Pumpkin Snickerdoodle Cake
Ingredients
Snickerdoodle layer
- 3 Cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 Cups brown sugar
- 1/2 Cup butter softened
- 1/2 Cup applesauce
- 2 eggs
- 1 teaspoon vanilla
Pumpkin layer
- 1 Cup flour
- 3/4 Cup sugar
- 5 Tablespoons butter softened
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 egg
- 15 ounce can pumpkin puree
- 1/4 Cup sugar
- 2 teaspoon cinnamon
Frosting
- 1 Cup butter softened
- 12 ounce white chocolate melted
- 2 cups powdered sugar
- 1 teaspoon vanilla
Instructions
Snickerdoodle layer
- Preheat oven to 350 degrees and grease a9x13 pan. In a large bowl beat 1/2 Cup butter, applesauce, eggs and vanilla. Add in flour, baking soda, baking powder, salt, and brown sugar. Mix until well blended and spread evenly in 9x13 pan.
Pumpkin layer
- Mix butter and 3/4 Cup sugar until smooth. Add in pumpkin, flour, baking powder, baking soda, salt, egg, and pumpkin pie spice. Mix until well combined. Spread evenly over snickerdoodle layer. In a small bowl, mix 1/4 cup sugar with 2 teaspoons cinnamon. Sprinkle evenly over pumpkin layer.
- Bake at 350 degrees for 35-40 minutes, or until a toothpick comes out clean. Cool completely.
Frosting
- Beat butter with melted white chocolate, powdered sugar, and vanilla until smooth. Spread evenly over cooled cake.