These Pumpkin Bars With Cream Cheese Frosting are better than pumpkin pie. An easy dessert to whip up at the height of pumpkin season—and for months after! In the style of an upside-down cake, you flip the bars after baking and then top with a sweet cream cheese frosting.

Bars

Ingredients1 can (16 ounces) pureed pumpkin1 can (12 ounces) evaporated milk1 cup sugar3 eggs1/2 teaspoon ground cinnamon1 box (13.25 ounces) yellow cake mix1 cup chopped walnuts1/2 cup (1 stick) butter or margarine, melted and cooled

Instructions

Preheat oven to 350°F. Line 13x9-inch baking dish with wax paper.

Combine pumpkin, evaporated milk, sugar, eggs, and cinnamon until smooth; pour into prepared baking dish. 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

Ingredients8 ounces (1 package) cream cheese1/2 cup confectioners' sugar3 cups whipped dessert topping

Instructions

In a large bowl, blend cream cheese, confectioners’ sugar, and whipped topping until smooth then spread over bars.