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| If you like pumpkin pie, you'll love these soft & moist bars. It makes my mouth water, just to think about them. These bars are best served cold. | |||||
| Ingredients: | |||||
| 1 (18 oz.) box | yellow cake mix, divided | ||||
| 3/4 c. | butter, divided | ||||
| 3 lg. | eggs | ||||
| 1 (1 lb. 4 oz.) can | pumpkin pie mix (1 can = approx. 3 c.) | ||||
| 2/3 c. | evaporated milk | ||||
| 1/4 c. | sugar | ||||
| 1 tsp. | cinnamon | ||||
| Directions: | |||||
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Preheat oven to 350°F.
Measure out 1 c. of cake mix into a small bowl. Set aside. In a second small (microwave-safe) bowl, melt ½ c. butter. Keep remaining ¼ c. butter in fridge. For crust, mix together remaining cake mix with ½ c. melted butter and 1 egg and press into 9” x 13” pan. For filling, mix together remaining 2 eggs with pumpkin pie mix and evaporated milk; spread over crust batter in pan. For topping, using a food processor on pulse mode, a pastry blender/knife, or 2 forks or knives, cut/blend together ¼ c. cold butter with remaining 1 c. cake mix, sugar and cinnamon. Blend until crumbly. Sprinkle over filling in pan. Bake for 45 - 50 min. (or until knife inserted comes out clean). |
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