Like pumpkin pie but with a cake mix crust. Melt in your mouth delicious!
1 box (18.25 ounce size) plain yellow cake mix
4 eggs
1 cup brown sugar
1 can (30 ounce size) pumpkin pie filling
1 cup margarine or butter
2/3 cup milk
1 tablespoon cinnamon
1/2 cup brown sugar
Reserve 1 cup of the cake mix. Set aside.
Melt 1/2 the margarine and mix with remaining cake mix and 1 beaten egg. Spread in bottom of 9 x 13-inch greased Pyrex dish.
Mix together the first measure of brown sugar, the milk, cinnamon, remaining beaten eggs, and pumpkin. Pour over cake mix layer.
Combine the reserved cup of cake mix, remaining brown sugar and the remaining softened margarine. Crumble over pumpkin layer and bake 45 minutes at 350 degrees F.
Serve warm, or chill in refrigerator. Cut in squares and serve with whipped cream or whipped topping.
chefisabella1
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reviews & comments
Is it necessary to add the crumbled topping. I just ruined it by softening the butter too long.
Over softening the butter wouldn't necessarily ruin it. You could spread, rather than crumble, the topping on. Otherwise, yes, you could omit it but it won't be quite as good in my opinion.
November 8, 2014
Excellent and easy. I love making pies, so I felt a little quilty using pumpkin for a cake instead of a pie, but I had tasted this before and it really melts in your mouth. The only thing I added was 1/2 tsp salt to the pumpkin mixture. When I tasted that part of the batter it tasted flat, needing a little salt. I will definitely make this again.
December 1, 2013
Delicious! You'd never know there was cake mix in it if you don't tell anyone. It tastes totally made from scratch.
December 11, 2012
My Mom made these on thanksgiving and I thought it looked weird but a few days after I tried it and loved it I'm making some now and plan to for Christmas
November 12, 2012
This is a great dessert for Thanksgiving and Christmas. I have been making this dessert for my family for over 30 years. I can't make a good pie crust, and love pumpkin pie, so this dessert hits the mark! Very easy to follow, but you MUST use the canned pumpkin pie MIX - not the canned pumpkin. I've also found that this dessert is best made the day before serving and kept in the refrigerator - which is great when the oven is being used for turkey the day of the meal.
We love this recipe, I have made it 3 times. Everyone that has tried it just Loves it!
November 20, 2011
My mom has been making this dessert since the 70s! I take this every Thanksgiving or Christmas. People always look at it weird and then once they try it they never go back to pumpkin pie ha! My favorite dessert ever! I have been eating it for over 30 years :)!
November 5, 2010
I have been making this recipe for years. It is always a huge hit! Taste like pumpkin pie, but easier to prepare and serve. There was one ingredient that the print started to fade on my recipe card so I looked it up online. Decided to write a comment after reading the others. Highly recommend to give it a try. Definitely have to use pumpkin pie mix filling. Enjoy!
October 28, 2010
I have been making this recipe for years. You must use pie filling or pie filling mix that already has the sugar and spices in it. I make this nearly every fall and it is always a big hit. It tastes like pumpking pie without all the work!
October 8, 2010
I used a box of carrot cake because I was fresh out of vanilla cake. It made the pumpkin flavor even more delicious!!!! Must make again.
November 25, 2009
Everyone loved these bars! Rave reviews all around. I make them with fresh pumpkin but either way is probably great.
October 28, 2009
There seems to be an ingredient missing in the filling...like sugar, maybe? This was a complete waste of time and the taste was pretty bland. I checked similar recipes and it would appear that sugar definitely needs to be added.
Did you use pumpkin puree or pumpkin pie filling?
It is not clear how much "the first measure of brown sugar"is. Can anyone clarify how much brown sugar should be reserve for the first part of the receipe?
Brown sugar is listed twice in the ingredients, the first measure is listed as 1 cup.
October 28, 2008
I thought it was a bit too sweet, so I will reduce the brown sugar to 3/4c in the pumpkin, but other than that, it was AWESOME. Mine took about 55 min, but that may be due to my oven. I am making it this time for the office dessert contest. I will be shocked if I don't win! Served with a little whipped cream, it's the best.
October 7, 2008
I tried this recipe and LOVED it! Mine took an extra 10 minutes to bake, but it was so yummy. I forgot to take a picture to post but it serves beautiful. I served my with vanilla ice cream, it was such a hit!
November 28, 2007
I made these for daughter's class. All the mom's and the teacher want the recipe. Thanks for sharing!
October 29, 2007
I made these for a tea at a Victorian museum where I volunteer. They were the hit of the tea. Everyone loved them. YUM.
October 28, 2007
Baked them for a group of musicians and everyone wanted the recipe. FABULOUS!
October 18, 2007
Absolutely wonderful recipe! Thanks! Five stars I will make this dessert again. My boyfriend went crazy over them. Some advice for other people making this dish - even if after 45 minutes it doesn't look done, it most likely is, so take it out! I left mine in for 55 minutes because it looked like it wasn't done, and I burnt it :(
November 21, 2006
I made this recipe for a Party, they were great they tasted just like finger pumpkin pie. The flavor was great and the recipe was not difficult. I would recommend it.
It took much longer than 45 mins for these to cook and set. However, they were wonderful! Got many positive comments from those that tried them. Will definitely make again.
November 17, 2006
"Better than Pumpkin Pie" is right - These pumpkin bars are amazing! I made it for my coworkers, and they all requested the recipe.
November 9, 2006
This was to die for! I would make it again in a heartbeat. So yummy. Thanks for sharing!
March 9, 2006
I like the pumpkin taste! Thanks for the great recipe. I found your recipe on Google so thank them too!