Pumpkin Pie Bars Using Yellow Cake Mix

Easy Pumpkin Pie Bars 8 ingredients with yellow cake mix! from thefirstyearblog.com

Who doesn’t love the taste of pumpkin pie? There’s something about the warm, spicy flavors that just screams fall. But what if we told you that you could enjoy all of those flavors in a new and exciting way? Enter pumpkin pie bars using yellow cake mix. This recipe takes all the best parts of pumpkin pie and transforms them into a portable, easy-to-make dessert that’s perfect for any occasion.

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Ingredients:

1 box yellow cake mix
1/2 cup unsalted butter, melted
1 egg
1 can (15 oz) pumpkin puree
1 can (14 oz) sweetened condensed milk
2 eggs
2 tsp pumpkin pie spice
1/2 tsp salt

Instructions:

Preheat your oven to 350°F.
In a large bowl, mix together the yellow cake mix, melted butter, and 1 egg until a soft dough forms.
Press the dough into the bottom of a 9×13 inch baking dish.
In another large bowl, mix together the pumpkin puree, sweetened condensed milk, 2 eggs, pumpkin pie spice, and salt until well combined.
Pour the pumpkin mixture over the cake batter in the baking dish.
Bake for 40-45 minutes, or until the edges are golden brown and the center is set.
Allow the bars to cool completely before cutting into squares and serving.

Nutritional Information:

Each serving of pumpkin pie bars using yellow cake mix contains approximately:

Calories: 290
Fat: 12g
Carbohydrates: 40g
Protein: 5g
Sugar: 28g

Cooking Time:

Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Equipment:

9×13 inch baking dish
Large mixing bowl
Measuring cups and spoons

Serving Suggestions:

These pumpkin pie bars are delicious on their own, but you can also dress them up with a dollop of whipped cream or a sprinkle of cinnamon sugar. Serve them at your next fall gathering or bring them to a potluck for an easy and crowd-pleasing dessert.

Variations:

Feeling adventurous? Here are a few ways you can mix up this recipe:

Swap out the yellow cake mix for a spice cake mix for an even more pumpkin-spiced flavor.
Add a drizzle of caramel sauce on top for a decadent touch.
Top with chopped nuts, like pecans or walnuts, for some added crunch.

Substitutions:

If you don’t have all the ingredients on hand, here are a few substitutions you can make:

Use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/4 tsp.
If you don’t have pumpkin pie spice, you can make your own by mixing together cinnamon, ginger, nutmeg, and allspice.
If you don’t have sweetened condensed milk, you can use evaporated milk instead and add 1 cup of sugar to the pumpkin mixture.

Storage:

Store any leftover pumpkin pie bars in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 2 months.

Tips:

Make sure to let the bars cool completely before cutting into them, or they may fall apart.
If you want to make these bars even more festive, use a pumpkin-shaped cookie cutter to cut them into individual servings.
To make clean-up easier, line your baking dish with parchment paper before pressing in the cake batter.

Notes:

This recipe makes approximately 16 pumpkin pie bars.

Frequently Asked Questions:

Can I use a different type of cake mix?

Yes, you can use any flavor of cake mix you like, but keep in mind that it will change the overall flavor of the bars.

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree, but it may change the texture of the bars slightly.

Can I make these bars ahead of time?

Yes, you can make these bars up to 24 hours in advance and store them in the refrigerator until ready to serve.

Personal Thoughts:

I absolutely love this recipe for pumpkin pie bars using yellow cake mix. It’s such a fun twist on a classic dessert, and it’s so easy to make. I love how the cake mix adds a bit of sweetness and texture to the bars, and the pumpkin pie filling is perfectly spiced. These bars are the perfect fall treat, and I can’t wait to make them again and again.