A buttery yellow cake mix crust, layered with pumpkin, and then topped with a cake mix and butter crumble, pumpkin pie dessert bars are an updated twist to the traditional Thanksgiving pumpkin pie.
Preheat oven to 325. Grease bottom only of 9x13 pan.
Reserve 1 c of dry cake mix in a bowl. Mix remaining cake mix, 1/2 c softened butter, and 1 egg in a separate bowl. Spread firmly in the bottom of the greased 9x13 pan.
Mix pumpkin, 2 eggs, and milk. Pour over prepared crust.
Mix reserved 1 c dry cake mix, 1/4 c softened butter, cinnamon and sugar. Sprinkle over the filling.
Bake at 325 for 45-50 minutes, or until a toothpick comes out clean when inserted in center.
Serve with whipped topping, if desired.
Store in refrigerator for up to four days.
Ingredients
Directions
Preheat oven to 325. Grease bottom only of 9x13 pan.
Reserve 1 c of dry cake mix in a bowl. Mix remaining cake mix, 1/2 c softened butter, and 1 egg in a separate bowl. Spread firmly in the bottom of the greased 9x13 pan.
Mix pumpkin, 2 eggs, and milk. Pour over prepared crust.
Mix reserved 1 c dry cake mix, 1/4 c softened butter, cinnamon and sugar. Sprinkle over the filling.
Bake at 325 for 45-50 minutes, or until a toothpick comes out clean when inserted in center.
Serve with whipped topping, if desired.
Store in refrigerator for up to four days.
