Pumpkin Cream Cheese Snack Cake

By cecelia26_

Ingredients

• Cake Batter:
• 1 cup butter, softened
• 1 1/2 cups sugar
• 1 cup pumpkin
• 1 egg
• 1 tsp vanilla
• 3 cups flour
• 2 tsp cream of tartar
• 1 1/2 tsp baking powder
• 1/8 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• Cream Cheese Filling:
• 8 oz cream cheese, softened
• 3/4 cup sugar
• 1 egg
• 1/2 tsp vanilla
• Sugar & Spice Topping:
• 1/4 cup sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp ginger

Details

Adapted from cookiescakespiesohmy.com

Preparation

Step 1

Cake Batter:
Preheat oven to 350°. In large bowl with electric mixer, cream butter and sugar. Add pumpkin, egg, and vanilla, mix well. Add flour, cream of tartar, baking powder, salt, cinnamon, and nutmeg. Mix just until combined. Spread about 2/3 of batter into sprayed 9″x13″ baking pan. Mix together cream cheese filling, reserved batter will go on top of filling.

Cream Cheese Filling:
In medium bowl with electric mixer, mix cream cheese and sugar. Add egg and vanilla, mix well. Pour cream cheese mixture over batter in baking pan. Drop scoopfuls of remaining cake batter all over cream cheese mixture. Spread scoops of batter gently over cream cheese mixture, will not cover completely, you want to see cream cheese in between. Mix together sugar & spice topping.

Sugar & Spice Topping:
In small bowl stir together sugar, cinnamon, nutmeg, cloves, and ginger. Sprinkle evenly all over top of cream cheese and batter, it seems like a lot, but use it all. Bake 25-30 minutes until golden brown and pick comes out clean when inserted in center. Cool and sprinkle with powdered sugar if desired.