Description
Pumpkin Dump Cake Bars are a handheld version of the classic dessert. A rich, creamy pumpkin layer sits beneath a golden, buttery cake topping that bakes into soft, chewy perfection. Perfect for potlucks, parties, and holiday dessert tables.
Ingredients
🛒 Ingredients:
1 can (15 oz) pumpkin purée
1 can (12 oz) evaporated milk
3 large eggs
1 cup brown sugar (or coconut sugar)
1 tablespoon pumpkin pie spice
1 teaspoon vanilla extract
1 box yellow or spice cake mix (15 oz)
½ cup (1 stick) unsalted butter, melted
Optional: ½ cup chopped pecans or walnuts
Instructions
📝 Instructions:
Preheat Oven: Preheat to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper for easy removal.
Pumpkin Layer: In a bowl, whisk together pumpkin purée, evaporated milk, eggs, sugar, pumpkin pie spice, and vanilla. Pour into the prepared pan and spread evenly.
Add Cake Mix: Sprinkle the dry cake mix evenly over the pumpkin layer. Do not stir.
Top with Butter & Nuts: Drizzle melted butter evenly across the cake mix. Sprinkle with nuts if desired.
Bake: Bake uncovered for 45–50 minutes, until the top is golden brown and the filling is set.
Cool Completely: Cool fully at room temperature, then chill in the refrigerator for at least 2 hours before cutting into bars.
Serve: Cut into squares. Serve plain, or top with whipped cream and a dusting of cinnamon.
Notes
- Clean slices: Chilling before cutting ensures neat, bar-style portions.
- Make it gluten-free: Use a gluten-free cake mix.
- Add texture: Sprinkle crushed graham crackers or crushed gingersnaps on top before baking.
- Storage: Store in the fridge for up to 5 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American / Fall