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10-03-2020 03:43 PM
In between bars and a crowd-friendly sheet cake is this autumnal dessert. Moist and tender pumpkin spice cake is lavished with cream cheese frosting for bars that are simply irresistible.
DirectionsInstructions Checklist
Heat oven to 350 degrees. Brush bottom and sides of an 8-by-12-inch cake pan with butter. Line bottom with parchment paper, leaving a 2-inch overhang on 2 sides. Brush parchment with butter.
Whisk together flour, cinnamon, nutmeg, allspice, cloves, salt, baking powder, and baking soda; set aside. In a separate bowl, whisk together pumpkin puree and milk; set aside
In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes. Add eggs, and beat until combined. On low speed add flour mixture in three batches, alternating with two additions of pumpkin mixture, and beating until just combined after each.
Pour batter into prepared pan, smooth top with spatula. Bake until a cake tester inserted into the middle comes out clean, about 35 minutes. Transfer the cake to a wire rack to cool completely.
Make Frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, 1/4 cup butter, and pinch of salt until light and creamy, 2 minutes. Reduce mixer speed to low. Gradually add confectioners' sugar, beating until incorporated.
Assemble: Unmold cake. Using an offset spatula, spread icing over top of cake. Cut into 12 bars
10-03-2020 05:29 PM
Looks delicious!
10-03-2020 06:41 PM
@Chi-town girl - This looks very good but the recipe calls for a 8X12 pan, which I don't have. I have 7X11, 9X12 and 9X13. Who has an 8X12? Which pan size that I have would work the best do you think?
10-03-2020 06:55 PM
@WORKING GAL wrote:@Chi-town girl - This looks very good but the recipe calls for a 8X12 pan, which I don't have. I have 7X11, 9X12 and 9X13. Who has an 8X12? Which pan size that I have would work the best do you think?
@WORKING GAL - yeah, I don't have a 8x12 pan and not buying a new one. If you google 8x12 pan substitution, there is some good info.
I prefer a larger pan vs smaller to get a flatter 'bar'.
Does this info help you?
If the new pan makes the batter shallower than in the original recipe, this will cause the heat to reach the center of the pan more quickly and you will have more evaporation. To solve this problem you need to shorten the baking time and raise the temperature of the oven slightly. To substitute a pan that is shallower than the pan in the recipe, reduce the baking time by 1/4.
If the new pan makes the batter deeper than in the original recipe, this will cause less evaporation and the batter will take longer to cook. To solve this problem you need to lengthen the baking time and lower the temperature of the oven slightly. To substitute a pan that is deeper than the pan in the recipe, increase the baking time by 1/4.
10-03-2020 07:26 PM
@Chi-town girl - Thank you so much for your reply.
I will try these bars when I find pumpkin. Think I'll use my 9X12 pan.
10-03-2020 08:03 PM
I make this recipe in a 9X13" baking pan:
3 eggs
1 1/4 cups sugar
3/4 cup vegetable oil
15-oz can pumpkin puree
1 tsp vanilla
1 1/2 cups flour
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
3/4 tsp salt
3/4 tsp baking soda
1/4 tsp nutmeg
Whisk eggs, sugar, oil, pumpkin, and vanilla in big bowl. In smaller bowl whisk flour,baking powder and soda, cinnamon, salt, and nutmeg. Whisk flour mixture into pumpkin mixture until smooth.
Spread batter into greased 9x13" baking pan and bake at 350 degrees until toothpick comes out clean, 25-35 minutes. Let cool completely in pan.
Cream Cheese Frosting:
8 oz softened cream cheese
4 tbsp softened butter
2 cups powdered sugar
1 tbsp sour cream
1 tsp vanilla
Mix cream cheese and butter with electric mixer until smooth and light. Whip in sugar, sour cream, and vanilla until fluffy. Spread on cooled bars.
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