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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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This is a yummy cake made in a 9 x 13 pan, great for any time of year. The cream cheese layer on top give it a rich and delicious frosting-like topping with the added crunch of healthy walnuts. I found this recipe in a coffee recipe pamphlet. Ingredients:
1/4 cup double strength brewed coffee, cooled |
1 (18 ounce) box spice cake mix |
1 (15 ounce) can pumpkin puree (not pie filling) |
1 large egg |
15 ounces cream cheese, softened |
1/2 cup sugar |
1 large egg |
1/4 cup double strength brewed coffee, cooled |
1 (46 g) packet instant cinnamon and spice oatmeal |
1/3 cup walnuts, chopped |
Directions:
1. Preheat oven to 350°F Lightly spray the 9 x 13 baking pan with cooking spray.
2. In a large bowl, stir together cake mix, pumpkin, cooled doffee and egg. Spread mixture into baking pan.
3. In a medium mixing bowl, beat together the softened cream cheese and sugar until fluffy. Add the egg and cooled down coffee. Beat until smooth. Spread the cream cheese mixture ove rthe cake batter.
4. Sprinkle the oatmeal packet and walnuts over the cream cheese toping.
5. Bake in preheated oven for 15 minutes and then reduce the heat to 325 F and continue baking for 45 to 50 minutes.
6. Remove from oven and let cool completely before cutting into bars.
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