PUMPKIN LEMON CAKE RECIPES

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LUSCIOUS LEMON-PUMPKIN DESSERT RECIPE - BETTYCROCKER.COM



Luscious Lemon-Pumpkin Dessert Recipe - BettyCrocker.com image

A dessert bar mix makes this a clever way to get to pumpkin pie!

Provided by Betty Crocker Kitchens

Total Time 2 hours 25 minutes

Prep Time 10 minutes

Yield 8

Number Of Ingredients 7

1 package Betty Crocker™ Sunkist® lemon bar mix
1/3 cup chopped nuts
1 teaspoon pumpkin pie spice
1 can (15 ounces) pumpkin (not pumpkin pie mix)
1 can (5 ounces) evaporated milk (1/3 cup)
3 eggs
1 cup frozen (thawed) whipped topping

Steps:

  • Heat oven to 350°. Mix Ready-Mixed Crust (dry) and nuts in ungreased springform pan, 9x3 inches, or ungreased square baking dish, 8x8x2 inches. Press crust evenly in bottom of pan. Bake 15 minutes.
  • Beat Filling Mix, pumpkin pie spice, pumpkin, evaporated milk and eggs with wire whisk until smooth; pour over hot crust.
  • Bake about 45 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Refrigerate uncovered at least 1 hour until cool. Spread or serve with whipped topping. Cover and refrigerate until serving.

Nutrition Facts : Calories 370 , CarbohydrateContent 49 g, CholesterolContent 55 mg, FiberContent 2 g, ProteinContent 5 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 140 mg

LUSCIOUS LEMON-PUMPKIN DESSERT RECIPE - BETTYCROCKER.COM



Luscious Lemon-Pumpkin Dessert Recipe - BettyCrocker.com image

A dessert bar mix makes this a clever way to get to pumpkin pie!

Provided by Betty Crocker Kitchens

Total Time 2 hours 25 minutes

Prep Time 10 minutes

Yield 8

Number Of Ingredients 7

1 package Betty Crocker™ Sunkist® lemon bar mix
1/3 cup chopped nuts
1 teaspoon pumpkin pie spice
1 can (15 ounces) pumpkin (not pumpkin pie mix)
1 can (5 ounces) evaporated milk (1/3 cup)
3 eggs
1 cup frozen (thawed) whipped topping

Steps:

  • Heat oven to 350°. Mix Ready-Mixed Crust (dry) and nuts in ungreased springform pan, 9x3 inches, or ungreased square baking dish, 8x8x2 inches. Press crust evenly in bottom of pan. Bake 15 minutes.
  • Beat Filling Mix, pumpkin pie spice, pumpkin, evaporated milk and eggs with wire whisk until smooth; pour over hot crust.
  • Bake about 45 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Refrigerate uncovered at least 1 hour until cool. Spread or serve with whipped topping. Cover and refrigerate until serving.

Nutrition Facts : Calories 370 , CarbohydrateContent 49 g, CholesterolContent 55 mg, FiberContent 2 g, ProteinContent 5 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 140 mg

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