These Pumpkin Bars With Cream Cheese Frosting are better than pumpkin pie. An easy dessert to whip up at the height of pumpkin season—and for months after! In the style of an upside down cake, you flip the bars after baking then top with a sweet cream cheese frosting.
Bars
Ingredients
1 16-ounce can pumpkin
1 12-ounce can evaporated milk
1 cup sugar
3 eggs
1/2 teaspoon cinnamon
1 package yellow cake mix
1 cup chopped walnuts
1/2 cup butter or margarine, melted and cooled
Instructions
Preheat oven 350 degrees. Line 9×13-inch pan with wax paper.
Combine first five ingredients until smooth; pour into pan. Sprinkle dry cake mix on top of mixture and pat lightly. Sprinkle nuts on top of cake mix and pat lightly. Pour butter over all.
Bake 50 to 60 minutes until firm. Let cool and then turn over onto serving platter. Remove wax paper.
Cream Cheese Frosting
Ingredients
1 8-ounce package cream cheese
1/2 cup confectioners’ sugar
3 cups whipped dessert topping such as Cool Whip
Instructions
In a large bowl, blend topping ingredients until smooth then spread over bars.
