HEAT oven to 350°F.
LINE 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Mix cake mix, 1 egg and butter until blended; press onto bottom of prepared pan.
BEAT cream cheese, brown sugar, remaining eggs, pumpkin and dry pudding mix with mixer until blended; pour over crust.
BAKE 40 min. or until toothpick inserted in center comes out clean; cool 10 min. Use foil handles to transfer dessert to wire rack; cool completely.
MEANWHILE, mix whipped topping mix, milk and syrup in large bowl with mixer on low speed until blended. Beat on high speed 4 min. or until mixture forms stiff peaks. Refrigerate until ready to use.
SPREAD whipped topping mixture onto dessert and sprinkle with cinnamon before cutting into bars to serve.
Garnish with toasted pecan halves.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (91g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 116 (46%)|
|Amt Per Serving||% DV|
|Total Fat 12.9g||17 %|
|Saturated Fat 7.3g||36 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 91.5mg||28 %|
|Sodium 396.8mg||14 %|
|Potassium 127.3mg||3 %|
|Total Carbohydrate 30.5g||9 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 30.1g|
|Protein 3.9g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 254
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