I served this pumpkin variation at Thanksgiving this year instead of Pumpkin Pie and nobody missed the pie! Kudos once again to Paula Deen.
CAKE:
- 1 Duncan Hines Moist Deluxe Yellow Cake Mix or Spice Cake Mix
- 1 Large Egg (room temperature)
- 1/2 Cup Butter, melted
FILLING:
- 1 8oz package Cream Cheese, softened
- 3 Large Eggs (room temperature)
- 15 oz can Pumpkin Pie Filling
- 1 tsp Vanilla Extract
- 1 16 oz box Powdered Sugar
- 1/2 Cup Butter, melted
CAKE:
- 1.) Preheat oven to 350 degrees F. (325 if using dark or coated pan. Lightly grease a 9 x 13 inch pan.
- 2.) In a large bowl, combine cake mix, egg, and butter. Mix well using an electric mixer on medium speed.
- 3.) Pat into the bottom of prepared pan and set aside.
- 4.) In same bowl, beat cream cheese until smooth; add eggs, pumpkin and vanilla. Beat on medium speed until thoroughly combined. Add powdered sugar. Mix on low speed until powdered sugar is moistened; beat on medium speed until well blended. Reduce speed, and slowly pour in butter. Mix well.
- 5.) Pour filling over base and spread evenly.
- 6.) Bake 40 - 50 minutes, or until done, but center is still a little gooey. Do NOT Overbake.
- 7.) Remove from oven, cool completely on wire rack. Cut into bars.
- 8.) Store leftover's covered in refrigerator.
- This recipe can also be baked in a greased 10 x 15 inch pan - just remember to adjust the cooking time accordingly.
- Serve each square topped with a dollop of whipped cream.
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ijackabus (1 discussion) on Dec 26, 2010 at 01:46 PM
I recently lost an old recipe for something my neighbor called "Better Than Pumpkin Pie." When I found this, I thought this is essentially it. But, since it calls for so much sugar, I wonder if the pumpkin should be just pumpkin, instead of pie filling? Anyhow, glad to find it, and I will try it (with a fresh pumpkin I have sitting in the corner of my pantry).
