I just love pumpkin pie. But this jaw-dropping cake with walnuts and cream cheese seals your place in the baking hall of fame. Even before you take your first bite, layers of pumpkin spice cake cushioned with Cream-Cheese Icing create a lasting impression.
1/2 cup water
1/3 cup vegetable oil
1 pouch Krusteaz Pumpkin Quick Bread
For Cream Cheese Icing8 oz. (1 cup) cream cheese, softened
1/2 cup (1 stick) butter, softened
1 cup powdered sugar
1 teaspoon vanilla
Oven Temp ~ 350°
Baking Time ~ 13 to
Pan Type ~ 15 x 10-inch jelly roll pan
In a medium bowl blend together the water, oil, eggs and quick bread mix
until moistened. Spoon batter into a lightly greased pan.
Bake pumpkin bread 13 to 16 minutes or until toothpick inserted into center comes out clean.
Allow to cool.
Cut pumpkin spice cake into 3 even pieces, approximately 5 x 10-inches each.
Set the three layers aside.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!