Pumpkin Squares - cooking recipe

Ingredients

1 box spice cake mix
1/2 tsp. baking soda
1 (18 oz.) can pumpkin pie filling
1/2 tsp. salt
3/4 c. plus 2 Tbsp. oil
1 (8 oz.) carton Cool Whip

Preparation

Preheat oven to 350\u00b0.
Stir together dry cake mix, salt, soda and oil until blended.
Spread evenly into 9 x 13-inch pan.
Bake for 20 minutes or until crust is golden brown around edges. Prepare pie filling as directed on can.
Pour over baked crust. Bake for 30 minutes at 350\u00b0 or until center is firm.
Cool.
Spread Cool Whip over pumpkin mixture and store in refrigerator.
May garnish with nuts if you wish.
Makes 12 to 16 servings.