• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1 pkg. spice cake mix
  • 16 oz. cooked or canned pumpkin
  • 8 oz. cream cheese, softened
  • 2 tsp. vanilla extract
  • 1 lb. confectioners sugar
  • 1 C flaked coconut, lightly toasted
  • 1/2 C vegetable or canola oil
  • 4 large eggs
  • 1 tsp. cinnamon


  • Preheat oven to 350°F degrees. Grease a jelly roll pan (large baking sheet with a small edge all the way around).
  • In a large bowl using a mixer, at low speed blend cake mix with salad oil, eggs, and pumpkin.
  • Blend until moistened.
  • Then mix at
  • medium speed for 2 minutes.
  • Pour into prepared pan;
  • bake until top
  • is firm to touch; about 25 minutes.
  • Meanwhile, at low speed beat cream cheese, vanilla and cinnamon.
  • Add confectioners sugar; beat until smooth. spread evenly over
  • completely cooled cake.
  • Sprinkle with toasted coconut.
  • To serve, cut in 2 inch bars.


Categories: Bar  Dessert  Snack 

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