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Preheat oven to 350

3 (24 oz can) Pumpkin (regular)
4 Eggs
1/2 c. White sugar
1/2 tsp Cinnamon
1/2 tsp Pumpkin spice
2 (13-oz can) Evaporated milk, not condensed milk
2 Box yellow cake mix
1 c. Island Princess Baking/Cooking Macadamia Nuts unsalted, chopped
2 cubes Butter (1/4 lb each), melted

In a bowl, mix together pumpkin, eggs, sugar, cinnamon, pumpkin spice and evaporated milk. Pour into 9 x 12-inch baking dish that has been lined with waxed paper.

Sprinkle dry cake mix evenly over pumpkin, being sure to cover completely. Sprinkle chopped macadamia nuts evenly over cake mix. Pour melted butter over the entire area.

Bake at 350 for at least 60 minutes or until the top is a rich, dark, golden brown. Remove from oven and set to cool for 15 - 20 minutes.

Carefully invert cake onto a 9 x 13-inch cookie sheet. Gently peel off waxed paper. Refrigerate overnight. When firmly set, cut into bars.

Can be topped with whipped cream or a 1/2 - 1/2 mixture of whipped cream and creamed cheese.