Pumpkin Snack Cake

I dislike opening something that I may not use the balance of before it goes to waste so it was important to me to know what I was going to make with the can of pumpkin I was about to open in order to make Pumpkin French Toast.  So this recipe ends up getting you a bonus.  You open a can of pumpkin to make the French Toast and then turn around and use the rest of the pumpkin for a yummy snack--no storing the pumpkin to hopefully use later and tossing out if you didn't use it in time.

Pumpkin Snack Cake
  1 1/2 cups  flour

  1 1/8 cups sugar

  1 1/2 teaspoons baking powder

  1 1/2 teaspoons cinnamon

  3/4 teaspoon baking soda

  1/8 teaspoon salt

  3  eggs -- beaten

  3/4 of 15 ounce can of canned pure pumpkin puree  3/4 cup  oil

       OR  1/2 nonfat yogurt + 1/2 oil to total 3/4 cup*

Combine flour, sugar, baking powder, cinnamon, baking soda and salt.  Stir in eggs, pumpkin and oil until thoroughly combined.  Spread batter into a greased 9x10 or 9x13pan.  Bake at 350 degrees for 20-30 minutes or until toothpick inserted in center comes out clean.  Cool, cut,  and enjoy!

Notes:
*Use your liquid measuring cup to eye-ball approximately 3 ounces of yogurt and then add oil until the total volume is 3/4 cup

*As I used this as a snack cake and wanted to keep it "healthier", I didn't frost.  We may be outside of norm, but many times we enjoy cakes and such without frosting.

Here's the frosting recipe from the 15x10" pan size recipe this snack cake was created from.....just in case you can't go without frosting (you'd probably want to make less).

  Optional Frosting:

  3 ounces cream cheese

  1 3/4 cups powdered sugar

  1 teaspoon vanilla

  6 tablespoons butter

  1 teaspoon milk