Creamy Pumpkin Crunch Bars Recipe Is Daddy Delicious (6 Ingredients) Desserts Cakes/Cupcakes Fruit Holidays Budget Recipes

When my father finally retired from his many years difficult job as a stationery engineer for the city (he had learned his trade in the Merchant Marine during World War II), he relished teaching himself to bake. Year-round he would bake bread from scratch, discover how to assemble the casseroles my mom cooked over the years (a great cook in her own right), try to replicate his own mother’s recipe for caramel candy each Christmas and treat us all to this simple, six-ingredient, tasty pumpkin crunch bars recipe. 

I have a sneaking suspicion this dessert recipe came from the back of a Duncan Hines cake box, but to me, it’s always been Dad’s concoction. To make this pumpkin crunch bars recipe you will need a can of pumpkin pie mix, a can of evaporated milk, eggs, a box of yellow cake mix, pecans and butter. That's it! 

Serve these moist pumpkin bars for a delicious dessert after dinner or at your fall holiday gatherings. You'll have everyone asking for seconds and thirds, as well as the recipe. It happens to me every single time I make it!

Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 16

Ingredients

• 30 ounces (1 can) pumpkin pie mix
• 12 ounces (1 can) evaporated milk
• 2 eggs
• 15 ounces (1 box) yellow cake mix (no pudding in the mix)
• 1 cup pecans, chopped
• 1 cup (2 sticks) butter, melted

Recipe Notes

• Top the bars with whipped cream for an even more decadent dessert.

• Do not use a cake mix with pudding in the mix. 

• Store the pumpkin crunch bars in an airtight container to keep them fresh. 

Here's how to make it: 

1. Combine the pumpkin pie mix, evaporated milk and eggs with an electric mixer on medium speed. Pour into a 13x9-inch baking pan that's been lined with parchment paper or wax paper (I use wax paper), including the sides. 
2. Before opening the cake mix pouch, squeeze it first with your hands to get all lumps out. Then sprinkle the cake mix evenly over the pumpkin mixture. Sprinkle the nuts over the cake mix. Drizzle melted butter over the cake mix and nuts.
3. Bake in a preheated 350-degree F oven for 50 minutes. 
4. Cool in the pan, then chill in refrigerator. When completely chilled, turn the pan upside down onto a rectangle cookie sheet or plate. Peel off the parchment paper. Either slice into squares or cover with whipped cream first before slicing.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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