Sunday, October 23, 2011

Cinnamon Roll Vanilla Cake (Bars)

Tis the season for pumpkin, yes it still is and will be for a very, very long time.  Last night I was planning on having a low key night catching up on Grey's Anatomy and baking up a storm by myself, but really, what fun is that? I also pondered the idea of going home and snuggling up with my favorite beast but I was interrupted by a call from the one and only Maureen Dever. 

I met Maureen through my best friend Carolyn who knows her through college.  What a twisted up mess but I am so glad that we have become friends.  She is an amazing person with lots of talents (including her skills on a cricket machine) and has such a kind soul.  If you can't tell, I love her to pieces!

She had me over to her house, which is only twenty minutes from both of my houses, and we decided to have a baking party.  Yes, a party with the two of us, and it was so much fun!  We used Picky Palate as our recipe resources mainly because her recipes are quick, easy and oh so tasty.

Cinnamon Roll Vanilla Cake (Bars)
Adapted from Picky Palate.

4 eggs
1/2 cup milk or buttermilk
15 ounce can pumpkin
3.4 ounce box Vanilla Instant Pudding Mix
1/2 cup canola or vegetable oil
1 stick (8 tablespoons) unsalted butter
3/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
3/4 cups powdered sugar
1/2 cup sour cream
1 box yellow cake mix

1/4-1/2 cup heavy cream (start w 1/4 cup and add a little more cream if needed)
1. Preheat oven to 350 degrees F. and spray a jelly roll pan with non stick cooking spray.
2. Place cake mix, eggs, oil, milk, pudding, sour cream and pumpkin in mixer, beating until well combined, about 1 1/2 minutes. Pour into prepared pan, spreading evenly.
3. Place butter into a microwave safe bowl and melt, about 30-40 seconds. Add brown sugar and cinnamon to bowl, mixing until combined. Drizzle mixture evenly over cake then take a knife and run it through to swirl.

4. Bake cake for 30-35 minutes, until cooked through and remove. Place powdered sugar and cream into a large bowl and mix until creamy and smooth. Drizzle over warm cake then let cool for 20 minutes before cutting into squares. Refrigerate if not serving same day.

These were a bit too sweet for my taste so I would probably cut back on the pudding packet though it definitely gave a moist spongey texture to the cake.  I just can't get myself to like super sweet things, must be the health nut in me.

Also, the amount of butter and cream was a bit unsettling to my stomach so I would substitute in Fat-Free Milk with a bit more sugar and Greek Yogurt!

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