Tuesday, November 15, 2016

Gooey Pumpkin Bars



I may never make a pumpkin pie again. Just had to share this with everyone.


Gooey Pumpkin Bars



CAKE  (Bottom):                                                                  
1 -16.5-oz box yellow cake/
     extra moist pudding in the mix
1/3 c. Plain flour
1/3  c. Sugar
1 egg
1 stick butter, melted (8 Tbsp)

Pumpkin FILLING:
1- 8-oz package cream cheese, softened
3 eggs
1- 15-oz can of pumpkin puree
1 tsp pure vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 16-ounce box confectioners'
 sugar (3-3/4 - 4 cups)
1 stick butter, melted

It is very smart to gather all the ingredients first.

Preheat the oven to 350 degrees and lightly grease a 13 x 9 x 2-inch metal baking pan. I used a Pyrex dish and reduced the temperature to 325.

In the large mixing bowl of an electric mixer, add the plain flour and sugar, use a wire wisk to combine together. Add cake mix and whisk some more. Add the egg, and butter and combine with mixer. It will crumble and be dough like. Press into your greased pan. Set aside.

Now make the filling, in the same large mixing bowl that you used for the cake bottom.  Beat the softened cream cheese with a hand mixer until smooth.
Add the 3 eggs, one at a time beating until combined. Now add the pumpkin puree and vanilla beating until well mixed.

Dump in confectioner's sugar and beat until combined.  Add the melted butter, and beat well.

Finally, add the cinnamon and nutmeg, if using, (my family loves it without spice) and beat until incorporated.

Pour the filling on top of  the prepared cake dough and bake for 40- 50 minutes, in a preheated 350 degree oven. Watch closely as the center should not set completely.

Place on a wire rack and cool to room temperature.

Cut into squares and top each piece with a generous dollop of whipped cream. Enjoy! Refrigerate left overs.

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