About this recipe: This cake is not only delicious, but it's also really easy to make. Pumpkin puree is mixed with spices and sponge cake mix, baked and topped with a cream cheese frosting.
This didn't work for me - 04 Mar 2011
This cake was a big hit! My co-workers gobbled it up! I tweaked the frosting as well: 1/2 stick butter, 1 C confectioners' sugar, 3/4 tsp cinnamon, 3/4 tsp vanilla, and 1 (8 oz) pkg cream cheese. Very good! Not too sweet and good spice flavor! - 10 Oct 2006 (Review from Allrecipes US | Canada)
I have been making this cake, as pumpkin bars for about 20+ years. It has remained a staple favorite. We use a 15X10 jelly roll pan instead of the 9X13. We do add about double the spice and usually I just use pumpkin pie spice. For frosting we use a can of vanilla frosting and beat 4 oz of cream cheese into it and add some pumpkin pie spice. For fall events we decorate each bar with a marshmallow candy pumpkin or candy corn. Everyone I know like this better chilled in the fridge before eating. YUMMY! - 11 Dec 2007 (Review from Allrecipes US | Canada)