Ingredients
1
box Betty Crocker™ Gluten Free yellow cake mix
1
can (15 oz) pumpkin (not pumpkin pie mix)
1/2
cup butter, softened
1/4
cup water
2
teaspoons ground cinnamon
1/2
teaspoon ground ginger
1/4
teaspoon ground cloves
3
eggs
1
cup raisins, if desired
1
container Betty Crocker™ Rich & Creamy cream cheese frosting
1/4
cup chopped walnuts, if desired
Preparation
Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening or cooking spray.
In large bowl, beat all bar ingredients except raisins with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in raisins. Spread in pan.
Bake 20 to 25 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.
