Home Cooking 1

Made too many pumpkin bars--how to freeze?

Thanks4Food | Nov 23, 201103:22 PM

Since my "All-in-one Holiday Bundt Cake" didn't turn out so attractive (stuck to the pan! I knew I shouldn't have trusted that "butter the pan" without flour), I also made a batch of Paula Deen's pumpkin bars--although I'm not sure I can call them hers since I made so many tweeks to them. I've got 2 9x13 pans of them and I want to freeze at least one panful. I've read posts suggesting wrapping in saran, then foil, then ziploc--but what I don't get is what happens when the cake is a bit sticky on top and/or bottom? If I put saran on top of these bars, half an inch will come off when I remove the saran. Do I stick the whole pan in the freezer for awhile first to sort of flash freeze them? I don't have a very big freezer, so I can't just cover the pan and put it in there; I'd like to be able to stack the bars on top of each other. (I should note that these are more on the cake side than the "bar" side.)

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