Moist pumpkin snack cake, served with homemade whipped cream. A perfect Fall dessert or afternoon snack!

This past weekend the Mr and I attended a wedding of one of his friends. It had so much rustic charm. The setting offered picturesque views of Mt Monadnock and the colorful season change. One of my favorite parts was the the dessert table. Instead of the traditional tiered wedding cake, they had an apple pie bar! As you can probably guess, I was pretty excited about that. Pie almost always wins over cake. I only wish we’d though of doing something like that for our wedding. But of course, when we got married things were still pretty traditional with only some starting to consider candy bars. Weddings these days are so unique and full of fun surprises from the ordinary.

I have a few hotel complaints… the first being that there seems to be an industry lie going on. Whenever I’ve booked a king size bed, it has never been a king. Maybe slightly larger than queen, if that. And then if you book a queen, you get something closer to full size.

The next issue being… the air in this particular room would turn on and off even if you left it on a specific setting. And, I’m not a fan of sleeping in complete silence so I immediately downloaded a sleep noise app after I remembered Gina using one on our Chicago trip! The noises offered on this particular app were kind of hilarious. It’s advertised for sleep and meditation noises, so I understand, but still… who would want to mediate or sleep to purring cats or chimes (to name a few)? What I did find interesting (and it’s super smart of the app developers) is that there were both country and city sounds! I chose a thunderstorm noise because I’ve always loved a good storm!

As promised, amazing pumpkin goodness! It’s finally October… actually, it’s nearly a full week in. HOW is that even possible?!

Normally I’m all for piling the frosting sky high on cupcakes and cakes. The more the better! But not in the case of this cake.

The great thing about this pumpkin cake is that you can truly eat it for snack or dessert! Slice off a piece and enjoy whenever or pair with homemade sweetened whipped cream for a light and flavorful Fall treat!

This pumpkin snack cake is hands down the absolute best pumpkin cake you’ll ever have. It’s perfect. It’s super moist and packed full of amazing flavor, from the pumpkin to the traditional seasonal spices.

Just be sure to grab a slice quick, this snack cake is a crowd pleaser and will disappear in no time!

Moist pumpkin snack cake with homemade whipped cream. Recipe from @bakedbyrachel
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Pumpkin Snack Cake

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 12
Moist pumpkin cake, served with homemade whipped cream. A perfect Fall dessert or afternoon snack!



  • 1 C pumpkin puree
  • 1/4 C applesauce
  • 3 Tb vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 C granulated sugar
  • 1/4 C light brown sugar
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 3/4 tsp nutmeg
  • 1/4 tsp all spice
  • Pinch cloves
  • 1 C all purpose flour

Whipped cream:

  • 1 C heavy cream
  • 3 Tb powdered sugar
  • 1 tsp vanilla extract


  • 8-inch Round Cake Pan


  • Preheat 350°F. Line an 8-inch round cake pan with parchment paper. Lightly grease the sides of the pan. 
  • In a large bowl, combine wet ingredients. Mix in sugars until fully combined. 
  • In a medium bowl, combine dry ingredients. Add to wet ingredients in small batches, mixing until no streaks remain. 
  • Transfer batter to prepared baking pan. Smooth out top with a small offset spatula. 
  • Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool in pan for 5-10 minutes before transfering to a wire rack to cool completely. 
  • In a medium bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Keep chilled until ready to serve. 
  • Serve cooled slices with a dollop of homemade whipped cream and a dusting of cinnamon. 
  • Store cake in an airtight container for up to serveral days. 


An original recipe from Baked by Rachel


Calories: 195kcal, Carbohydrates: 22g, Protein: 2g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.03g, Cholesterol: 36mg, Sodium: 205mg, Potassium: 90mg, Fiber: 1g, Sugar: 12g, Vitamin A: 3492IU, Vitamin C: 1mg, Calcium: 45mg, Iron: 1mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Dessert
Cuisine: American
Keywords: Cake, Pumpkin

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