***UPDATE*** Since I only made these bars once, and for those of you who are coming over here via Pinterest I consider myself to be a BAD BAKER. lol I never make anything from scratch, and if I do it never comes out right. This recipe is my own, and I made it exactly as listed. However from some of the comments people were saying the cream cheese mix was lumpy and not easy to spread across the top- just add more water until its a better consistency to work with. I also had people ask about making it the day before or freezing/refrigerating. This did not taste good the next day from the fridge at all. I would not make this in advance. Make it same day- within a few hours of wanting to eat it. The angel food cake mix does not hold up the next day. I really did not enjoy it leftover. I hope these updates help you all! Any questions feel free to ask in the comments. THANK YOU! :)
Hey guys! I needed a dessert to take over to Sean’s family one night so I opened my pantry. I was running low on some of my staples that help me whip up FAST desserts but I had a box of angel food cake mix and a can of pumpkin puree.
I also remembered buying a block of reduced fat cream cheese for Sean to take to work (but he never did) so it was MINE! lol
EASY dessert in a pinch was created!
Pumpkin Cream Cheese Bars
18 bars- 3PP each OR 24 bars 2 PP each!
- 1 box angel food cake mix- the 1 step kind
- 1 15oz can Pumpkin
- 3/4 Cup water
- 1/2 teaspoon cinnamon
- 1 8oz pkg. reduced fat cream cheese
- -few tablespoons of water, to be mixed with cream cheese
I let the cream cheese soften on the counter for a while then I added it to my stand mixer & beat it with a couple of tablespoons of water until smooth. I just wanted it to thin out a little bit.
In a separate bowl, mix the cake mix, pumpkin, water, & cinnamon together until it is smooth & well mixed.
In a 9x13 pyrex dish- sprayed with PAM- add HALF of the cake –pumpkin mix. Then smooth it out with a rubber spatula. Drizzle half of the cream cheese over the top of it and take a small spatula to smooth it over the top. Add remaining cake-pumpkin mix & also the remaining cream cheese just making layers.
Finally take a butter knife- stick it into the mix and go back & forth over the top of the cake making figure “8’s” - to blend it a bit.
This is after it cooked- but you can see how I used the butter knife to swirl this together.
Bake for 35 minutes at 375 degrees OR until a toothpick comes out clean.
Technorati Tags: Weight Watchers,PointsPlus,Pumpkin,Pumpkin Cream Cheese Bars,Angel Food cake ideas,Cream cheese,Low fat,low fat dessert ideas,dessert ideas,easy desserts