Pumpkin Pie Cake Bars

Grab Your Ingredients

You'll need the following ingredients to make these easy pumpkin pie bars.

• Yellow Cake Mix. You'll need one box to make this recipe. Remember to reserve 1 cup for the brown sugar crumble topping. As a substitute, you can also try this with white cake mix or spice cake mix.
• Unsalted Butter. One cup total is needed—½ cup melted for the cake bottom and ½ cup cold and cubed for the streusel topping.
• Eggs. Four eggs total are needed. One for the cake mix bottom and three for the pumpkin pie filling layer.
• Pumpkin Puree. Don't confuse this with pumpkin pie filling, which is completely different. You'll need two 15-ounce cans or one 1-pound, 13-ounce can.
• Light Brown Sugar. This ingredient is also divided. ½ cup is needed for the pumpkin pie filling layer, and the remaining ½ cup is used for the crumble topping.
• Milk. You can use any dairy milk but recommend whole milk. ⅔ cup is needed.
• Ground Cinnamon. I used Vietnamese cinnamon from King Arthur Baking. It's sweeter than regular ground cinnamon with a little spiciness to it.

Here's How to Make It!

1. Make the bottom cake layer. Whisk together the yellow cake mix (reserve 1 cup for topping), ½ cup melted butter, and 1 egg. Press the mixture into the bottom of a greased 9 x 13-inch pan.
2. Make the pumpkin pie layer. Beat together the pumpkin puree, ½ cup light brown sugar, milk, cinnamon, and the remaining 3 eggs. Spread the pumpkin mixture over the top of the cake mix layer.
3. Make the crumble topping. Blend the 1 cup of reserved cake mix, the remaining ½ cup cold and cubed Plugra butter, and ½ cup of chopped pecans. Spread the topping over the pumpkin filling
4. Bake for 40-42 minutes at 375ºF. Let it cool 35-40 minutes before serving, or let it cool then keep chilled in the refrigerator until ready to enjoy!