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This recipe is adapted from one sent to me by my friend, Adi Werthman.
Base:
4 eggs
1-1/2 cups sugar
1 cup oil
1 (15 ounce) can pumpkin
2 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
Icing:
1 (8 ounce) package tofutti cream cheese
½ cup margarine, at room temperature
2 cups powdered sugar
1 teaspoon vanilla
Preheat oven to 350 degrees. Beat together eggs, sugar, oil and pumpkin. Add dry ingredients and mix until thoroughly combined. Pour batter into a greased 9 x 13-inch pan. Bake for 30 minutes. Cool on wire rack before frosting.
For icing, combine all ingredients and beat on low speed until well combined. Spread on bars.
Calling on Pumpkin Lovers – this is the cake for you! Super Yum! I baked it for 40 minutes – wasn’t quite ready at 30 min. It’s delicious with or without the frosting – depending on the mood you’re in.
I was all set to make these on Friday since it sounded so easy and so tasty, but when I got to the grocery store, they told me that they haven’t had canned pumpkin since November and that they hadn’t seen it in any stores since then either. I was so sad. Do you think I could substitute canned sweet potatoes pie filling?
I’m surprised to hear that because all the stores here sell it all year round but I’m sure sweet potatoes would also work