Pumpkin Swirl Squares

15
Servings
20m
Prep Time
25m
Cook Time
45m
Ready In


"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."

Original recipe yields 15 servings
OK

Nutritional

  • Serving Size: 1 (105 g)
  • Calories 291.4
  • Total Fat - 13.6 g
  • Saturated Fat - 4.3 g
  • Cholesterol - 58.3 mg
  • Sodium - 197.8 mg
  • Total Carbohydrate - 39.1 g
  • Dietary Fiber - 0.8 g
  • Sugars - 24.7 g
  • Protein - 4.3 g
  • Calcium - 78.9 mg
  • Iron - 0.8 mg
  • Vitamin C - 2.7 mg
  • Thiamin - 0 mg

Step 1

Combine pumpkin, 1 1/2 cup sugar, oil and 2 eggs. Mix until well blended.

Step 2

In a separate bowl, combine flour, baking powder, baking soda and cinnamon. Add to pumpkin mixture and mix well.

Step 3

Combine cream cheese, 1/4 cup sugar and 1 egg, mixing until well blended.

Step 4

Grease and flour 9x13 pan (or use flour based cooking spray). Pour pumpkin mixture into pan and smooth.

Step 5

Spoon cream cheese mixture over pumpkin batter. Cut through the batter with a knife several times for a marbled effect.

Step 6

Bake at 350 degrees in preheated oven for 25-30 minutes, or until a wooden pick in center comes out clean.

Step 7

Cool, then cut into squares and serve.

Step 8

NOTE: Keep refrigerated but bring to room temperature for serving.

Tips & Variations


No special items needed.

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