Simple Pumpkin Snack Cake is dairy free and even freezes well!
Simple Pumpkin Snack Cake is my go-to pumpkin cake recipe. It can be made ahead and frozen and is easily doubled to eat one now and one later. It is great even without frosting so that makes it simple (and neater!) to take to a potluck or to eat on the go. Simple Pumpkin Snack Cake is not overly sweet but moist and delicious for any time eating.
I have had this recipe for decades and I am sorry to say I cannot tell you where I got it originally. I have looked through all of my cookbooks and online and have not found it. One thing for sure is that it has been made many times and been enjoyed by many people over the years!
Try my easy Homemade Pumpkin Pie Spice!
We also like pumpkin made into Pumpkin Oatmeal Muffins. Yummy! 🙂
To print Simple Pumpkin Snack Cake, click HERE.
15 oz. can pumpkin
2 tsp vanilla
¾ cup vegetable oil
2 cups flour
2 cups sugar
1 Tbsp pumpkin pie spice
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
Add pumpkin, eggs, vanilla and oil to a large mixing bowl.
Add flour, sugar, pumpkin pie spice, cinnamon, baking powder, baking soda and salt to another bowl.
Mix each bowl well.
Combine bowls and mix well.
Pour into a greased 9X13 pan.
Bake in a preheated 350* oven for 35-40 minutes or until toothpick inserted in the center comes out clean.
This freezes well.
Pyrex 9×13 carrier
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If you want nutritional information for a recipe, I suggest entering the recipe into my fitness pal or your favorite calorie counter page and that will calculate it for you. Also, you can put in exactly what you used so it is the most accurate.