Honey Pumpkin Dessert Squares Recipes

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MAKEOVER CRUNCHY PUMPKIN DESSERT SQUARES

By combining Cindy's efforts with our own, we created a decadent dessert worthy of praises. And with 100 less calories per serving than the original, too! Now that's something to celebrate at any gathering this year! Cindy Styles - Goldsboro, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 20 servings.

Number Of Ingredients 7



Makeover Crunchy Pumpkin Dessert Squares image

Steps:

  • In a large bowl, combine the pie filling, milk and eggs; beat on medium speed until smooth. Pour into an ungreased 13x9-in. baking pan. Sprinkle with cake mix and pecans; drizzle with butter., Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Garnish with whipped topping. Refrigerate leftovers.

Nutrition Facts : Calories 246 calories, Fat 10g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 335mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.

1 can (30 ounces) pumpkin pie filling
1 can (12 ounces) fat-free evaporated milk
3 eggs
1 package yellow cake mix (regular size)
2/3 cup chopped pecans
1 cup reduced-fat butter, melted
1-1/4 cups fat-free whipped topping

PUMPKIN HONEY BUN CAKE

"Honey Bun" cake, so named because its flavor is reminiscent of a sweet roll, gets a fall makeover by adding pumpkin.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 11



Pumpkin Honey Bun Cake image

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with cooking spray.
  • In large bowl, beat cake mix, oil, eggs, sour cream, pumpkin and 1 1/2 teaspoons of the pumpkin pie spice with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan (about 2 1/4 cups).
  • In small bowl, stir together brown sugar, pecans and remaining 1 teaspoon pumpkin pie spice; sprinkle evenly over batter in pan. Carefully pour and spread remaining batter evenly over pecan mixture.
  • Bake 38 to 42 minutes or until deep golden brown and toothpick inserted in center comes out clean. Remove from oven to cooling rack. In another small bowl, stir powdered sugar, milk and vanilla until thin enough to spread. Prick entire surface of warm cake with fork. Carefully spread powdered sugar mixture over warm cake. Cool completely, about 1 hour. Store covered.

Nutrition Facts : Calories 400, Carbohydrate 56 g, Cholesterol 65 mg, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 40 g, TransFat 0 g

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup vegetable oil
4 eggs
1/2 cup sour cream
3/4 cup canned pumpkin (not pumpkin pie mix)
2 1/2 teaspoons pumpkin pie spice
3/4 cup packed brown sugar
1/2 cup chopped pecans
1 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla

PUMPKIN DESSERT SQUARES

Every year we make a trip to the US to shop and one of my favourite places to shop is the Williams-Sonoma store. This year they were serving samples of this made with their own Pecan Pumpkin Butter and giving away the recipe. Since I can't buy the pumpkin butter here I adapted the recipe to use a butter recipe already on Zaar. Absolutely delicious!

Provided by Cookin-jo

Categories     Dessert

Time 55m

Yield 32 serving(s)

Number Of Ingredients 10



Pumpkin Dessert Squares image

Steps:

  • Measure out one cup of the cake mix and set aside for the topping.
  • Mix remaining cake mix with 1/2 cup melted butter, then mix in 1 egg.
  • Press lightly and evenly into a lightly greased 9 X 13 baking pan.
  • Mix the pumpkin butter with 2 eggs and the milk.
  • Spread pumpkin butter over the cake base evenly.
  • Sprinkle chopped pecans over the pumpkin.
  • Mix the 1 cup reserved cake mix with the flour, sugar and cinnamon.
  • Add softened butter and mix until crumbly.
  • Sprinkle crumbs over the top of the cake.
  • Bake at 350 degrees for 35-40 minutes, until golden.
  • Note: If you're making your own pumpkin butter let it cool before using in this recipe.
  • Prep and cook times do not include the time to make the pumpkin butter.

1 (18 ounce) box yellow cake mix
1/2 cup butter, melted
3 large eggs
1 1/4 cups pumpkin butter (I used Spicy Pumpkin Butter, takes 10 minutes to make)
1/8 cup milk
1/2 cup pecans, toasted and chopped
1 tablespoon flour
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup butter, softened

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