Gooey Pumpkin Bars with Praline Topping

If you follow me on Facebook, you know recently I’ve been talking about pumpkins. If you don’t follow me, {you should 😉 } I’ll catch you up real quick. I never liked pumpkin. Well, I said I didn’t like pumpkin even though I knew I’d never tried it. I just don’t like the way it looks. I know, right? What did pumpkin ever do to me?! I was planning my Fall blog schedule one Saturday and wanted to include some pumpkin recipes since I didn’t have any on the blog.  I created this recipe for Gooey Pumpkin Bars with Praline Topping. To be honest, I intended to make a little different dessert but it changed as I went along. My creations tend to do that sometimes. Sometimes, what works perfectly in my head doesn’t in real life. An-y–who… This is what it turned out to be and it smelled so good cooking that I had to try it when it was done. Well, whatta ya know!!! Turns out I do like pumpkin! It was real-ly good!!! I mean, why didn’t someone tell me it tastes like sweet potatoes?? I live in the Sweet Potato Capital of the world!! I can do sweet potatoes!

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Gooey Pumpkin Bars with Praline Topping

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

Author: Paula

Ingredients

Crust

• 1 package white or yellow cake mix - take out 1/2 cup for filling and 1/2 cup for topping use the rest here
• 1 egg
• 6 Tablespoon butter meltedFilling
• 15 oz can pumpkin puree
• 3 eggs
• 5 oz can evaporated milk
• 1/2 cup cake mix from the 1 box listed aboveTopping
• 1/3 cup rolled oats
• 1/2 cup cake mix from the 1 box listed above
• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 6 Tablespoon butter cold, cubed
• 1 cup pecans chopped small

Instructions

1. Preheat oven to 350 degrees F. Line a 9x13 inch pan with heavy foil sprayed with non-stick spray.
2. Combine crust ingredients 6 T melted butter, cake mix (see above) and 1 egg. Mixture wil be thick and the consistancy of cookie dough. Press into prepared pan.
3. Combine pumpkin, 3 eggs, 1/2 c cake mix, and 5 oz can evaporated milk mix until smooth. Pour over crust.
4. Combine praline topping: 1/3 c oats, 1/2 c cake mix, 1/2 c brown sugar, 1/2 tsp cinnamon, 6 T butter and 1 c pecans. Sprinkle this over pumpkin filling in cake pan.
5. Bake at 350 degrees 30 to 35 minutes or until center is set. Remove from oven and allow to cool on a wire rack.
6. Refrigerate to store.

Other recipes you might like!

These would be perfect for a November Tailgating event!!

Apple Fritter Cake

Apple Cinnamon Coffee Cake

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