Self-explanatory, I think!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 45 mins |
| Servings: | 20 |
| Yield: | 20 bars |
Ingredients
- 1 (16 ounce) package pound cake mix
- 1 egg
- 2 tablespoons butter, melted
- 2 teaspoons pumpkin pie spice
- 1 (8 ounce) package cream cheese, softened
- 1 (16 ounce) can pumpkin puree
- 1 (14 ounce) can sweetened condensed milk
- 2 eggs
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Beat cake mix, 1 egg, butter, and 2 teaspoons pumpkin pie spice on low with an electric mixer in a large bowl until crumbly. Press mixture into the bottom of a 10×15-inch jelly roll pan.
- Beat cream cheese in another bowl with an electric mixer until fluffy. Gradually beat in pumpkin puree, sweetened condensed milk, 2 eggs, 2 teaspoons pumpkin pie spice, and salt until smooth. Pour pumpkin mixture over cake mix crust and sprinkle with walnuts.
- Bake in preheated oven until set, 30 to 35 minutes. Allow to cool to room temperature and refrigerate until chilled. Cut into bars.
Nutrition Facts
| Calories | 280 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 6 g |
| Sodium | 275 mg |
| Sugars | 22 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Had this recipe years ago and have been searching for the right one! Turned out great and so easy!
Oh wow these are delish
Wonderful!
Just like the name says – super yummy! Followed the recipe and they turned out great!
These turned out great! You can slim them down to 120ish calories per serving by omitting the cake crust, using reduced fat cream cheese and omitting the walnuts. Honestly the slimmed down version still tasted like a nice treat and I didn’t feel like I was missing out! Thanks so much for sharing!
Went like hot cakes at church potluck! The young men especially, were grabbing baggies to take extra treats home! I used a 14″ x 13″ pan with 2 extra teaspoons of butter. Will use again.
this is good, but I don’t taste any cheesecake, definitely needs more spices.
It’s very good! My only complaint is it didn’t look like the picture. Mine was very thin. When I make it again I will use a smaller pan. Also I must add, Put cool whip on top.
Made this in a 9×13 glass baking dish and added 10 minutes to the cooking time. Turned out perfectly with great reviews! Perfect pumpkin flavor without the (yuck!) pumpkin pie texture. I think this just became my go-to Thanksgiving pumpkin dessert recipe!
I’ve made these many, many times and even people who don’t like pumpkin come back for seconds. I always use the Bettie Crocker pound cake mix, and Eagle sweetened condensed milk ( not being a commercial, just seems like it works best ). The only thing I sometimes do differently is I add a little Vietnamese Cinnamon to the crust and the filling.
I used a yellow cake mix and added cinnamon. When I mixed the crust I was concerned that it was too dry and wouldn’t stay together but the end result was fine. I used the jelly roll pan that was recommended.
super easy and super delicious! Baked it in a 9 x 13 glass dish for 35 minutes. I didn’t realize until the last minute that it called for nuts- all I had on hand was almonds so I chopped those up and mixed some ground flax seed into it and sprinkled on top- ABSOLUTELY love this!! Thank you so much for sharing
Made this with a from scratch cake mix recipe (Cake Mix from Scratch recipe from here) and I thought it made too much crust, which is perhaps why they suggest a jelly roll pan for this (I used a 9×13 pan and baked an extra 25 minutes). However, that would still have made a lot of crust in relation to the topping. Hubs didn’t think it was too much crust and seemed to enjoy it. He had a huge helping last night. I did think that the combination was pretty good, if a tad sweet for me. thanks for the recipe!