Okay, here’s my blog post about making pumpkin bars using yellow cake mix:
So, I wanted to make something pumpkin-y the other day, but I didn’t want to go through a whole big process, you know? I saw this recipe for pumpkin bars that uses yellow cake mix, and I thought, “Hey, I can do that!” It seemed super simple, so I gave it a shot.
Getting Started
First, I grabbed a big bowl and dumped in a box of yellow cake mix. Now, the recipe I found said to only use half the box, but I like to live on the edge, so I used almost the whole thing. I saved about a cup of the mix for later. Then, I melted some butter and poured it into the bowl with the cake mix. I mixed it all up until it was kind of crumbly, like wet sand.
Making the Crust
Next, I sprayed a baking pan with some cooking spray so nothing would stick. Then I took that crumbly cake mix and butter mixture and pressed it into the bottom of the pan to make a crust. I made sure to press it down real good so it wouldn’t fall apart later. I put that aside for a bit.
Pumpkin Time
In another bowl, I opened a can of pumpkin puree and scooped it all out. Then I cracked a couple of eggs into the bowl and added some sugar, cinnamon, and a little bit of salt. I whisked everything together until it was all smooth and combined.
The Sweet Crumbs
Now, remember that cup of cake mix I saved earlier? I took that and mixed it with some sugar. I think I used about half a cup of sugar, maybe a little more. It depends on how sweet you like things, I guess. Then I sprinkled that sweet, crumbly mixture all over the top of the pumpkin layer.
Baking and Cooling
Finally, I popped the whole thing into the oven, which I had already preheated to 350 degrees. I baked it for about 25-30 minutes, or until the top was golden brown and the middle was set. You can stick a toothpick in the center to check if it’s done – if it comes out clean, you’re good to go!
- Preheat oven to 350 degrees.
- Bake for 25-30 minutes.
- Cool completely before cutting.
Once it was done, I took it out of the oven and let it cool completely. This is the hardest part because you just want to dig in right away! But trust me, it’s worth the wait. After it was cool, I cut it into squares and enjoyed! They were so good – moist, pumpkin-y, and just the right amount of sweetness. I’ll definitely be making these again!
Post Comment