Active Time: 5 Mins
Total Time: 3 Hours
Yield: Serves 24 (serving size: 1 square)
Pumpkin pie, meet dump cake. These pumpkin bars taste like pumpkin pie with a sweeter, slightly crunchy crust. They’re slightly rich, so they’re perfect after a big meal, and make the perfect bite. Best of all, they’re way easier to make than pie and the perfect treat for a crowd.
- 1(15-oz.) can pumpkin
- 1(12-oz.) can evaporated milk
- 1 cup granulated sugar
- 3large eggs
- 1 1/4 teaspoons ground cinnamon, divided
- 1(15.25-oz.) pkg. yellow cake mix
- 1 cup chopped toasted pecans, plus 12 pecan halves cut in half for garnish
- 1 cup (8 oz.) unsalted butter, melted
- 2 cups sweetened whipped cream or prepared whipped topping
How to Make It
Preheat oven to 350°F. Whisk together pumpkin, evaporated milk, sugar, eggs, and 1 teaspoon of the cinnamon in a medium bowl to combine. Pour mixture into a lightly greased 13- x 9-inch baking dish lined with parchment paper.
Sprinkle 1 1/2 cups of the cake mix evenly over top of pumpkin mixture; sprinkle with chopped pecans. Sprinkle remaining cake mix over nuts. (Do not stir!)
Drizzle butter evenly over cake mix. Bake in preheated oven until golden brown and set, about 50 minutes.
Cool to room temperature on a wire rack, about 1 hour. Invert pan onto a cutting board, and refrigerate at least 1 hour until well chilled. Trim edges, and cut into 24 squares.
Stir remaining 1/4 teaspoon cinnamon into whipped cream. Add mixture to a large ziplock plastic bag, and snip a small corner of the bag. Pipe whipped cream on top of each square. Garnish with 1 pecan half piece.
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