Pumpkin Bars
Yield
32 servingsPrep
30 minCook
30 minReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix
spice cake |
|
| ½ | cup |
butter
or margarine, |
|
| 3 | large |
eggs
|
|
| 1 | cup |
canned pumpkin purée
|
|
| ½ | cup |
sugar
|
|
| ½ | teaspoon |
orange zest
grated |
|
| ½ | cup |
pecans
chopped |
|
| 1 | dash |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix
spice cake |
|
| 118 | ml |
butter
or margarine, |
|
| 3 | large |
eggs
|
|
| 237 | ml |
canned pumpkin purée
|
|
| 118 | ml |
sugar
|
|
| 2.5 | ml |
orange zest
grated |
|
| 118 | ml |
pecans
chopped |
|
| 1 | dash |
salt
|
*
|
Directions
Reserve ⅔ cup dry mix.
In large bowl combine remaining cake mix, butter, and 1 of the eggs; mix well.
Pat into well-greased 13x9x2-inch baking pan.
Bake at 350℉ (180℃). for 15 minutes.
Combine reserved cake mix, pumpkin, sugar, 2 eggs, peel and a dash of salt.
Beat at medium speed of electric mixer 1 to 2 minutes. Pour over partially baked layer.
Top with nuts. Bake at 350℉ (180℃). until set, 15 to 20 minutes. Cool; cut into bars. Refrigerate.
