When it comes to dessert making, the fall season means transforming some of our favorite desserts, such as the gooey butter cake, into a pumpkin spice version. It is the intention of this cake to be so mushy that it falls apart, and the moisture that is contained in the pumpkin makes this version ideal.
An additional layer of spice is added to the cake by using the spice cake mix; however, if you are having trouble locating the spice cake mix, you may simply use a vanilla cake mix instead.
An ideal situation would be for the cake to emerge from the oven with a little underdone appearance. There is no doubt that this is not a conventional cake. It should still be able to move around in the middle when it is removed from the oven, and it will become somewhat more solid as it cools, similar to how a pumpkin pie would behave.
Slicing it will make it possible to make simple tiny bars that you can offer at your next fall gathering or as a dessert for Thanksgiving.
If you want to make these bars ahead of time, just wait until you are ready to serve them before you sprinkle them with confectioners’ sugar. The leftovers can be kept at room temperature for up to three days if they are firmly wrapped and preserved.
Have you attempted to make this? Please inform us of the outcome by providing a comment below.
Ingredients:
Crust
- Cooking spray
- 1 (13.25-oz.) box spice cake mix
- 1 large egg
- 1/2 c. (1 stick) unsalted butter, melted
Filling
- 1 (8-oz.) pkg. cream cheese, softened
- 1 c. pumpkin puree
- 1/2 c. (1 stick) unsalted butter, melted
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1 (16-oz.) box confections’ sugar, plus more for dusting
- 1 tsp. pumpkin pie spice
Process:
For Crust:
1. Preheat the oven to 350 degrees Fahrenheit. Coat a baking pan measuring 13 inches by 9 inches with cooking spray.
2. Cake mix, egg, and butter should be mixed together in a large bowl using a rubber spatula until they are just combined. The bottom of the prepared pan should be pressed.
For Filling:
1. In a large bowl, combine the butter, pumpkin puree, and cream cheese and whisk them together until smooth. Incorporate the vanilla extract and eggs by whisking them together. Whisk together the pumpkin pie spice and confectioners’ sugar until they are completely incorporated. Over the crust, pour.
2. Bars should be baked for forty to forty-five minutes, or until the edges are set and the center is still slightly jiggly. Wait for it to cool.
3. Afterwards, cut the cake into squares and dust it with confectioners’ sugar.