A buttery yellow cake mix crust, layered with pumpkin pie filling, and then topped with a cinnamon, butter and cake mix crumble, pumpkin pie dessert bars give traditional pumpkin pie an updated makeover for a twist on a Thanksgiving dessert staple.
If you are like me and any dessert that is quick, easy to make, and can be made ahead of time goes straight to the top of your favorites, you need to add these pumpkin pie dessert bars to your Thanksgiving menu.
Layers of a buttery yellow cake mix, pumpkin pie filling, and then topped with a cinnamon, butter and cake mix crumble, your guests are sure to ask for the recipe.
Happy baking, and eating!
-Callie
A buttery yellow cake mix crust, layered with pumpkin, and then topped with a cake mix and butter crumble, pumpkin pie dessert bars are an updated twist to the traditional Thanksgiving pumpkin pie.
Preheat oven to 325. Grease bottom only of 9x13 pan.
Reserve 1 c of dry cake mix in a bowl. Mix remaining cake mix, 1/2 c softened butter, and 1 egg in a separate bowl. Spread firmly in the bottom of the greased 9x13 pan.
Mix pumpkin, 2 eggs, and milk. Pour over prepared crust.
Mix reserved 1 c dry cake mix, 1/4 c softened butter, cinnamon and sugar. Sprinkle over the filling.
Bake at 325 for 45-50 minutes, or until a toothpick comes out clean when inserted in center.
Serve with whipped topping, if desired.
Store in refrigerator for up to four days.
Ingredients
Directions
Preheat oven to 325. Grease bottom only of 9x13 pan.
Reserve 1 c of dry cake mix in a bowl. Mix remaining cake mix, 1/2 c softened butter, and 1 egg in a separate bowl. Spread firmly in the bottom of the greased 9x13 pan.
Mix pumpkin, 2 eggs, and milk. Pour over prepared crust.
Mix reserved 1 c dry cake mix, 1/4 c softened butter, cinnamon and sugar. Sprinkle over the filling.
Bake at 325 for 45-50 minutes, or until a toothpick comes out clean when inserted in center.
Serve with whipped topping, if desired.
Store in refrigerator for up to four days.
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