Pumpkin Bars With Cream Cheese Frosting

pumpkin bars cream cheese frosting
Sam Jones/Quinn Brein



1 16-ounce can pumpkin
1 12-ounce can evaporated milk
1 cup sugar
3 eggs
1/2 teaspoon cinnamon
1 package yellow cake mix
1 cup chopped walnuts
1/2 cup butter or margarine, melted and cooled


Preheat oven 350 degrees. Line 9x13-inch pan with wax paper.

Combine first five ingredients until smooth; pour into pan. Sprinkle dry cake mix on top of mixture and pat lightly. Sprinkle nuts on top of cake mix and pat lightly. Pour butter over all.

Bake 50 to 60 minutes until firm. Let cool and then turn over onto serving platter. Remove wax paper.

Cream Cheese Frosting

Reader Comments

Leave a Comment

Wax paper

I grew up using wax paper for baking. It does not melt. Now people are afraid of the wax containing petroleum products.


To answer Sandar's (and anyone else's) question, YES to using parchment paper and a resounding NO to using wax/waxed paper. It's not meant to be used in the oven. It will melt for goodness sake. It's wax. Think 'candles'. Please correct the instructions.

Sounds delish !

Oh my - sounds delish! Printing out to make this for sure. However, can parchment paper be used instead of wax paper to line the baking dish? I'm not sure on this.

pumpkin bars recipes

The Editors's picture

Yes, you can use parchment paper. You should spray it with some nonstick cooking spray before pouring on the pumpkin mixture.