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

Moist pumpkin cake, served with homemade whipped cream. A perfect Fall dessert or afternoon snack!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: Cake, Pumpkin
Servings: 12



  • 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


  • 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