Pumpkin Snack Cake
| GFP's First Pumpkin of the Season
Did you know?
- Pumpkins are a great source of fiber - 3 grams per 1 cup serving
- They are a good source of the antioxidant, beta-carotene, which may play a role in cancer prevention, and also helps keep skin wrinkle-free
- 1 Cup of cooked pumpkin has more potassium than a banana. Potassium helps restore electrolytes to keep muscles functioning.
- Pumpkins are a solid source of Vitamin C which may reduce infections like colds
3 Cups flour (we used a combo of oat flour, whole wheat and all-purpose)
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1/2 tablespoon pumpkin pie spice
1 1/2 cups white sugar
1 cup vegetable oil
1/2 cup applesauce
2 teaspoons vanilla
2 cups canned pumpkin
1. Preheat oven to 350 degrees. Grease and flour a 9X13" pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside
3. In a large mixing bowl, whisk together the brown sugar, white sugar, oil, applesauce, and vanilla. Whisk in eggs. When the mixture is combined completely, slowly add in the flour mixture, beating until just combined. Pour into the prepared pan and even it out with a spatula. Bake for 30-35 minutes or until a pick inserted into the center comes out clean (times can vary, depending on the oven)
4. When done, allow the cake to cool completely before sprinkling powdered sugar across the length of the cake. Cut into squares (Note: This cake can be frosted with cream cheese icing if desired)