So I am a chocolate girl. Like as in dessert counts if there is chocolate involved... until these came into my life! Let me tell you - these non-chocolate bars can be my dessert any day! I mean just look at all of that goodness - you have some pumpkin, cinnamon-y stickiness stuffed in between layers of spiced blondie (the non-chocolate brownie)!
And the best part of these bars - they are oh so easy to make! But don't take my word for it - go whip up a batch for yourself I promise you wont be disappointed!
There are two ways to make these bars. When I made these the first time I used a Duncan Hines Frosting Creation Pumpkin Spice flavor packet. Then I found out that they were limited edition from last year so you can't get them everywhere. So then I made them a second time using the Duncan Hines Decadent Pumpkin Spice Cupcake mix - this version makes a slightly smaller batch but just as good!
Option 1 - If you have the Duncan Hines Frosting Creations Pumpkin Spice flavor packet use these directions:
Option 1 - If you have the Duncan Hines Frosting Creations Pumpkin Spice flavor packet use these directions:
1 Spice Cake mix
1/4 cup apple cider
1/4 cup water
1/4 oil
1 egg
1 Duncan Hines Frosting Creations Starter
1 Duncan Hines Frosting Creations Pumpkin Spice flavor packet
1/2 cup toffee bits (optional)
Pre-heat your oven to 350 degrees. Line a 13x9 pan with parchment paper (this saves lots of time cleaning later!). I spray a little bit of oil on the pan and then press the parchment paper down so it sticks.
Combine the Frosting Creations Starter and Pumpkin Spice flavor packet as directed on the frosting can. Set aside.
In a large mixing bowl, combine the cake mix, apple cider, cater, oil and eggs. Mix until combined.
Press 2/3 of the cake mixture into the bottom of the pan.
Spread the pumpkin spice frosting mixture over the cake mixture. Sprinkle the toffee bits over the frosting. Drop spoonfuls of the cake mixture evenly over the entire pan.
Bake for 350 degrees 25 - 30 minutes or until when you gently shake the pan it does not jiggle.
Option 2 - if you are using the Duncan Hines Pumpkin Spice Cupcake mix:
1 Duncan Hines Decadent Pumpkin Spice Cupcake box (it includes the cake mix and frosting)
1/4 cup apple cider
1/4 cup water
1/8 oil
1 egg
1 stick of butter, softened
1/2 cup toffee bits (optional)
Pre-heat your oven to 350 degrees. Line a 9x9 or 8x8 pan with parchment paper (this saves lots of time cleaning later!). I spray a little bit of oil on the pan and then press the parchment paper down so it sticks.
Make the frosting according to the directions on the box (mix softened butter with mixer on high for one minute or until light and fluffy, slowly add the frosting mix while mixing on low for another minute) and set aside.
In a large mixing bowl, combine the cake mix, apple cider, cater, oil and eggs. Mix until combined.
Press 2/3 of the cake mixture into the bottom of the pan.
Spread the frosting mixture over the cake mixture. Sprinkle the toffee bits over the frosting. Drop spoonfuls of the cake mixture evenly over the entire pan.
Bake for 350 degrees 20 - 25 minutes or until when you gently shake the pan it does not jiggle.
1/4 cup apple cider
1/4 cup water
1/4 oil
1 egg
1 Duncan Hines Frosting Creations Starter
1 Duncan Hines Frosting Creations Pumpkin Spice flavor packet
1/2 cup toffee bits (optional)
Pre-heat your oven to 350 degrees. Line a 13x9 pan with parchment paper (this saves lots of time cleaning later!). I spray a little bit of oil on the pan and then press the parchment paper down so it sticks.
Combine the Frosting Creations Starter and Pumpkin Spice flavor packet as directed on the frosting can. Set aside.
In a large mixing bowl, combine the cake mix, apple cider, cater, oil and eggs. Mix until combined.
Press 2/3 of the cake mixture into the bottom of the pan.
Spread the pumpkin spice frosting mixture over the cake mixture. Sprinkle the toffee bits over the frosting. Drop spoonfuls of the cake mixture evenly over the entire pan.
Bake for 350 degrees 25 - 30 minutes or until when you gently shake the pan it does not jiggle.
Option 2 - if you are using the Duncan Hines Pumpkin Spice Cupcake mix:
1 Duncan Hines Decadent Pumpkin Spice Cupcake box (it includes the cake mix and frosting)
1/4 cup apple cider
1/4 cup water
1/8 oil
1 egg
1 stick of butter, softened
1/2 cup toffee bits (optional)
Pre-heat your oven to 350 degrees. Line a 9x9 or 8x8 pan with parchment paper (this saves lots of time cleaning later!). I spray a little bit of oil on the pan and then press the parchment paper down so it sticks.
Make the frosting according to the directions on the box (mix softened butter with mixer on high for one minute or until light and fluffy, slowly add the frosting mix while mixing on low for another minute) and set aside.
In a large mixing bowl, combine the cake mix, apple cider, cater, oil and eggs. Mix until combined.
Press 2/3 of the cake mixture into the bottom of the pan.
Spread the frosting mixture over the cake mixture. Sprinkle the toffee bits over the frosting. Drop spoonfuls of the cake mixture evenly over the entire pan.
Bake for 350 degrees 20 - 25 minutes or until when you gently shake the pan it does not jiggle.
Enjoy!
Are you a chocolate dessert person or a non-chocolate dessert person? If you could only have one kind of dessert for the rest of your life what would it be??
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