With Pumpkin Crunch Bars you’re getting three Thanksgiving desserts in one. The bottom layer is pumpkin pie, the middle layer is yellow cake, and the top is a pecan bar. How yummy is that?!
Pumpkin Crunch Bars
- 1 can (15 oz.) pumpkin puree
- 1 can (12 oz.) evaporated milk
- 1 yellow cake mix
- 3 eggs
- 1 1/2 c. sugar
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1/2 c. pecans, chopped
- 1 c. butter, melted
Preheat oven to 350 degrees. Grease the bottom of a 9×13 inch baking dish.
In a medium – large mixing bowl, mix the canned pumpkin puree, evaporated milk, eggs, sugar, cinnamon and salt. Mix until well blended. Scrape the sides of the bowl ever so often to incorporate all the ingredients.
Pour the mixture into the prepared dish and sprinkle the dry cake mix over it. You can use a big spoon to do this part. Otherwise, when you try to sprinkle it out of the bag, you can get big clumps of cake mix falling out into the pumpkin mixture (you don’t want that!).
Take the 1/2 c. of the pecans and sprinkle on top of the cake mix.
Finally, take the melted butter and drizzle it all over the top of the pecans.
Bake for 50-55 minutes or until top is a light golden brown and the middle is set.
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