Pumpkin Cake Bars

Ok, so I’ve seen variations of this around and I wanted to try it, mostly for the bizarre way it uses cake mix.  I hadn’t seen this before until I did a little digging.   It’s weird, and the first time I made it I didn’t trust it, but wow – it works.

Plus…pumpkin and ‘tis the season!


  • 1 15 oz can, pumpkin
  • 1 12 oz can, evaporated milk
  • 3 eggs
  • 1 cup sugar
  • 2 t vanilla
  • 2 t cinnamon
  • 1 t nutmeg
  • 1 t allspice
  • ¼ t ginger
  • ¼ t ground cloves
  • 1 box, yellow cake mix (They can vary slightly in size and that’s ok. The one 1 used is 15.25 oz)
  • ¾ cup butter, melted
  • 1 cup semisweet chocolate chips
  • Whipped cream for topping


Butter and flour or spray a 13” x 9” pan and set it aside.

Mix together the pumpkin, evaporated milk, eggs, sugar, vanilla, cinnamon, nutmeg, allspice, ginger and cloves until well combined.

Pour the mixture into your prepared pan.IMG_4594

Here’s where the freaky part comes in.

Take your cake mix and just sprinkle it evenly over the top.  Don’t mix it up!  Just sprinkle it on top. IMG_4597

Pour your melted butter all around the top of it.  You won’t get even coverage like it was icing, but just try to pour it as evenly around as you can.IMG_4600

Sprinkle the chocolate chips evenly around the top.IMG_4601

Bake at 350 for about an hour, or until a toothpick inserted in the center comes out clean.IMG_4602IMG_4615

Move to a wire rack and let it cool.  When you’re ready to serve, whip up some cream and powdered sugar (or seriously, if you prefer just use a can).  Or nothing – they really don’t need anything!   Whatever you decide, enjoy!!!IMG_4633

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