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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steak1113

posted:10/18/2008

My family loves this recipe! I make it at least 3 times every year for different events. It is moist and so fragrant.

ARC91681

posted:10/8/2008

I made this last night, and it turned out great! I didn't use any icing, though. (I'm not a big icing fan in general.) I used Light Miracle Whip, and I highly suggest doing that also, since you'll save some calories.

Rhcin

posted:10/7/2008

It's so good!!!

a cook

posted:9/29/2008

I had to keep making this recipe because it was so good last year and I'm going to make it again.

KristaSzadorski

posted:9/26/2008

I made this cake last fall & my family loved this cake. It turned out moist and has a wonderful flavor. I can't wait to make it again this year!!

LisaLininger

posted:2/11/2008

This is such a good recipe for the fall, my family & friends love it.

starsineyes96

posted:1/8/2008

I'm a big fan of pumpkin and spice, and shoot, cream cheese, too. However, I was less than thrilled with this recipe. The spices were overly strong and the frosting overly sweet. It would have been great had it been a little more pumpkin-y.

asivertson

posted:1/5/2008

I love this recipe! I just found it in 2007 and I made it 10 times this fall and holiday season. I cheat and use a can of cream cheese frosting and everyone still loves it. I did accidently only put 1/2 cup of miracle whip once and it was just as good. I also make this in a bar pan and with the canned frosting it's a perfect finger food.

mjones081206

posted:12/26/2007

The cake was very moist, but we could barely taste the pumpkin. I would make this cake again though.

BevZad

posted:12/16/2007

This was very easy to make and was a really moist cake. I didn't think it was very pumpkiny tasting but was delicious. It was gone in two days!