Prep Time: 10 min
Cook Time: 50 min
Total Time: 60 min
1 (18.25 or 18.5 ounce) package yellow cake mix
1/4 cup vegetable oil
4 eggs
1/2 cup slivered almonds, toasted and finely chopped (optional)
1 (16-ounce) can pumpkin (about 2 cups)
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
1 teaspoon almond extract
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
Preheat oven to 350 degrees F. (325 degrees F. for glass dish). Reserve 1/2 cup dry cake mix.
In large bowl, combine remaining cake mix, oil and 1 egg; beat until crumbly. Stir in nuts (optional). Press firmly on bottom of greased 13x9-inch baking pan.
In same bowl, combine 1/2 cup reserved cake mix and remaining ingredients, mix well. Pour over prepared crust. Bake 50 minutes or until set. Cool. Cut into bars. Garnish as desired. Store tightly covered at room temperature.
SERVINGS: 24 to 36 bars
Kay's Tip: I omitted the almonds and substituted vanilla extract for the almond extract. This is delicious!