Tuesday, January 11, 2011

Pumpkin Cream Cheese Cake

I love cakes that require no frosting. They're so easy! This one is not only easy, it has cream cheese in it! My kids kept asking for seconds.

Pumpkin Cream Cheese Cake:
6 tbsp melted butter
1 1/2 cup sugar
3 eggs
1 cup canned pumpkin
1/3 cup water
1 3/4 cup flour
2 tsp pumpkin pie spice
1 tsp baking soda
1/2 tsp baking powder
1 (8oz) package cream cheese
1/4 cup sugar

Preheat oven to 350 degrees. In a bowl beat together butter and 1 1/2 cup sugar until smooth. Beat in 2 eggs, pumpkin, and 1/3 cup water until well blended. Add flour, spices, baking powder and baking soda. Stir well. Pour into 13x9 inch greased casserole dish. In a small bowl, blend cream cheese until smooth. Add 1/4 cup sugar. Spoon the cream cheese mixture over the pumpkin mixture. Use a butter knife to swirl the two together. Bake for 25-30 minutes or until done. Let cool completely in pan. Print Friendly and PDF Pin It

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