Pumpkin Cream Cheese Snack Cake

"In a small bowl, combine cream cheese, 1 egg yolk, 1/2 tsp vanilla, 3 tablespoons sugar, and a pinch of salt till just mixed. This should still be somewhat firm and not soupy. If too loose, place in fridge till needed. In a large bowl, stir together the flour, baking soda, 1/2 teaspoon salt, and pumpkin pie spice. In a medium bowl, combine pumpkin purée, vegetable oil, 3 eggs, 1 1/4 cups sugar, and 1 tsp vanilla."

"Preheat oven to 350 degrees F. Grease and flour a 9x9 square baking dish. Place the cream cheese mixture in a sandwich baggie, release all air, seal, and cut off a small triangle from one corner to use it as a piping bag. Put approximately half of the cake mixture in the pan and smooth out to the edges. Pipe all of the cream cheese mixture on top in rows, covering most of the cake, as shown in the picture."

The cake is moist and requires no electric mixer. A 9x9 pan uses a full 15 oz can of pumpkin and an 8 oz brick of cream cheese for pronounced pumpkin and creamy flavors. The cream cheese filling combines cream cheese, one egg yolk, vanilla, sugar, and a pinch of salt until still somewhat firm; chill if too loose. Dry ingredients include flour, baking soda, salt, and pumpkin pie spice. Wet ingredients include pumpkin purée, vegetable oil, eggs, sugar, and vanilla and are mixed into the dry until just combined. Assemble by layering half the batter, piping the filling, dolloping remaining batter, then bake at 350°F for 40 minutes and cool for an hour.

Read at Just A Pinch Recipes