CREAM CHEESE SWIRL PUMPKIN SPICE CAKE

 I almost didn't get this recipe out to you before Thanksgiving. I didn't make it myself, but I certainly was able to enjoy it. Friend Patricia made it for the last outdoor gathering of our Tasty Bunch in October. The bunch gathers at a restaurant once a month for 8 months ( we skip the colder months) and then enjoys fellowship and dessert at one of the members' house. With COVID, we have had to modify our plans and we just gathered outside at a members' house and enjoyed dessert and fellowship. 

As I said, Patricia made this cake and shared the recipe with me to share here. I didn't get a picture of the cake in the pan, but did get a picture of my serving. She served it with a scoop of ice cream and believe me, it was well received.

I was reminded of the recipe when Friend Nancy told me she had made muffins using just a spice cake and a can of pumpkin. Her husband felt they needed raisins, so she did add some. The cake part of this recipe is just that - a spice cake and a can of pumpkin. It is amazing that just those two ingredients would make a cake, but it is delicious. So moist! Patricia's recipe took it a step farther and had a cream cheese mixture swirled through the cake. What a perfect addition to the sheet cake! 

You might want to try it for your Thanksgiving gather this year. I realize it might be different this year from what you are accustomed to, but remember the change is so you can gather next year with everyone. It just means this year you have more leftovers! One thing I have learned as we get older and our families get larger - you can celebrate any holiday or occasion any day. Any day can be Thanksgiving. Any day can be Christmas. Any day can be someone birthday.

CREAM CHEESE SWIRL PUMPKIN SPICE CAKE

1       spice cake mix

1       (15 - oz) can of pumpkin not pumpkin pie filling

4        ounces cream cheese, softened or at room temperature (fat free or reduced fat cream cheese would work)

1/3     cup powdered sugar

1        large egg

1/2     teaspoon vanilla

2        tablespoons flour

caramel topping and chopped nuts

Preheat oven to 350 degrees F. Grease a 9 x 13 - inch baking pan. Set aside.

Stir together the cake mix and the can of pumpkin until smooth (about 2 minutes).

Spread evenly into pan. Set aside.

In a medium bowl combine the cream cheese, egg, powdered sugar, vanilla, and flour. Beat for 1 to 2 minutes, until smooth and creamy.

Spoon onto the pumpkin batter in pan. Using a small narrow spatula or butter knife, swirl the cream cheese batter into the pumpkin batter.

Bake for 30 to 35 minutes, or until a toothpick comes out clean when inserted in the center of the cake.

Cool completely and enjoy plain or top with your favorite frosting. Patricia drizzled some caramel topping on top and then sprinkled some chopped pecans on top. You can heat the topping in the microwave briefly so that it will drizzle easily. They added a little ice cream to enjoy with it.

Store leftovers in the refrigerator.