Pumpkin Cream Cheese Swirl Bars

Posted on: October 17th, 2011 by Kay Swatkowski

I often visit Cindi Matthew’s blog, Frugal New England Kitchen.  Cindi is a Tastefully Simple girl and many of her recipes are based on Tastefully Simple products.   These pumpkin cream cheese swirls use their Almond Pound Cake mix.  I will include a link to Cindi’s blog so you can check out more of her great recipes.


  • 1 Box Absolutely Almond Pound Cake Mix
  • 1 15 oz. can pumpkin puree
  • 1 c. water
  • 3/4 c. melted butter (1-1/2 sticks)
  • 1 T cinnamon
  • 1 T nutmeg
  • Filling:
  • 1 package cream cheese or Neufchâtel, softened
  • 1/3 c. sugar
  • 1 egg
  • 1 tsp. vanilla


  • Mix the almond pound cake mix according to directions
  • Add the can of pumpkin and cinnamon and nutmeg.  Mix well but gently
  • Spread the cake batter in a well greased and floured  13 by 9 inch cake pan
  • In a separate bowl mix cream cheese with egg, sugar and vanilla
  • When thoroughly  mixed, crop in spoonfuls over batter.  Then using knife, gently pull the cream cheese throughout the batter, creating swirls.

Bake in a 350 oven for at least 35 minutes and up to 50.  Make sure the center of the cake springs back.

Cool and cut into bars.  Serve with a good vanilla ice cream.


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