Pumpkin cake with curd cream

Ingredients:

Cakes

• 450 g muffin mix
• 2 tbsp. pumpkin puree
• 2 tbsp of water
• 1 tbsp. vegetable oil
• 2 eggs

Curd cream

• 100 g softened cream cheese
• 4 cups powdered sugar
• 1 teaspoon of milk
• 2 tsp vanilla
• 2 cups chopped walnuts

Preparation:

1. Preheat oven to 160°C. Spray the bottom (only the bottom) of a 23cm square pan with cooking spray.
2. In a medium bowl, whisk together the muffin mix, pumpkin puree, water, vegetable oil, and eggs (the batter may be lumpy). Pour the batter into the pan.
3. Bake for 17-20 minutes (insert a toothpick into the center and it should come out clean). Cool completely, about 1 hour.
4. In a small bowl, mix together cream cheese, powdered sugar, milk, and vanilla until smooth; garnish the entire pie with the mixture. Sprinkle with walnuts. Cut into 16 square bars (4 x 4).