This is one of the best desserts you will ever taste! You would never guess it is gluten free – the crust made from Betty Crocker gluten free yellow cake mix together with butter and pecans will blow you away! This recipe is truly amazing and your family and/or guests will love it. If gluten is not a problem for you, then this recipe can be made with gluten – simply sub regular yellow cake mix for the gluten free cake mix.
- 1 box Betty Crocker Gluten Free yellow cake mix
- 1/2 cup finely chopped pecans
- 1/2 cup butter, softened
- 2 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 1 cup canned pumpkin (not pumpkin pie mix)
- 1 Tablespoon pumpkin pie spice
- 2 tablespoons whipping cream
- 2 eggs
Heat oven to 350°F. In medium bowl, stir together cake mix and pecans. With pastry blender or fork, cut in butter until mixture is crumbly. Reserve 1 cup mixture for topping. In bottom of ungreased 13×9-inch pan, press remaining mixture. Bake 10 minutes.
In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining ingredients; beat until well blended. Pour over warm crust. Sprinkle with reserved topping.
Bake about 35 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.