Pumpkin Snack Cake
Moist pumpkin cake, served with homemade whipped cream. A perfect Fall dessert or afternoon snack!
light brown sugar
all purpose flour
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
Pumpkin Snack Cake - https://www.bakedbyrachel.com/pumpkin-snack-cake/