Description
Easy pumpkin dump cake bars with a spiced pumpkin layer and a buttery cake topping. Perfect for fall desserts.
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1 box (15.25 oz) yellow cake mix
- 1 cup unsalted butter, melted
- 1 cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- In a bowl, mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and cloves until smooth. Pour into the baking dish.
- Sprinkle dry cake mix evenly over the pumpkin layer.
- Drizzle melted butter over the cake mix. Top with pecans if using.
- Bake for 45-50 minutes until golden and set. Cool before cutting into bars.
Notes
- Store leftovers covered in the fridge for up to 4 days.
- Serve with whipped cream or vanilla ice cream.
- Replace pecans with walnuts or omit for a nut-free version.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 25g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
