This delectable frosting can be made ahead and refrigerated; if refrigerated, however, it must stand at room temperature to soften before use. If using a hand-held mixer, increase mixing times significantly (at least 50 percent). This recipe can be doubled to make enough for a two-layer cake.
I got this recipe from my sister-in-law when I got married and my husband's aunt had a cherry tree. It is our favorite! Prep time does not include the time it takes to pit the cherries or make the pie crust. ;) I use the Pie Crust recipe in the Fanny Farmer Baking Book. Recipe #13619 is the recipe for 2 8-inch crust. (I've found I have to refrigerate it for the pie filling to firm up and not be "soupy" when it has cooled. Once it has completely chilled, you can store it at room temperature and it doesn't lose its firmness. Or, store it in the fridge and warm it in the microwave a little bit before serving it with ice cream or whipped cream if desired.)
From Sunset Magazine. Most pumpkin bars are topped with a cream cheese frosting. These swirl it right into the bar! ETA: I'm still on the hunt for a pumpkin pie like bar. These are more cake like, but very yummy!
This is a very easy cake, and the pudding makes it so moist. I like to serve with whipped topping and cinnamon sprinkled over top...looks like you put a lot of work into it, but it is really very simple. Mmm, think I must go make one right now!!