February 08, 2018
Desserts, Cakes, Cookies,
Dairy, Cheese, Vegetables, Pumpkin , Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Make-Ahead, Fall/Autumn, Thanksgiving, Vegetarian, Make it from scratch, Cream Cheese, Bars, Kosher Dairy more
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"I've become a big fan of pan style cakes, and this pumpkin cake was a big hit with my family. The last time I made it, I thought there was a little too much cream cheese mixture...so I'll cut it down when making it again. But the recipe below has the original amounts as you might want plenty of swirl through the squares."
Combine pumpkin, 1 1/2 cup sugar, oil and 2 eggs. Mix until well blended.
In a separate bowl, combine flour, baking powder, baking soda and cinnamon. Add to pumpkin mixture and mix well.
Combine cream cheese, 1/4 cup sugar and 1 egg, mixing until well blended.
Grease and flour 9x13 pan (or use flour based cooking spray). Pour pumpkin mixture into pan and smooth.
Spoon cream cheese mixture over pumpkin batter. Cut through the batter with a knife several times for a marbled effect.
Bake at 350 degrees in preheated oven for 25-30 minutes, or until a wooden pick in center comes out clean.
Cool, then cut into squares and serve.
NOTE: Keep refrigerated but bring to room temperature for serving.
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