Pumpkin Cranberry Bars
- 18.25 ounces cake mix, yellow
- 2 cups pecans finely chopped, or walnuts, or mixing
- 1/2 cup margarine softened
- 3 teaspoons pumpkin pie spice
- 16 ounces cranberry sauce
- 1 tablespoon orange juice
- 3 large eggs
- 15 ounces pumpkin puree (canned)
- 14 ounces milk, sweetened condensed sweetened
- 1 tablespoon vanilla extract
- Preheat oven to 350F (180C).
- Combine cake mix, nuts, butter and 1 teaspoon pumpkin pie spice until crumbly.
- Reserve 1 1/2 cups crumb mixture.
- Press remaining crumb mixture onto bottom of 13x9-inch baking dish.
- Place jellied cranberry sauce and orange juice in small saucepan.
- Cook, stirring frequently, over medium heat until smooth.
- Remove from heat; cool slightly.
- Meanwhile, in large bowl, beat eggs.
- Add pumpkin, condensed milk, vanilla extract, and remaining 2 teaspoons Pumpkin Pie Spice; mix well.
- Spread cranberry sauce evenly over crust.
- Pour pumpkin mixture over cranberry.
- Sprinkle with reserved crumb topping.
- Bake 45 minutes or until crumb topping is golden brown.
- Serve warm or chilled.
cake, pecans, margarine, pumpkin pie spice, cranberry sauce, orange juice, eggs, pumpkin puree, milk, vanilla
Taken from recipeland.com/recipe/v/pumpkin-cranberry-bars-49088 (may not work)