Bourbon Chai Pumpkin Snack Cake is so simple to make! All you need is one pan and one hour and you’re ready to dig in! 

Yes I’m sharing a cake recipe today.

Yes I’m still off sugar.

No I did not cheat whilst on Whole30 to bring you said cake recipe so you can stop with those disapproving side eyes you’ve got going on over there.

Why the change up? Two reasons: 1) It’s pumpkin season and I feel like I’ll be losing some food blogger cred here if I didn’t share at least one pumpkin recipe before October is up. 2) Halloween is on Monday and this Bourbon Chai Pumpkin Snack Cake is your answer to what to bring to whatever party you’re about to go this weekend.

One more reason, taste the cake and you’ll totally understand why I’m suddenly breaking the trend of healthy recipes to bring you cake.

This cake is ridiculously easy to make – it’s all the ease you want from a box mix without the box.  For starters, all you need is one bowl for the cake batter and one for the frosting.  The cake is moist, light and packed full of pumpkin flavor.  Except here’s where we differ from cake mixes (besides being homemade), we’ve tossed out the standard pumpkin pie spice that goes with each and every pumpkin cake out there and replaced it with chai spice.  There are many similarities between the two but chai just goes a little above and beyond.  Here you have hints of cardamom and allspice, which is not found in pumpkin spice.   It gives the cake a warm and comforting taste that makes you want to dig in for a second piece.

To finish it all up, I’ve gone ahead and topped it with a light and airy brown sugar bourbon frosting.  Why? Because why not?! In all honesty, it just tied this autumn cake together.  Plus bourbon + brown sugar + pumpkin is a dream.

This Bourbon Chai Pumpkin Snack Cake recipe originally appeared on Food Fanatic.