I often prepare eggs in a mug. You can basically add anything in your fridge because it’s so simple and adaptable! Take a stab at it with ham, Swiss, and asparagus! Or perhaps those cooked frozen sausages with peppers and onions chopped! Even pepperoni and pizza sauce are acceptable toppings!
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs |
| Servings: | 24 |
| Yield: | 1 9×13-inch pan |
Ingredients
- 1 (18.25 ounce) package yellow cake mix
- ½ cup melted butter
- 3 eggs
- 3 cups pumpkin pie filling
- ⅔ cup milk
- ¼ cup white sugar
- 1 teaspoon ground cinnamon
- ¼ cup butter
Instructions
- Preheat oven to 350 degrees F (190 degrees C). Grease the bottom of a 9×13 inch pan.
- Pour one cup of yellow cake mix into a medium size mixing bowl; set aside.
- Combine remaining cake mix, 1/2 cup melted butter and 1 egg; mix well. Press into the baking pan.
- Combine pumpkin pie filling, 2 eggs and milk in a medium size mixing bowl; mix until smooth. Pour evenly over the crust in the 9×13 inch pan.
- Pour the sugar and cinnamon into the mixing bowl containing the 1 cup of yellow cake mix. Cut in the butter until the mixture looks crumbly. Sprinkle this mixture over the pumpkin filling.
- Bake for 45 to 50 minutes or until a knife inserted into the bars come out clean. Let cool before slicing.
Nutrition Facts
| Calories | 188 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 3 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 263 mg |
| Sugars | 12 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
They were very easy to make and delicious!
My husband & I really liked the dish!!! I did add about 1 1/4 cups chopped pecans to the streusel and it tasted wonderful!!! Not too sweet and I could not imagine adding any more sugar to it!!!!!
I really liked this recipe. It was not too sweet but good. I added walnuts to the top and I think that it made it better.
Simple to make. I made it as written and let them set up overnight in the refrigerator. For a party these would go much further than a pie.
Even better the next day. Refrigerates well, also. I don’t care to bake, but this is the one recipe I look to forward to making every fall.
It was just OK. I needed a recipe to use a 30 oz. can of pumpkin pie filling, and this fit the bill. The crust was soggy, though, and the crumbly topping melted into a flat layer when baked. My family wasn’t crazy about it.
I’ve made this twice now and everyone seems to love it (there’s never any left…). I used plain pumpkin that I baked and strained myself adding 1/4 t. cloves, 1/2 t ginger and 1t cinnamon to make it “pie filling”. I used evaporated milk instead of regular milk and used a 15.25 oz cake mix because that is all I could find at any of the stores. That really didn’t make a big difference because the extra 3 oz. goes in the base layer which was fine without it. I was a bit disappointed in the “streusel”. It did not turn out crumbly like a streusel should; rather it kind of melted into a semi-hard almost shell sort of topping (more like the shell on a creme brulee). Not what I envisioned but good none the less.
great alternative to pumpkin pie. Not near the work as pies are.
Delicious! Made it several times and it’s a favorite
Greate but I messed up the crumble not relizing we are not suposed to put all the butter in at once
I ignored my better judgement to embellish this recipe with swirled sweet cream cheese in the filling and decided to save time and make as is. I thought the recipe as written was average at best. The filling needs to be creamier by using either whole milk or evaporated milk and the crust was rather tough in spite of all the butter. But my millenniums raved over them and asked for the recipe so I had to bump it up to four stars.
Brought this to a party & people loved it – even those like me who are not generally pumpkin pie fans. I almost wrecked it by using a big can of pumpkin, rather than pumpkin pie filling, so watch out for that. But I just added the other ingredients (sugar, cinnamon, cloves etc) that you would need if you were making pie. All good! I will be making this again.
I would mix pumpkin pie spice in the pumpkin mixture instead of the crumble. Needs a little more flavor. Sharon
I used evaporated milk, added some spice. Instead of the 28oz caan of pumpkin, next time I would use 2 15 oz cans and omit the sugar. My guests all loved this dessert.
I made the substitutions suggested by Beekini. I also tripled the recipe for everything except the pumpkin mixture, which I doubled. It turned out great! I will be making this again!
Good recipe! I used the suggestion from the first review posted using the evaporated milk and spices. Used a little pecans in the topping sometimes, too.
Followed the recipe but added more pumpkin!
First time it was blah. i knew when i was making it that the pie filling needed sugar, but i followed the recipe. second time i added brown sugar and cinnamon to the pie filling and it was great
I didn’t have a cake mix so I substituted a fat-free orange muffin mix. Same directions and it came out So moist and delicious I was shocked. Can’t wait to try it on the extended family.
I made these pumpkin bars. I used butter pecan cake mix because that is what I had on hand. It turned out really good. I made no changes to the recipe.
I replaced the milk with sweeten condensed milk. It was absolutely scrumptious. Next time, I will try not adding the sugar to the filling. I don’t believe it is needed when the sweetened condensed milk is used.