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Day 237: Pumpkin Snack Cake

We may be wondering who will win the big election, but today I'm just focusing on the winner of my snack cake poll. ;)

I paired the pumpkin cake with a luscious cream cheese frosting, that's to die for. If you want to know the details about the poll here they are: the cashew snack cake came in 3rd place. The rose and cardamom snack cake came in second, and the pumpkin snack cake came in first place!

A snack cake is a cake that's meant to be done quickly, and a one bowl recipe. It can have a glaze/frosting, or none! For this pumpkin cake, I needed a frosting. The cream cheese flavored frosting complements the cake so well, you can't skip it! The frosting is tangy and sweet both at the same time. It's simply perfect!

I love any pumpkin cake so much because the pumpkin adds a ton of moisture, resulting in a fluffy cake.

Usually each Thanksgiving I'll be baking this snack cake. It's easy and makes enough for 40 (small) slices. Every year it's a big hit, I really do enjoy making it, and I hope you will too!


|Level: 👩🏽‍🍳|Time: 40 minutes| Serves: 24 large slices and 40 small slices|



  • 4 large eggs, room temperature

  • 1 2/3 cups sugar

  • 1 cup canola oil

  • 15 oz. pumpkin puree

  • 2 cups all-purpose flour

  • 2 teaspoons ground cinnamon

  • 1/4 teaspoon nutmeg

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda


  • 6 oz. cream cheese, softened

  • 2 cups confectioners' sugar

  • 1/4 cup butter, softened

  • 1 tablespoon whole milk


  1. Combine all your ingredients in a large bowl. Mix with a spatula until fully combined. Pour into a greased two 9x13" pans. Bake at 350 degrees for 30 - 35 minutes.

  2. Beat your cream cheese and butter in a stand mixer. Turn down the speed to low and add your powdered sugar. Pour in your milk and set aside.

  3. Once your cakes are baked and cooled, apply the frosting onto both cakes. Cut and serve.


- The Bored Baker 👩🏽‍🍳


Made this recipe? Tag @theboredbakerofficial on Instagram.



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