Snack cakes have a tendency to be dry and crumby, but not this one! My Pumpkin Snack Cake is packs a pumpkiny punch and is super moist, thanks to the sour cream secret ingredient. The maple glaze tops it off and makes it extra delish!
Ingredients
1 box spice cake mix
1 (15 oz) can pumpkin puree (NOT pie mix!)
¾ cup sour cream (I used full-fat, but low-fat would probably work)
3 eggs
⅓ cup vegetable oil
1 tsp ground cinnamon
Pinch nutmeg
Pinch ginger
¼ cup maple syrup
1 Tbsp heavy cream
3 cups powdered sugar
Gold or fall-themed sprinkles, optional
Instructions
Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray and set aside.
In a large bowl, mix the cake mix, sour cream, eggs, oil and spices with a handheld electric mixer for 2 minutes or until combined completely. Pour the batter into the prepared pan and bake for approx. 18-20 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool the cake completely.
In a medium bowl, combine the maple syrup, cream and powdered sugar with a spoon until a glaze has formed. If the glaze is too thin, add more powdered sugar; if too thick, a little more cream at a time. Pour the glaze evenly on top of the snack cake, spreading it out to the edges if needed. Top with sprinkles if desired.
Allow the glaze to somewhat set on the cake (about 15 minutes) before cutting into squares. Store leftover cake slices airtight at room temperature, up to 3 days. Tastes great with vanilla or butter pecan ice cream as well!
Recipe by The Domestic Rebel at https://thedomesticrebel.com/2014/09/16/pumpkin-snack-cake/