Servings and Ingredients
|1 packet(s)||Betty Crocker gluten-free yellow cake mix|
|1||(15 oz) can pumpkin (not pumpkin pie mix)|
|½ c.||butter, softened|
|2 tsp.||ground cinnamon|
|½ tsp.||ground ginger|
|¼ tsp.||ground cloves|
|1 c.||raisins, optional|
|1 container(s)||Betty Crocker Thick & Creamy cream cheese frosting|
|¼ c.||chopped walnuts, optional|
- Preheat oven to 350 degrees. Lightly grease bottom and sides of 15-by-10-by-1-inch pan with shortening or cooking spray.
- In a large bowl, beat together cake mix, pumpkin, butter, water, cinnamon, ginger, cloves and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in raisins. Spread in prepared pan.
- Bake 20 to 25 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
- Spread frosting over bars. Sprinkle with walnuts. Cut into into 7 rows by 7 rows. Store in refrigerator.