Easy Pumpkin Cake Bars

 

Ingredients:

FOR THE CAKE OR BARS:

18-¼ ounces, weight Box Of Yellow Cake Mix, Minus 1 Cup For Topping**

1  Large Egg

½ cups Butter, Melted

2 cups Pumpkin Puree

½ cups Brown Sugar

¼ cups Sugar

1 Tablespoon Cinnamon

5 ounces, fluid Evaporated Milk

FOR THE TOPPING:

1 cup Reserved Cake Mix (From Package Above)

½ cups Sugar

¼ cups Butter, Softened

1 cup Chopped Pecans (optional)

Directions:

Preheat oven to 350ºF. Grease a 9”x13” baking pan.

Reserve 1 cup of the cake mix and set aside for the topping. In a medium bowl, combine remaining cake mix, egg and melted butter and blend. Spread evenly on the bottom of the baking pan and pat down.

In a medium bowl combine pumpkin, brown sugar, sugar, cinnamon and evaporated milk and stir well. Pour on top of the first layer in the baking pan.

For the topping, mix together the reserved cake mix and sugar. Cut in softened butter until consistency is crumbly. Sprinkle on top of pumpkin and topped with pecans ( if using).

Bake in the preheated oven for 55-60 minutes. Cool completely on a wire rack. After cooled, store in the refrigerator. Cut into bars or serve as a cake.

** Mix was 15.25 ounces and needed the upsizer--FOR BETTY CROCKER AND PILLSBURY CAKE MIXES AND ANY OTHER BRANDS THAT WEIGH 15.25 OUNCES.: Use 3 ounces of mix weighed on a kitchen scale OR  8 level Tablespoons plus 1 level measuring teaspoon of cake mix upsizer.

FOR DUNCAN HINES CAKE MIXES AND ANY OTHER BRANDS THAT WEIGH 16.5 OUNCES.: Use 1.75 ounces weighed on a kitchen scale OR 5 level Tablespoons of cake mix upsizer.  

Made for the girls at the gym. I had to do a taste test- very good!