Pumpkin Bars {The Leftovers Club}

Nov 06

Leftover Club Logo

Yay! We’re back. After a month hiatus, the Leftovers Club is back with a bang! We have ten amazing bloggers sharing recipes today, and I hope you take time to check out each page.

I was matched with Shaina from Take a Bite Out of Boca. Shaina is one of the original Leftovers Club members, and I am thrilled she is still with the group and making delicious treats over a year later. If I could swap a day in the life, I would swap with Shaina– she is always doing the coolest things and eating the most delicious food in South Florida.

Shaina was on top of her game this month and sent me an amazing vanilla cake that was colored to look like candy corn. It was the perfect thing to come home to after two weeks away. The cake she sent was huge, so I am still enjoying thick, delicious pieces of cake.

I, on the other hand, procrastinated a bit (surprise, surprise). I am writing this post on a shuttle bus to the airport (yes, going on another trip) but am excited with what is on the way to Shaina! I made pumpkin bars—a simple and amazing recipe that my aunt made for me when I was over for dinner last month and her daughter had ready for us to enjoy when I visited her in Denver. After having these pumpkin bars twice during the fall and craving more, I was so happy to make them and send them off to Shaina!

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Are you a blogger who loves getting delicious food from other bloggers? Then, join the Leftovers Club!

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Ingredients

  • 1 package yellow cake mix
  • 1/4 cup vegetable oil
  • 4 eggs
  • 16 oz can of pumpkin
  • 15 oz can of sweetened condensed milk
  • 1 tsp almond extract
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • Prep time: 5-10 min
  • Cook time: 40-45 min
  • Servings: 36
  • Difficulty: easy

Directions

Preheat oven to 350 degrees. Spray 9x13 casserole dish with cooking spray and set aside.
In a large bowl, mix the cake mix minus 1/2 cup (save for later), 1 egg, and oil. After mixing, it should be crumbly. Press evenly into casserole dish.
Using the same bowl, beat or whisk together the pumpkin, 3 eggs, the ;ast 1/2 cup of yellow cake mix, almond extract, cinnamon, salt, and condensed milk. Note-- I did not have condensed milk, but I made it by heating and boiling together a can of evaporated milk with 1 1/2 cup sugar.
Pour over cake bottom. Bake 40 - 45 minutes or until testing knife comes out clean.
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Comments: 6

  1. Shashi @ runninsrilankan Nov 06 at 8:55 am Reply

    Elizabeth – these bars sound amazing – and wow – they look so “fudgey”!

  2. Shaina Nov 06 at 10:02 am Reply

    OMGGGGG, I cannot wait to try these!!!!

  3. Ginger Stark Nov 07 at 10:08 pm Reply

    These look and sound yummy!

  4. Carol at Wild Goose Mama Apr 22 at 3:04 pm Reply

    You surprised me with these bars. What a cool recipe. I love pumpkin flavor and am glad to see it featured in the spring.

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