Pumpkin Crunch Cake Bars
You guys, this pumpkin crunch bars recipe is amazing! If you love pumpkin and cake together in one bite, you’re going to love this easy pumpkin recipe.
Pumpkin Crunch Cake Bars
It’s the best of a cake and bar all rolled into one awesome pumpkin bite. It’ll be on your go-to baking list for fall & the holidays. Perfect for parties or after a big thanksgiving meal, each bite of these bars will fill your belly with holiday flavors. Our recipe doesn’t start with a box cake mix. It’s all from scratch and the cake is tender, moist and really delicious. Sure, pumpkin pies are the go-to dessert for the Fall season, but to mix things up and to bring something interesting the table, why not a different pumpkin recipe that still satisfies your sweet tooth. Topped with nuts, healthy dried fruit and loaded with holiday spices, one bite into these bars will remind you of why this holiday season can be delicious.
Video: Pumpkin Crunch Bars Recipe
How to Make Pumpkin Cake Bars (Tips)
The warm spices of ground ginger, cloves, nutmeg and more combined with pumpkin puree in an easy cake recipe like this is something to share and make everyone happy.
- It’s all made super easy in a baking dish and you don’t even have to mix the cake mix.
- All you do is to sprinkle the dry cake mix over the wet pumpkin puree batter and after about an hour in the oven, you have amazing bars that will be devoured in minutes.
- Add more nuts or dried fruit if you like to make it delicious your way.
- Dried cranberries are a favorite dried fruit for a Holiday menu.
- Don’t forget the coffee and if there’s any leftover, it’s perfect as a breakfast pumpkin pastry.
Pumpkin Crunch Cake Bars
Ingredients
- 15 oz. package prepared dry cake mix (432g)
- 15 oz. pumpkin puree (425g)
- 14 oz sweetened condensed milk (397g) (not to a be confused with evaporated milk)
- 3 large eggs
- 1/2 cup sugar (100g)
- 2 teaspoons ground cinnamon (10ml)
- 1/2 teaspoon ground ginger (3ml)
- 1/2 teaspoon ground nutmeg (3ml)
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt (3ml)
- 1 cup chopped walnuts or pecans (240ml)
- 1/2 cup dried cranberries or raisins (120ml)
- 1 cup melted butter (2 sticks or 1/2 lb. - 226g)
- whipped topping or whipped cream (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease 9-inch x 13-inch pan.
- In large bowl, combine pumpkin puree, sweetened condensed milk, eggs, sugar, ground cinnamon, ground ginger, nutmeg, ground cloves and salt in bowl until smooth. Pour into prepared 9x13 pan.
- Sprinkle dry cake mix evenly over the wet pumpkin mixture. Add chopped pecans, walnuts and cranberries (or raisins).Drizzle melted butter evenly over mixture.
- Bake for 55 minutes or until top is turning golden brown and a toothpick comes out clean when inserted into the middle of the cake.
- Allow cake to completely cool. Cut into squares, add whipped topping or whipped cream and serve.
Video
Nutrition Information per Serving
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This pumpkin crunch bars recipe was originally published in 2016 and re-published in 2020 with an updated video! Enjoy!
9 Comments on “Pumpkin Crunch Cake Bars”
I love having these for a snack. They were great for any time of day.
This was such an easy recipe to make. It was great for breakfast.
This is really great for breakfast. I can’t wait for pumpkin spice season to come back.
These were so great for breakfast. I’m in love with all the nutty flavors with raisins.
I’m obsessed with this crunch bar recipe. I have it for breakfast and as a snack as well.
this recipe came out perfect. the cake was great for breakfast with my morning coffee
It’s still insanely hot here in California but this pumpkin crunch bar is really helping me get into the mood for fall. Really awesome recipe.
Absolutely amazing! The whole family fell in love with these crunch bars.
this is another variation of the classic dump cake but how interesting to have a “pie filling” on the bottom. I cannot wait to try this. Tx.