Pumpkin Pie Cake Bars

4.91 from 11 votes

This Pumpkin Pie Cake Bars recipe is super easy to make and perfect for fall and the holidays! It combines a delicious cake crust and a creamy pumpkin pie filling that’s topped with a buttery brown sugar pecan crumble. Dollop on some homemade whipped cream for the ultimate treat!

Prep Time25

Cook Time40

Total Time1 5

Course: Dessert

Cuisine: American

Servings: servings

Author: Jennifer

Ingredients

1 box Yellow Cake Mix reserve 1 cup for the crumble topping
1 cup Unsalted Butter divided (1/2 cup melted for bottom layer, 1/2 cup cold and cubed for crumble topping)
4 large Eggs divided (1 for bottom layer, 3 for the pumpkin pie filling)
2 15 oz Cans of Pumpkin Puree
1 cup Light Brown Sugar divided (1/2 cup for pumpkin pie filling, 1/2 cup for crumble topping)
2/3 cup Whole Milk can also use 1% or 2%
2 tsp Ground Cinnamon
1/2 cup Chopped Pecans

Instructions

In a medium-sized bowl, whisk together the yellow cake mix (reserve 1 cup for topping), 1/2 cup unsalted butter (melted), and one egg. Press the mixture into the bottom of a greased 9 x 13-inch baking dish.
1 box Yellow Cake Mix, 1 cup Unsalted Butter
In a separate bowl, beat together the pumpkin puree, 1/2 cup light brown sugar, whole milk, ground cinnamon, and the remaining three eggs. Spread the pumpkin mixture over the top of the cake mix layer.
4 large Eggs, 2 15 oz Cans of Pumpkin Puree, 1 cup Light Brown Sugar, 2/3 cup Whole Milk, 2 tsp Ground Cinnamon
In a small bowl, using a pastry blender or a fork, blend the 1 cup of reserved cake mix, the remaining 1/2 cup unsalted butter (cold and cubed), the remaining 1/2 cup of light brown sugar, and 1/2 cup of chopped pecans.
1 box Yellow Cake Mix, 1 cup Unsalted Butter, 1/2 cup Chopped Pecans
Spread the topping over the pumpkin filling, then bake for 40-42 minutes at 375ºF.
Let the pumpkin pie cake bars cool for 35-40 minutes before serving, or let them cool completely, then chill in the refrigerator until ready to enjoy!

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