A favorite wine, perhaps? It can become your preferred wine cooler.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 16 |
| Yield: | 1 9×13-inch dish |
Ingredients
- 1 (15.25 ounce) package yellow cake mix, divided
- ⅓ cup unsalted butter, melted
- 1 large egg
- 1 (29 ounce) can pumpkin puree
- 3 large eggs
- ⅔ cup milk
- ½ cup brown sugar
- 2 tablespoons pumpkin pie spice
- ½ cup white sugar
- ¼ cup cold unsalted butter, cubed
- ¾ cup chopped walnuts
Instructions
- Gather all ingredients.
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- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
- Make crust: Transfer 1 cup cake mix to a small bowl; set aside for topping. Place remaining cake mix in a medium bowl with melted butter and egg; mix until well blended.
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- Spread mixture into the bottom of the prepared baking dish.
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- Make filling: Combine pumpkin puree, eggs, milk, brown sugar, and pumpkin pie spice in a large bowl; mix well and pour over crust.
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- Make topping: Add white sugar and cubed butter to reserved cake mix; use a pastry blender to mix until mixture resembles coarse crumbs.
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- Sprinkle over pumpkin filling, then scatter chopped walnuts over the top.
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- Bake in the preheated oven until the top is golden brown, 45 to 50 minutes.
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Reviews
This dessert was a hit! Dare I say, even better than pumpkin pie! Will definitely be making this again!
This was absolutely delicious. Everyone liked it a lot. I followed the recipe exactly. Will make it again.
Delicious!!
I get requests to make this often.
HORRIBLE! I wish I had followed my gut. This recipe is incorrect I had to adjust the ingredients to make it half way decent. Don’t use that much pumpkin with that little of milk and eggs better yet don’t use the recipe. Ugh.. So frustrating!!
Excellent! My guests loved it.
This is really good! I accidentally made it with half as much pumpkin and it still turned out delicious.
I made this on Thanksgiving, but only had a small can of pumpkin, so I had modified the recipe a bit. For Christmas Eve, I planned ahead and prepared according to recipe as written (and let it rest overnight) My son who was not home for Thanksgiving has been listening to our anticipation, dug in – “Oh wow! Yup, yes, gonna eat the whole pan”. It’s a hit again! Such an easy and delicious dessert for the season!
Brought it to a potluck dinner and it got rave reviews. Used pecans instead of walnuts and whipping cream instead of milk because that’s what I had on hand. Reduced star rating by one star because I covered the leftovers with foil, and the topping got soft instead of staying nice and crunchy.
I have made this twice this month and the kids love it! I used yellow cake mix the first time and white cake mix the second time….both turned out perfect!
This is sooooo yummy! I don’t like walnuts, so used pecan pieces on top instead. Delicious…
Perfect as it is! I couldn’t find just walnuts, so mine had almonds and walnuts, but so yummy!
This becomes a favorite for anyone I make it for. I left out the nuts, increased the amount of cinnamon and ginger, and replaced 1 egg with half of a banana.
This recipe adapts BEAUTIFULLY to gluten-free/dairy-free. I did not have any gluten-free cake mix, so I went to my gf cook-book, looked up a recipe for yellow cake, and used the dry ingredients as my “cake mix.” (2.5 c gf flour w/xanthan gum, 2 c sugar, 1 T baking powder, 1/4 t salt) I subbed coconut oil for the butter, and oat milk for the milk. Coconut milk would have been my first choice, but we didn’t have any. I also followed others’ advice, added vanilla extract to the pumpkin layer, and used brown sugar instead of white for the topping. I may have added an extra half-cup of walnuts. Possibly two. This is SO good, we may not have any left over to see if it’s better the second day. The gluten-eaters and dairy-eaters in our family could not tell it was gluten-free or dairy free. I’d give this 10 stars if I could. YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM YUM
These were easy to make and I followed other suggestions to use less sugar and use brown sugar instead of white sugar. The pumpkin filling was great but I was a little disappointed in the bottom cake crust – not enough flavor. I will make again and spice up the crust with more cinnamon and maybe even nuts on the bottom.
Delicious! My son devoured these bars; he typically would ‘pass’ on dessert. Def. a keeper.
Agree with others who recommended adding vanilla extract to cake layer and pumpkin layer. This recipe made 7 mini loaves. Bake at 350 for 35 minutes. Definitely better the next day!
A friend made this and it was really good!!!
The only thing I did to this recipe was add cinnamon (to taste). I used a 15 oz can of pumpkin puree (only cause I had it & wanted to make something ) and because of that I used 2 eggs instead & half of the milk. i am certain that if I had followed the recipe the exact way it is, my desert would have turned out as wonderful as it did when I made it!! I LOVE IT!! ALL FIVE STARS!! Oh!! I used pecans instead of walnuts!!
I made it exactly as written and it’s good! I do think it could use a little more flavor…. thanks for sharing!
I made this for my senior group at church. Used pecans & sprinkled top with brown sugar, All loved it & said it was delicious!!!