PUMPKIN PIE BARS
These bars taste like a cross between pumpkin pie and pecan pie-yum! If you can't find butter cake mix, yellow cake mix works. -Sue Draheim, Waterford, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine the first 7 ingredients; beat on medium speed until smooth. Pour into an ungreased 13x9-in. baking pan. Sprinkle with dry cake mix. Drizzle butter over top; sprinkle with pecans., Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool 1 hour on a wire rack., Refrigerate 3 hours or overnight. Remove from refrigerator 15 minutes before serving. Cut into bars. If desired, serve with whipped topping.
Nutrition Facts : Calories 419 calories, Fat 22g fat (10g saturated fat), Cholesterol 91mg cholesterol, Sodium 360mg sodium, Carbohydrate 53g carbohydrate (38g sugars, Fiber 3g fiber), Protein 5g protein.
PUMPKIN BLONDIE CAKE-MIX BARS
Your new go-to bar full of the fall flavors you love--a pumpkin-spiced cake-mix bar topped with a sweet cream cheese drizzle for a cozy, simple autumn treat!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
- In large bowl, mix Bar ingredients with spoon until well blended. Spread in pan.
- Bake 24 to 28 minutes or until light brown and toothpick inserted in center comes out clean. Cool completely, at least 45 minutes.
- In small microwavable bowl, microwave frosting uncovered on High 5 to 10 seconds or until thin enough to drizzle. Drizzle with fork over top of bar. Let stand about 30 minutes or until set. Cut into 6 rows by 4 rows. Store in airtight container at room temperature.
Nutrition Facts : Calories 140, Carbohydrate 22 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 170 mg, Sugar 14 g, TransFat 0 g
PUMPKIN PIE BARS
These bars are very easy to make and taste like pumpkin pie with a streusel topping. Serve with whipped cream, if desired.
Provided by Karin Christian
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (190 degrees C). Grease the bottom of a 9x13 inch pan.
- Pour one cup of yellow cake mix into a medium size mixing bowl; set aside.
- Combine remaining cake mix, 1/2 cup melted butter and 1 egg; mix well. Press into the baking pan.
- Combine pumpkin pie filling, 2 eggs and milk in a medium size mixing bowl; mix until smooth. Pour evenly over the crust in the 9x13 inch pan.
- Pour the sugar and cinnamon into the mixing bowl containing the 1 cup of yellow cake mix. Cut in the butter until the mixture looks crumbly. Sprinkle this mixture over the pumpkin filling.
- Bake for 45 to 50 minutes or until a knife inserted into the bars come out clean. Let cool before slicing.
Nutrition Facts : Calories 188.3 calories, Carbohydrate 28.3 g, Cholesterol 36.2 mg, Fat 7.8 g, Fiber 3.1 g, Protein 2.4 g, SaturatedFat 3.5 g, Sodium 262.9 mg, Sugar 11.8 g
EASY PUMPKIN PIE BARS
These pumpkin pie bars taste like pumpkin pie, but are so much easier because you don't need to bother with the pie crust. The yellow cake mix does all the work.
Provided by Rose Marie
Categories Fruits and Vegetables Vegetables Squash
Time 1h45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat eggs in a large bowl. Whisk sugar, cinnamon, salt, ginger, and cloves together in a separate bowl. Stir sugar mixture and pumpkin into eggs until completely incorporated.
- Gradually stir evaporated milk into pumpkin mixture. Add 1 cup yellow cake mix to the pumpkin mixture and stir to remove any lumps. Pour mixture into a 9x13-inch baking dish. Sprinkle remaining yellow cake mix over the top and drizzle butter over the cake mix.
- Bake in the preheated oven until set, about 1 hour. Cool to room temperature and cut into bars. Top with whipped topping.
Nutrition Facts : Calories 504 calories, Carbohydrate 69.2 g, Cholesterol 99.5 mg, Fat 22.7 g, Fiber 2.6 g, Protein 8.6 g, SaturatedFat 12.8 g, Sodium 736.3 mg, Sugar 53 g
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- Using a food processor, pulse the graham crackers and pecans together into crumbs. A few larger pieces of nuts is OK! Add the sugar and melted butter and pulse until combined. Press tightly into the bottom and up the sides of a 9×13 baking pan. Pre-bake crust for 8 minutes. Leave oven on.
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