Ingredients for Ruth S Pumpkin Dessert Squares
- 1 (18 1/4 ounce) package yellow cake mix, divided
- 1 1/2 sticks (3/4 cup) margarine, divided
- 1 large egg
- 1 (15 ounce) can pumpkin puree
- 1 cup milk
- 2 large eggs
- 1 teaspoon pumpkin pie spice
- 1 1/4 cups packed light brown sugar, divided
- 1 teaspoon ground cinnamon
- not used in recipe
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How to Make Ruth S Pumpkin Dessert Squares
- **Make the Crust:** Preheat oven to 350°F (175°C). Reserve 1 cup of the yellow cake mix for the topping.
- In a large bowl, combine the remaining cake mix with 1/2 cup (1 stick) melted margarine and 1 large egg. Mix until well combined.
- Press the mixture firmly into the bottom of a greased 9x13 inch baking pan.
- Prick the crust all over with a fork.
- Bake for 10-12 minutes, or until lightly golden brown.
- **Prepare the Filling:** While the crust is baking, in a separate bowl, whisk together 1 (15 ounce) can pumpkin puree, 1 cup milk, 1 teaspoon pumpkin pie spice, 2 large eggs, and 1/2 cup packed light brown sugar.
- Pour the pumpkin filling evenly over the partially baked crust.
- **Make the Topping:** In a medium bowl, combine the reserved 1 cup cake mix, 1/4 cup packed light brown sugar, 1 teaspoon ground cinnamon, and 1/4 cup (1/2 stick) cold, cut-in margarine using a fork or pastry blender until crumbly.
- Sprinkle the crumb topping evenly over the pumpkin filling.
- **Bake:** Bake for 40-45 minutes, or until the topping is golden brown and a knife inserted near the center comes out clean.
- **Cool:** Let the dessert squares cool completely in the pan before cutting into squares.
- **Serve:** Serve with a scoop of vanilla ice cream or whipped cream for an extra decadent treat. Best served the next day!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
95g
Fat
12g
Carbs
12g
