Gluten Free Pumpkin Streusel
Author: Betty Crocker
1box Betty Crocker® Gluten Free yellow cake mix
1/2cup finely chopped pecans
1/2cup butter, softened
2packages (8 oz each) cream cheese, softened
1cup canned pumpkin (not pumpkin pie mix)
1tablespoon pumpkin pie spice
2tablespoons whipping cream
- 1Heat 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.
- 2In 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.
- 3Bake 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.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
1 Bar Calories 230( Calories from Fat 120),Total Fat 13g(Saturated Fat 7g, Trans Fat 0g),Cholesterol 50mg Sodium 190mg Total Carbohydrate 26g (Dietary Fiber 0g Sugars 17g), Protein 2g; % Daily Value*: Vitamin A 40%; Vitamin C 0%; Calcium 2%;Iron 2%; Exchanges: 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat; Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet