Pumpkin-Raisin Snack Cake

By carvalhohm

Ingredients

• 1 c. sugar
• 1 c. brown sugar, packed
• 15-oz. can pumpkin
• 1/2 c. butter, melted
• 4 eggs
• 2 t. vanilla extract
• 1-1/2 c. all-purpose flour
• 2-1/2 t. pumpkin pie spice
• 1 t. baking powder
• 1/2 t. baking soda
• 1/4 t. salt
• 1 c. Raisins
• Optional: 1/2 c. chopped walnuts or pecans

Details

Servings 2
Adapted from gooseberry.com

Preparation

Step 1

Thoroughly blend sugars, pumpkin, butter, eggs and vanilla in a large bowl with a whisk or electric mixer. Combine flour, pumpkin pie spice, baking powder, baking soda and salt in a small bowl. Stir into pumpkin mixture. Add raisins and nuts.

Pour into a greased jelly-roll pan or 13"x9" baking dish. Bake at 350 degrees for 20 to 25 minutes for jelly-roll pan, 35 to 40 minutes for baking dish, or until toothpick inserted in center comes out clean. Cool.

Spread Cream Cheese Frosting over cooled cake. Let stand until frosting is set. Cut into squares.

Makes 2 to 3 dozen.

Cream Cheese Frosting:
1/2 c. cream cheese, softened
3 c. powdered sugar
2 to 3 T. milk
1 t. vanilla extract

Beat cream cheese, powdered sugar, 2 tablespoons milk and vanilla until smooth. Add additional milk if needed to make a frosting consistency.