Cookies, Candy & Desserts |
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Pumpkin Bars - 1996
Recipe courtesy of Joan Wozny
INGREDIENTS
PREPARATION
Mix the first seven ingredients and beat until well blended. Pour into 9x13 pan. Sprinkle cake mix (dry) over top of mixture. Pour margarine over cake mix. Sprinkle nuts on top. Bake at 350 degrees for 1 hour - NO LONGER. Top with whipped cream.
Passed onto Joan from Peggy Hinze, the mother of Joan's first roommate. Peggy gave her some easy recipes knowing that she would probably not use them until much later on in life. Thanks, Peggy!
- 29 ounce can pumpkin
- 4 eggs -- room temperature
- 13 ounce can evaporated milk
- 1 ½ cups sugar
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- 1 package yellow cake mix
- 1 cup butter -- melted
- 1 cup nuts
PREPARATION
Mix the first seven ingredients and beat until well blended. Pour into 9x13 pan. Sprinkle cake mix (dry) over top of mixture. Pour margarine over cake mix. Sprinkle nuts on top. Bake at 350 degrees for 1 hour - NO LONGER. Top with whipped cream.
Passed onto Joan from Peggy Hinze, the mother of Joan's first roommate. Peggy gave her some easy recipes knowing that she would probably not use them until much later on in life. Thanks, Peggy!
