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Pumpkin Cranberry Bars















Trans-fat Free, Good source of fiber


18.25 ounces cake mix, yellow
2 cups pecans
finely chopped, or walnuts, or mixing
½ cup margarine
3 teaspoons pumpkin pie spice
16 ounces cranberry sauce
1 tablespoon orange juice
3 large eggs
15 ounces canne pumpkin purée
14 ounces milk, sweetened condensed
1 tablespoon vanilla extract


Preheat oven to 350℉ (180℃).

Combine cake mix, nuts, butter and 1 teaspoon pumpkin pie spice until crumbly.

Reserve 1½ cups crumb mixture.

Press remaining crumb mixture onto bottom of 13x9-inch baking dish .

Place jellied cranberry sauce and orange juice in small saucepan.

Cook, stirring frequently, over medium heat until smooth.

Remove from heat; cool slightly.

Meanwhile, in large bowl, beat eggs.

Add pumpkin, condensed milk, vanilla extract, and remaining 2 teaspoons Pumpkin Pie Spice; mix well.

Spread cranberry sauce evenly over crust.

Pour pumpkin mixture over cranberry.

Sprinkle with reserved crumb topping.

Bake 45 minutes or until crumb topping is golden brown.

Serve warm or chilled.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 142g (5.0 oz)
Amount per Serving
Calories 37238% of calories from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 46mg 15%
Sodium 283mg 12%
Total Carbohydrate 18g 18%
Dietary Fiber 3g 10%
Sugars g
Protein 12g
Vitamin A 85% Vitamin C 5%
Calcium 14% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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