"These yummy pumpkin bars have a golden cakey crust. Great for dessert or even a snack." — EAGLE BRAND®
Watch video tips and tricks
1 (18.25 ounce) package
yellow cake mix
slivered almonds, toasted and finely chopped
1 (15 ounce) can
1 (14 ounce) can
EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
Wonderful!!!! Texture almost like a cross between a gooey brownie and cheesecake. These are the most amazing pumpkin bars and I am always asked for the recipe.
These were bland, and the bottom cake crust cooked too quickly, making it dry and hard.
I was looking for something a little different for my son's birthday. He does not like tradional cake. I tired it the night before, following the recipe and thought the crust was to thick and it lacked the flavor I was expeting. Others loved it though. So when I doubled the recipe I replaced the cinnamon with pumpkin pie spice and thined out the crust. It made 3- 9 x 13 pans. This was perfect served with cool whip.
These are a hit at our house! The almonds and almond extract makes them so yummy. I would recommend this recipe to anyone!
my fav desert is pumpkin pie! i used to get my own pie at thanksgiving. i have changed that since making this. my wife DOES NOT eat pumkin, so my first time making this, myself and kids got to eat it all. i made it again and my wife tried it... now i have to make it for her because she is in love with it. ive made 2 within a week! yeah, its that good...
Not bad - but bottom was a little dry. Second time I wanted to try them, I had no yellwo cake mix, so used 3 cups of dry baking mix (like Bisquick) with the egg and oil for the bottom. Not a bad substitution there either. The top is delicious and sets up nicely.
This was very easy to make. The only thing about this that I did not like was the almonds and how the crust burned. I think this would taste better with either Sliced almonds, or none at all. Also the crust burned really bad at the bottom.
Other than that the flavor was actually really good. Not to sweet and not to plain.
This recipe was JUST what I was looking for: more luscious than cake, easier than a pie, but just as moist and with that "crust" to go with it! After reading reviews that it was "bland", I made it exactly according to recipe and added 1 t. pumpkin pie spice. DELICIOUS! Also, I baked it at 350 in a convection oven for about 20 min., and it seemed almost set and browning, so I dropped it down to 325 and baked for 10-12 more minutes: Perfect!!! Thank you!
* Percent Daily Values are based on a 2,000 calorie diet.
Golden Pumpkin Bars
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 77