Pumpkin Spice Frosted Snack Bars

photo by:kraft

I have made this recipe several times over the years. I prefer making it in loaf pans, adding a few nuts and using as a pumpkin bread. I think the frosting makes it too sw...read more

posted by

LMMcNew

on 6/11/2012

time

prep:

20 min

total:

55 min

servings

total:

24 servings

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What You Need

pkg. (2-layer size) spice cake mix

can (15 oz.) pumpkin

cup MIRACLE WHIP Dressing

eggs

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4

cup butter, softened

Tbsp. milk

tsp. vanilla

pkg. (16 oz.) powdered sugar (about 4 cups)

Make It

HEAT oven to 350°F.

BEAT first 4 ingredients in large bowl with mixer until well blended. Pour into 13x9-inch pan sprayed with cooking spray.

BAKE 32 to 35 min. or until toothpick inserted in center comes out clean. Cool completely in pan.

BEAT cream cheese, butter, milk and vanilla in large bowl with mixer until well blended. Gradually add sugar, beating after each addition until well blended. Spread over cooled cake.

Kraft Kitchens Tips

Variation

Prepare using 15x10x1-inch pan and decreasing the baking time to 20 to 22 min. or until toothpick inserted in center comes out clean.

Storing Cream Cheese Frosted Cakes

Cakes filled and frosted with a cream cheese icing should be stored in the refrigerator.

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aoldenkamp83

posted:12/7/2007

The frosting is very sweet, but it works with the spice in the cake. And I didn't add enough powdered sugar, so my frosting was very soft and drippy. The recipe makes way more frosting than you actually need. The cake itself is very tasty; got great reviews.

Cali85

posted:11/29/2007

I loved this recipe so I added it to my Thanksgiving menu!! It was a hit with my family who also requested the recipe.

mbw911

posted:11/24/2007

THIS WAS WONDERFUL!! THE CAKE WAS VERY MOIST AND MY WHOLE FAMILY LOVED IT...EVEN ONE THAT DIDN'T LIKE PUMPKIN!!!

a cook

posted:11/19/2007

The cake was really moist, the frosting was too sweet. I think next time I make this I will cut back on the amount of powdered sugar for the frosting or not use all the frosting on the cake.

a cook

posted:11/18/2007

Makes lots of icing. Would only use about half on cake next time.

NANCYSCHANDAG

posted:11/16/2007

Have made this treat numerous times - it is fantastic! For a Halloween party I decorated it with pumpkin shaped candies (the kind candy corn is made of) and received rave reviews from my husbands co-workers.

judith08094

posted:11/14/2007

THis is by far, the best pumpkin cake I have ever made!!!! It went like hotcakes in my house!!! They keep asking when I'm going to make it again!

nbfreiling

posted:11/12/2007

took this to a MOPS meeting and they loved it!

emily8511

posted:11/11/2007

These were easy to make and very tasty! Will definitely make again!

ilovemyfamily

posted:11/11/2007

i liked this dessert, unfortunately i didn't add 4 cups of powdered sugar to the frosting (for fear of it being too sweet) but it ended up being too gooey and drippy, so it was hard to eat the bars without making a little bit of mess (I cut them up and tried to put them on a plate to take to a dinner party, so it got a little messy) I would recommend just adding the full amount so the frosting will be the right consistency. everyone said they were yummy!