If course, I’m putting this recipe out in the fall because that’s when most people expect to have pumpkin treats, and generally see pumpkin recipes. But you can make this in March, or July, or whenever you freakin’ want to. Stick it to the man and make pumpkin maple layer bars whenever YOU want them.
While there are a lot of ingredients, this one is super simple.
Ingredients
· 1 box yellow cake mix (make Duncan Hines or Pillsbury do some of the work for you here)
· ½ cup butter, softened to room temperature
· 2 t cinnamon, divided
· 4 T maple syrup, divided
· 4 eggs, brought to room temperature, divided
· 1 8oz package cream cheese, softened to room temperature
· 1 15oz can of pumpkin
· ½ cup brown sugar
· 1 package pumpkin instant pudding (ok, this one you will need to buy in the fall and then keep handy)
· ¼ t nutmeg
· ¼ t allspice
· 1 ½ cups heavy whipping cream
· 3 T powdered sugar
· 1 t vanilla
Directions
Butter and flour a 13×9 pan and put it to the side.
This recipe is three layers, so we’ll start with the bottom up. In a bowl, mix the cake mix, butter, ½ t cinnamon, 1 T maple syrup and 1 egg. Press the batter into the bottom of the buttered and floured pan.
In another bowl mix the cream cheese, pumpkin, brown sugar, pudding mix, nutmeg, allspice, ¼ t cinnamon and the remaining 3 eggs. Pour this batter over the crust batter.
Bake the pan at 350 for 40-45 minutes, or until the middle part is just about set. Move the pan to a wire rack to cool completely.
Once the pan is cool you can make the third layer, which is essentially just whipped cream. Add the whipping cream, powdered sugar, vanilla and the remaining 3 T of maple syrup into a bowl and whip until stiff peaks form. 
Spread the whipped topping on top of the cake, and sprinkle with the remaining 1 ¼ t of cinnamon to make it fancy.
Keep this one covered and refrigerated until you’re ready to eat, and enjoy it!
