"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pumpkin gooey bars Recipe

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This recipe for Pumpkin gooey bars, by , is from Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jessica Tucker

Category:
Category:

Ingredients:  
Ingredients:  
For the cake:
One package of yellow cake mix
One egg
One stick butter, melted
For the filling:
One 8 ounce cream cheese, softened (whipped)
One 15 ounce can of pumpkin
Three eggs
1 teaspoon vanilla extract
One stick of butter, melted
1 (16oz) box of powdered sugar
1 teaspoon Nutmeg
1 teaspoon cinnamon

Directions:
Directions:
Preheat oven to 350. Combine the cake mix, egg and butter and mix well with an electric mixer. (Will be VERY thick). Pat the mixture into the bottom of a lightly greased 13 x 9 pan.
To make the filling: in a large bowl, beat the cream cheese and pumpkin together until smooth. Add the eggs, vanilla and butter and beat together. Next, add the powdered sugar, cinnamon and nutmeg and beat together. Spread pumpkin mixture over the cake mix in pan and bake for 47 minutes. Let cool and then serve with whipped cream.

Personal Notes:
Personal Notes:
Variations: for Rocky Road gooey, use chocolate cake instead of yellow cake, replace pumpkin with chocolate chips, beat that together and mix and 1/2 bag of mini marshmallows. Everything else is the same, just no nutmeg or cinnamon. Then sprinkle more marshmallows on top and bake.
For pineapple: replace pumpkin with 20 ounce can of crushed pineapple.
For all variations make sure it is completely cool before cutting or you will have a mess.

 

 

 

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