Food recipes
Pumpkin Snack Cake with Cream Cheese Frosting
Pumpkin Snack Cake with Cream Cheese Frosting Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda salt, table...
Pumpkin Snack Cake with Cream Cheese Frosting
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
pumpkin, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
vanilla extract
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
egg substitute, powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrup, maple, canadian
cheese, parmesan, hard
sugars, powdered
spices, cinnamon, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat the oven to 375 degrees F. Spray a 9-inch square baking dish with cooking spray.
In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
In a large bowl using an electric mixer, beat the pumpkin, coconut oil, sugar, vanilla extract, cinnamon, nutmeg and cloves.
Beat in the egg until blended.
Add the flour mixture into the creamed mixture in three additions, alternating with the milk, beating after each addition until just combined.
Stir in maple syrup.
Spread the batter in the bottom of the baking dish.
Bake the cake for 20 minutes or until lightly golden brown and a toothpick inserted in the center of the cake comes out clean.
Remove cake from oven.
Let the cake cool completely.
In a bowl, add cream cheese, powdered sugar and cinnamon.
Beat until light and fluffy.
Add a teaspoon of milk at a time to get the consistency you desire.
Spread onto cake and cut cake into 12 slices.
Store in the refrigerator.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
pumpkin, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
vanilla extract
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
egg substitute, powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrup, maple, canadian
cheese, parmesan, hard
sugars, powdered
spices, cinnamon, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat the oven to 375 degrees F. Spray a 9-inch square baking dish with cooking spray.
In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
In a large bowl using an electric mixer, beat the pumpkin, coconut oil, sugar, vanilla extract, cinnamon, nutmeg and cloves.
Beat in the egg until blended.
Add the flour mixture into the creamed mixture in three additions, alternating with the milk, beating after each addition until just combined.
Stir in maple syrup.
Spread the batter in the bottom of the baking dish.
Bake the cake for 20 minutes or until lightly golden brown and a toothpick inserted in the center of the cake comes out clean.
Remove cake from oven.
Let the cake cool completely.
In a bowl, add cream cheese, powdered sugar and cinnamon.
Beat until light and fluffy.
Add a teaspoon of milk at a time to get the consistency you desire.
Spread onto cake and cut cake into 12 slices.
Store in the refrigerator.