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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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These taste just like a crisp autumn day! Ingredients:
1 package spice cake mix |
16 ounces cooked pumpkin or 16 ounces cooked canned pumpkin |
8 ounces cream cheese, softened |
2 teaspoons vanilla extract |
1 lb confectioners' sugar |
1 cup flaked coconut, lightly toasted |
1/2 cup vegetable oil or 1/2 cup canola oil |
4 large eggs |
1 teaspoon cinnamon |
Directions:
1. Preheat oven to 350°F degrees.
2. Grease a jelly roll pan (large baking sheet with a small edge all the way around).
3. In a large bowl using a mixer, at low speed blend cake mix with salad oil, eggs, and pumpkin.
4. Blend until moistened.
5. Then mix at medium speed for 2 minutes.
6. Pour into prepared pan; bake until top is firm to touch; about 25 minutes.
7. Meanwhile, at low speed beat cream cheese, vanilla and cinnamon.
8. Add confectioners sugar; beat until smooth.
9. spread evenly over completely cooled cake.
10. Sprinkle with toasted coconut.
11. To serve, cut in 2 inch bars.
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