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Can’t Leave ‘Em Alone Bars: Pumpkin Edition
Submitted by 4littleFergusons on September 26, 2011 in Brownies and Bars, Desserts
| Prep Time Cook Time |
Servings 18 | Difficulty Easy |
Ingredients
- FOR THE CRUST:
- 1 box Yellow Cake Mix, 18 Ounce Box, Reserve 1 Cup
- ½ cups Melted Butter
- 1 whole Egg, Beaten
- FOR THE MIDDLE LAYER:
- 2 whole Eggs
- ⅔ cups Evaporated Milk
- ¼ cups White Sugar
- 1 teaspoon Cinnamon
- 15 ounces, weight Canned Pumpkin
- ½ cups Brown Sugar
- 1 teaspoon Pumpkin Pie Spice
- 1 teaspoon Vanilla
- FOR THE TOPPING:
- 1 cup Reserved Cake Mix
- ½ teaspoons Cinnamon
- ½ cups White Sugar
- ½ cups Melted Butter
- ½ cups Chopped Nuts (optional)
Preparation Instructions
Mix together the first 3 ingredients (make sure to reserve 1 cup of the cake mix and set that aside) and press into a 9×13 pan.
Mix together the eggs, evaporated milk, sugar, cinnamon, pumpkin, brown sugar, pumpkin pie spice and vanilla and pour over the crust.
Mix together the topping ingredients: reserved cake mix, cinnamon, white sugar, melted butter, and nuts, then spoon over pumpkin filling.
Bake at 350F for 40-50 minutes (it will be a bit soft still).
Serve with whipped topping, warm. OR even better, serve it the next day, cold! But to get the full effect, you should try 1 at every temperature; hot, room temperature and cold and you decide for yourself.
