Photo: courtesy Kraft foods
This is from the current Kraft Food & Family-You DO get this magazine, right? It has the best recipes-ones I actually use!
These remind me a bit of my favorite Pumpkin Roll, but wayyyy easier…so helpful after the crazy nutso week I have been having-Enjoy!
1 pkg. (2-layer size) spice cake mix
1 can (15 oz.) pumpkin
1 cup MIRACLE WHIP Dressing
3 eggs
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
2 Tbsp. milk
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar (about 4 cups)
PREHEAT oven to 350°F. Grease 13×9-inch baking pan; set aside. Beat cake mix, pumpkin, dressing and eggs in large bowl with electric mixer on medium speed until well blended. Pour into prepared pan.
BAKE 32 to 35 min. or until wooden toothpick inserted in center comes out clean. Cool completely in pan on wire rack.
BEAT cream cheese, butter, milk and vanilla in large bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating after each addition until well blended. Spread over cooled cake. Cut into pieces to serve. Store any leftovers in refrigerator.
