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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theo02

posted:10/15/2007

icing too runny. Would be good with raisins or nuts also. I plan to make it next time as muffins.

a cook

posted:10/11/2007

I made this for a family reunion, everyone loved it, have never gotten so many compliments! Its a delicious fall treat:)

a cook

posted:10/11/2007

Family Favorite!

a cook

posted:10/8/2007

Made this for a Sunday lunch at my in-laws. Everyone loved it, especially my teenage daughter, who ate about half of it herself.

msvandenbossche

posted:10/3/2007

MOIST! MOIST! MOIST! I had lots of compliments when I shared this with people. The cake is so moist and flavorful. The frosting was excellent just the right dose of sweetness. Great after dinner with coffee, or for breakfast.

MaxeneA

posted:9/30/2007

I used real mayo as well, I was worried it would not be so well, but it was, and everyone at the office cleaned the pan. I think the recipie for the frosting was way too much, I Would not use four cups of powder sugar. or the whole bag. all and all very delicious and very moist five days later!

foxyjo

posted:9/30/2007

These bars are so easy and sooo moist! The ONLY reason I am rating it 4 stars instead of 5, is that I couldn't get past the tang of the Miracle Whip! It mellowed after a couple of days in the refrigerator though. I will definitely be making this again, but i will use mayonaise instead. I'm sure it will be a 5 star for me with that change! My son wants this to be his birthday cake. My husband, who NEVER eats pumpkin spice anything, even loved this!

a cook

posted:9/29/2007

I needed to find a yummy "harvest" treat to share with friends. Out of 5 recipes, this was the winner!

a cook

posted:9/26/2007

I made this recipe for church and got rave reviews. It was so moist and yummy. Very easy to make.

a cook

posted:9/24/2007

My husband really liked this cake. I made it as a double layer, but next time will do the snack cake. Much to sweet for me to eat as a double layer, but still very good.