EASY PUMPKIN PIE BARS
Easy pumpkin pie bars are made with a classic pumpkin pie filling and a 2 ingredient cake mix crust. Made in a 9x13 inch pan, these pumpkin pie bars with cake mix are quick to make with only 8 ingredients!
Provided by Beth
Categories Dessert
Time 1h40m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350º F. Spray a 9x13 inch pan with cooking spray.
- In a mixing bowl, combine the yellow cake mix and melted butter until a thick ball of dough forms. Press the dough evenly into the 9x13 inch pan.
- In another mixing bowl, combine the can of pumpkin, eggs, sweetened condensed milk, cinnamon, salt, and pumpkin pie spice and beat with an electric mixer for 2 minutes or until the mixture is combined and smooth. Pour the filling on top of the crust.
- Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean. Allow the bars to cool before cutting.
Nutrition Facts : Calories 215 kcal, Carbohydrate 34 g, Protein 3 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 37 mg, Sodium 280 mg, Fiber 1 g, Sugar 23 g, UnsaturatedFat 3 g, ServingSize 1 serving
GREAT PUMPKIN DESSERT
Canned pumpkin and cake mix make these bars an effortless alternative to pumpkin pie. It's a tried-and-true dessert that always brings big smiles. -Linda Guyot, Fountain Valley, California
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, beat first five ingredients until smooth. , Transfer to a greased 13x9-in. baking dish. Sprinkle with cake mix and drizzle with butter. Top with walnuts. , Bake at 350° for 1 hour or until a knife inserted in the center comes out clean. Serve with ice cream or whipped cream.
Nutrition Facts : Calories 385 calories, Fat 21g fat (8g saturated fat), Cholesterol 70mg cholesterol, Sodium 326mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 3g fiber), Protein 8g protein.
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 CAKE WITH YELLOW CAKE MIX
This is a good winter holiday cake. Great when topped with whipped cream or nondairy whipped topping.
Provided by Rosie De Coito
Categories Fruits and Vegetables Vegetables Squash
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9 x 13 inch pan with parchment paper.
- In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger and cloves. Mix until smooth and pour into a 9x13 inch pan.
- Sprinkle dry cake mix over pumpkin mixture, then sprinkle chopped nuts and pat down gently. Melt butter or margarine and drizzle over cake.
- Bake at 350 degrees F (175 degrees C) for approximately 45 to 60 minutes. (Be sure to check the cake after 45 minutes because oven temperatures vary.)
- After cake cools, turn it upside down so the top of the cake will be the crust. Remove the parchment paper. Top with dessert topping (optional) before serving.
Nutrition Facts : Calories 268 calories, Carbohydrate 30.5 g, Cholesterol 48.6 mg, Fat 15.3 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 6.5 g, Sodium 303.2 mg, Sugar 20.6 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
PUMPKIN BARS WITH YELLOW CAKE MIX
Steps:
- Preheat oven to 350 degrees. Grease and flour 13 x 9-inch pan. Remove 1 cup cake mix and reserve.
- In a small bowl, lightly beat 1 egg. In a large bowl, stir together remaining cake mix, melted butter and beaten egg. Press into pan.
- In large bowl, lightly beat remaining eggs. Stir in pumpkin, 1/2 cup sugar, brown sugar, evaporated milk and cinnamon. Pour over cake mixture.
- To the remaining 1 cup cake mix, add 1/2 cup sugar, walnuts and 1/4 cup butter. Mix until crumbly and sprinkle over pumpkin mixture.
- Bake at 350F 50 to 60 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PUMPKIN BARS FROM A CAKE MIX
Make and share this Pumpkin Bars from a Cake Mix recipe from Food.com.
Provided by KitchenCraftsnMore
Categories Bar Cookie
Time 33m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- In large mixing bowl, beat cake mix with pumpkin, eggs and spices for 3 minutes.
- Pour batter into 15x8 inch jelly roll pan that has been sprayed with vegetable cooking spray.
- Bake for 23 minutes.
- When bars are cool and just prior to serving, frost bars with glaze.
- Glaze only the portion of the bars that will be eaten, as this dessert does not keep well once the glaze has been spread on.
- Unfrosted bars can easily be frozen for later use.
Nutrition Facts : Calories 119.3, Fat 3.2, SaturatedFat 0.6, Cholesterol 26.9, Sodium 152.9, Carbohydrate 21.1, Fiber 0.5, Sugar 12.2, Protein 2
QUICK AND EASY PUMPKIN PIE BARS
I generally bake from scratch, but I ran across this recipe that uses a yellow cake mix that is fabulous. It makes a beautiful three-layer bar that is good either with or without the whipped cream.
Provided by SharleneW
Categories Bar Cookie
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine cake mix from box, melted butter and one of the eggs; beat until combined.
- Set aside one cup of the cake-mix mixture.
- Spread remaining cake mix mixture in an ungreased 13x9-inch baking pan.
- Press to form an even crust.
- In medium mixing bowl, beat together the remaining eggs, the pumpkin, evaporated milk, brown sugar and the 2 1/2 teaspoons pumpkin pie spice.
- Pour the pumpkin mixture over crust in prepared pan.
- Combine the reserved cake-mix mixture, the sugar, the 2 tablespoons softened butter and the cinnamon.
- Dot evenly over the pumpkin mixture.
- Bake in a 350° oven for 45 to 50 minutes or until done when tested with toothpick.
- Cool in pan on wire rack.
- Cut into 16 squares and then into triangles.
- Serve with whipped cream with additional pumpkin pie spice sprinkled on top.
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