Instructions
Pour into an ungreased 13 x 9 in. baking pan. Sprinkle the cake flour evenly all over on top of the pumpkin.
Drizzle the butter all over the top of the cake mix.
Take the chopped pecans, flour, sugar and salt and mix well. Sprinkle evenly over the top of everything.
Bake in the oven for 50-60 minutes. You can take a toothpick to test if it’s ready. It should come out clean when inserted into the middle.
Allow to cool on a wire rack for an hour or so. Then place into the refrigerator for 3 hours, or overnight if possible.
Serve with a whipped topping if desired.
Notes
Storage:
To Store: It’s not really required to refrigerate these bars, but it’s recommended. The bars will hold together better when they’re chilled
To Freeze: These bars can be frozen in an airtight container or freezer Ziploc bag for up to 3 months.
Nutrition
Calories: 561kcal | Carbohydrates: 75g | Protein: 8g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 588mg | Potassium: 337mg | Fiber: 4g | Sugar: 49g | Vitamin A: 11288IU | Vitamin C: 4mg | Calcium: 218mg | Iron: 3mg
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