Rating: 5 stars
2 Ratings
  • 5 star values: 2
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Pumpkin pie, meet dump cake. These pumpkin bars taste like pumpkin pie with a sweeter, slightly crunchy crust. They’re slightly rich, so they’re perfect after a big meal, and make the perfect bite. Best of all, they’re way easier to make than pie and the perfect treat for a crowd.

Recipe by Well Done


Read the full recipe after the video.

Recipe Summary

5 mins
3 hrs
Serves 24 (serving size: 1 square)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Whisk together pumpkin, evaporated milk, sugar, eggs, and 1 teaspoon of the cinnamon in a medium bowl to combine. Pour mixture into a lightly greased 13- x 9-inch baking dish lined with parchment paper.

  • Sprinkle 1 1/2 cups of the cake mix evenly over top of pumpkin mixture; sprinkle with chopped pecans. Sprinkle remaining cake mix over nuts. (Do not stir!)

  • Drizzle butter evenly over cake mix. Bake in preheated oven until golden brown and set, about 50 minutes.  

  • Cool to room temperature on a wire rack, about 1 hour. Invert pan onto a cutting board, and refrigerate at least 1 hour until well chilled. Trim edges, and cut into 24 squares.  

  • Stir remaining 1/4 teaspoon cinnamon into whipped cream. Add mixture to a large ziplock plastic bag, and snip a small corner of the bag. Pipe whipped cream on top of each square. Garnish with 1 pecan half piece.