Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 49
| Quantity | Ingredient | Add |
|---|---|---|
| 1 packet(s) Betty Crocker gluten-free yellow cake mix | ||
| 1 (15 oz) can pumpkin (not pumpkin pie mix) | ||
| ½ c. butter, softened | ||
| ¼ c. water | ||
| 2 tsp. ground cinnamon | ||
| ½ tsp. ground ginger | ||
| ¼ tsp. ground cloves | ||
| 3 eggs | ||
| 1 c. raisins, optional | ||
| 1 container(s) Betty Crocker Thick & Creamy cream cheese frosting | ||
| ¼ c. chopped walnuts, optional |
Directions
- 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.
Recipe Source:
www.bettycrocker.com