Pumpkin Snack Cake Recipe

Ingredients

1

                        box Betty Crocker™ Super Moist™ yellow cake mix

3/4

cup canned pumpkin (not pumpkin pie mix)

1/2

cup water

1/2

cup vegetable oil

3

eggs

1

package (8 oz) cream cheese, softened

1/2

cup butter, softened

1

teaspoon ground cinnamon

1 1/2

cups powdered sugar

1

cup chopped candied pecans

Preparation

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, beat cake mix, pumpkin, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.

Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.

In large bowl, beat cream cheese, butter and cinnamon with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1/2 cup at a time, until frosting is smooth and spreadable. Frost cake. Sprinkle with pecans. Refrigerate 1 hour before serving. Store leftovers in the refrigerator.

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