisfy those Fall cravings ????
Recipes:
A Smitten Kitchen Thanksgiving | How to Make a Pumpkin Snacking Cake | Williams Sonoma
Cookbook author and blogger Deb Perelman, founder of Smitten Kitchen, says she is not one of those “on a whim” bakers and would get destroyed in a TV baking competition. She doesn’t see flour, butter and a cup of buttermilk and run with it. She like formulas and percentages. She researches and plans. But Deb realized about two hours before leaving for her big Thanksgiving dinner a few years ago—she is always in charge of desserts—that she had forgotten to make one for her sister, who is vegan. But Deb had an idea: Wacky Cake—a.k.a. Cockeyed Cake. It’s an egg-free, butter-free, milk-free Depression-era chocolate cake that still manages to be as dark and moist as a cake with all of these things. Deb tinkered with the formula a bit, and this came out of the oven 45 minutes later, a plush, fragrant, perfect fall cake.
Get the recipe and shop Deb’s Thanksgiving essentials:
Crispy Pumpkin #recipes #tasty #delicious
Baking the Pumpkin Olive Oil Cake | Snacking Cakes | Yossy Arefi
This week I’m baking the ’Pumpkin Olive Oil Cake’ by Yossy Arefi from her book ‘Snacking Cakes’.
The recipe can be found online here:
Or in her cookbook here:
And you can see her making it here:
It’s a super quick, easy and delicious bake. No special equipment needed. Enjoy! ????
#pumpkin #pumpkinspice #cakerecipe #snackcake #pumpkincake #cakes #cakeshorts #glutenfree #frosting
Easy pumpkin dessert
I make a pumpkin dump cake that tastes better than pumpkin pie!