Pumpkin Squares (Cake) With Cream Cheese Icing |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 25 |
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I received this recipe from my mother-in-law over 8 years ago when I was looking for more ways to use up pumpkin puree. This is a simple, yummy dessert that freezes well. I receive requests for this recipe often. Ingredients:
1/2 cup butter |
1/2 cup white sugar |
1/2 cup brown sugar |
2 eggs |
14 ounces pumpkin puree (398 ml or 2 cups) |
1 cup flour |
1 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1/4 teaspoon ginger |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
4 ounces cream cheese |
1/4 cup butter |
1 teaspoon vanilla |
2 cups powdered sugar |
Directions:
1. CAKE: Cream butter and sugar.
2. Then add eggs and mix well.
3. Slowly beat in pumpkin.
4. Add remaining ingredients until well mixed.
5. Batter will be thick.
6. Spread into greased 9 x 13 pan.
7. Bake at 350 for 20-25 minutes.
8. Cool.
9. Frost with CREAM CHEESE ICING:
10. Beat cream cheese, butter, and vanilla until smooth.
11. Beat in powdered sugar gradually until well mixed.
12. Store cake in fridge.
13. Freezes well.
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