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“12 Days of Halloween”
Day 9
It would be blasphemous to go through a 12 days of Halloween and not give you something with pumpkin in it. After all, isn’t that what this time of year is for? These “Putrid Pumpkin Bars” were a hit for me. One of my evil indulgers went as far as to label them the “best baked good she has had this year”. That in my eyes is what we call a WIN folks.
This velvety soft vanilla cake recipe pairs perfectly with a gooey pumpkin pie-Esq combo. By putting the cake batter down first and then layering the pumpkin pie like filling on top, it allows the cake to bake over the filling and create this great explosion of pumpkin in the center. Just make sure not to over bake, you want the pumpkin pie to be semi gooey and glorious when you’re done.
Putrid Pumpkin Bars
Cake
-3 Cups Cake Flour
-3 Teaspoons Baking Powder
-1/2 Teaspoon Salt
-1 Stick Unsalted Butter, Softened
-2 Cups Sugar
-4 Eggs
-1 Teaspoon Vanilla Extract
-1 Cup Whole Milk
-1 Vanilla Snack Pack Pudding Cup
Filling
-1(8-ounce) Package Cream Cheese, Softened
-1 (15-ounce) Can Pumpkin
-3 Eggs
-1 Teaspoon Vanilla
-8 Tablespoons Butter, melted
-16 Ounces Powdered Sugar
-1 Teaspoon Cinnamon
-1 Teaspoon Nutmeg
-1Teaspoon Pumpkin Pie seasoning
-Pinch of Cayenne Pepper
Directions:
Pre-heat oven to 350 Degrees F
Cake
Lightly coat a 9×13 inch pan with butter to prevent the cake from sticking once baked. Sift together the cake flour, baking powder, and salt in a large bowl. Set aside. In a separate large bowl, cream together butter and sugar. Once the mixture is fully combined add the flour mixture and mix to incorporate. Next, add eggs one at a time and mix after each egg. Follow this by adding the milk, vanilla, and pudding, and mix until just blended. You do not want to over mix.
Pour the cake mix into the greased pan and then set aside while you make the pumpkin mixture.
Pumpkin Filling
First, beatthe cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter,and mix together. Next, add the powdered sugar, cinnamon, nutmeg, pumpkin pieseasoning, cayenne pepper and mix well. Spread the pumpkin mixture over cake batter and bakefor 40 to 50 minute. Again, make sure to keep an eye on the cooking cake. You do notwant to over-bake, because you want the center to be a little bit gooey.
Once the cake is done, remove and allow to cool for 15 minutes before cutting into small putrid pumpkin bars.
