Pumpkin Roll Cake Bars

I’m the queen of multi-tasking today, since I’m also working on the Harry Potter workout (#6) for tomorrow.  I’m going to need it after the cake-tasting today!

Pumpkin Roll Cake Bars
(adapted from The Recipe Critic)

Preheat oven to 350 degrees.  Grease a 9×13 pan; set aside.
For Cake:

 

  • 6 tbsp unsalted butter, melted
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 1 15 oz can pumpkin (I used Libby’s 100% Pure Pumpkin)
  • 1/4 cup water
  • 2 cups all-purpose flour
  • 1 tbsp pumpkin pie spice
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • dash of salt

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

For Filling:

 

  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1/2 tsp vanilla
  • 1 egg

 

 

 

 

 

 

  1. In a large bowl, cream together butter and sugar (for cake); beat in eggs, pumpkin, vanilla and water until combined.
  2. In a separate bowl, whisk together flour, spice, baking powder, baking soda and salt.
  3. Slowly add flour mix to pumpkin mix until combined and smooth.
  4. Pour 2/3 of mix into prepared cake pan, spreading evenly.
  5. In another bowl, whip cream cheese first, then beat in sugar, vanilla and the egg.  Add on top of cake in pan, spreading as evenly as possible. 
  6. Dollop the rest of cake mix on top of cream cheese, spreading as evenly as possible.  You have the option to marble the top 2 layers with a butter knife or toothpick.

 

 

 

Bake at 350 degrees for 30-35 minutes.  (I put it in for 30 and had to add 10 minutes to get the bottom cooked through).

 

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