Pumpkin Crunch Cake Bars

Total Time: 1 hour 30 minutes
Servings: 12 servings

This recipe is so easy and delicious to make, you'll make pumpkin crunch cake for the whole season! The key is to make sure to try to spread the melted butter evenly over the whole cake. It's ok to have a few small dry cake-mix spots, but avoid large dry spots of cake mix. And use what ever combination of dried nuts and fruit that you want!
If you want to use pumpkin pie spice mix to replace all the individual dried spices (cinnamon, ground ginger, ground nutmeg, ground cloves), then use about 1 Tablespoon of pumpkin pie spice mix.



  • 1 package prepared dry cake mix (about 15 ounces - 432g)
  • 1 can (15 ounces - 425g) pumpkin puree
  • 1 can (14 ounces - 397g) sweetened condensed milk (not to a be confused with evaporated milk)
  • 3 large eggs
  • 1/2 cup (100g) sugar
  • 2 teaspoons (10ml) ground cinnamon
  • 1/2 teaspoon (3ml) ground ginger
  • 1/2 teaspoon (3ml) ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon (3ml) salt
  • 1 cup (240ml) chopped walnuts or pecans
  • 1/2 cup (120ml) dried cranberries or raisins
  • 1 cup (2 sticks or 1/2 lb. - 226g) melted butter
  • whipped topping or whipped cream (optional)


  1. Preheat oven to 350°F (175°C).  Grease 9-inch x 13-inch pan.

  2. 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.
  3. Sprinkle dry cake mix evenly over the wet pumpkin mixture. Add chopped pecans, walnuts and cranberries (or raisins).
  4. Drizzle melted butter evenly over mixture.
  5. Bake 55 minutes or until top is turning golden brown and a toothpick comes out clean when inserted into the middle of the cake.
  6. Allow cake to completely cool. Cut into squares, add whipped topping or whipped cream and serve.