Ingredients
Pumpkin Spice Cake Layer (Bottom)
- 1 15.25 oz Spice Cake Mix dry
- 10 oz canned pumpkin puree about 2/3 of a can
Pumpkin Spice Cream Cheese Frosting (Top)- reserve 1/2 mixture for frosting
- 16 oz cream cheese softened, 2 8-oz packs
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 1/2 tablespoon pumpkin spice
Pumpkin Cheesecake Layer (Middle)- add to reserved 1/2 frosting mixture
- 3 eggs
- 5 oz canned pumpkin puree remaining 1/3 of a can
Method
- Preheat oven to 350 degrees F.
Pumpkin Spice Cake Layer (Bottom)
- Mix spice cake mix (dry) with 2/3 can of canned pumpkin puree. Mix until fully incorporated.
- Press evenly into a lightly greased 9x13-inch pan. Set aside until cheesecake layer is ready.
Pumpkin Spice Cream Cheese Frosting (Top)- reserve 1/2 mixture for frosting
- Mix softened cream cheese, powdered sugar, vanilla, and pumpkin spice together until blended.
- Split and place half into a new container. You will use half for frosting and the other half for the cheesecake layer.
Pumpkin Cheesecake Layer (Middle)- add to reserved 1/2 frosting mixture
- Add remaining pumpkin puree and eggs to one-half of the frosting mixture.
- Pour cheesecake mixture over the pumpkin spice cake layer.
- Bake at 350 degrees F. for 40-45 minutes or until center has set.
- Remove from oven and let cool.
- When cooled, frost bars with remaining (one-half) spiced cream cheese frosting.
- Cut and serve.