A re-post because well, it's Fall and... they are yummy!
This time of year I crave pumpkin. Cinnamon and spice infused pumpkin... anything. Breads, bars, pound cakes, pancakes, lattes... Last night I decided I really needed to use up the 1/2 can of pumpkin I had leftover in the refrigerator from another recipe. I decided on these bars because I had a random yellow cake mix in the pantry as well as a 2nd can of pumpkin. It comes together so quickly because you bake all three layers at the same time.
I made my version sugar free since my cake mix was sugar free and I used Ideal Brown Sugar Substitute for the filling and Just Like Sugar for the white sugar in the topping. I will link to those products at the end of the recipe if you are interested. Otherwise, this is just another 'Grandma' style recipe from the heartland of the USA where I grew up!
Triple Layer Pumpkin Bars
1 yellow cake mix, divided. Save 1 cup out for top.
1/2 c real butter
3/4 c milk
20 oz. pumpkin
1/2 c brown sugar
1 t vanilla - liquid or powder
2 t pumpkin pie spices
1 cup of the dry cake mix reserved from bottom layer
1/4 c sugar
1 t cinnamon
1/4 c butter
Combine the bottom layer ingredients; dry cake mix, butter and egg. Press into a 9X13" pan or the equivalent sized pan. I used 10X10. Mix together the filling ingredients by hand, whisk or electric. When blended smooth spread over the bottom layer. Mix together the reserved 1 cup dry cake mix with the sugar, cinnamon and butter. When crumbly, sprinkle over the top. Bake at 350 degrees for 45-50 minutes. Cool completely and preferably chill before cutting.
|Make the crumble topping|
|Ready to go into the oven to bake|