Cooking with Paula Deen Special Issues – September 2019

69 PAULA DEEN’S FALL BAKING

1 (15.25-ounce) box yellow cake mix*

4 large eggs, divided

1 cup unsalted butter, melted and

divided

1 (8-ounce) package cream cheese,

softened

1 (15-ounce) can pumpkin

1 teaspoon vanilla extract

3¾ cups confectioners’ sugar, sifted

1 teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon ground nutmeg

1⁄8 teaspoon ground allspice

1⁄8 teaspoon ground cloves

Garnish: confectioners’ sugar

1. Preheat oven to 350°. Spray a 13x9-
   inch baking pan with cooking spray.
   Line pan with parchment paper, letting
   excess extend over sides of pan; spray
   parchment.
   2. In a large bowl, beat cake mix, 1 egg,
   and ½ cup melted butter with a mixer at
   medium speed until combined. Spread
   batter into prepared pan.
   3. In another large bowl, beat cream
   cheese with a mixer at medium-low
   speed until smooth. Add pumpkin, and
   beat until combined, 2 to 3 minutes. Add
   vanilla, remaining 3 eggs, and remaining
   ½ cup melted butter, beating until
   smooth. Gradually add confectioners’
   sugar, cinnamon, ginger, nutmeg, allspice,
   and cloves, beating until well combined.
   Spread onto crust.
   4. Bake until center is slightly set, 40 to
   50 minutes. Let cool completely in pan.
   Using excess parchment as handles,
   remove from pan, and cut into bars. Sift
   with confectioners’ sugar, if desired.

*We used Pillsbury Moist Supreme Yellow

Cake Mix.

Gooey Pumpkin

Butter Cake Bars

Makes about 18