Pumpkin Crunch Cake Bars

Welcome to the ultimate fall delight – Pumpkin Crunch Cake Bars! If you’re a fan of all things pumpkin-spiced and love the crunchy texture of a cake, these bars are sure to become your new favorite treat. Indulge in the warm flavors of pumpkin, cinnamon, and nutmeg perfectly combined with a crunchy topping that adds a delightful twist to the classic pumpkin cake.

Why Must-Try?

Here are a few reasons why you’ll love these Pumpkin Crunch Cake Bars:

– The perfect balance of pumpkin flavor and crunchy texture

– Easy to make and great for sharing at fall gatherings

– A delicious twist on traditional pumpkin cake recipes

– Ideal for enjoying with a cup of hot cider or coffee on a crisp autumn day

Ingredients

To make these Pumpkin Crunch Cake Bars, you’ll need the following ingredients:

– 1 can (15 oz) pumpkin puree

– 1 cup sugar

– 1 cup evaporated milk

– 3 eggs

– 1 teaspoon cinnamon

– 1/2 teaspoon nutmeg

– 1 box yellow cake mix

– 1 cup chopped pecans

– 1 cup melted butter

Step-by-Step Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.

2. In a large bowl, mix together the pumpkin puree, sugar, evaporated milk, eggs, cinnamon, and nutmeg until well combined.

3. Pour this mixture into the prepared baking dish.

4. Sprinkle the dry cake mix evenly over the pumpkin mixture.

5. Top with chopped pecans and drizzle melted butter over the top.

6. Bake in the preheated oven for 50-60 minutes until the top is golden brown.

Serving Suggestions

These Pumpkin Crunch Cake Bars are best served warm with a dollop of whipped cream or a scoop of vanilla ice cream. The contrast of the warm, gooey cake with the cold, creamy topping is simply irresistible!

Recipe Variations and Substitutions

If you’re looking to switch things up, you can try using a spice cake mix instead of yellow cake mix for a more intense flavor profile. You can also experiment with different nuts like walnuts or almonds for the topping to add your own twist to this recipe.

Pro Tips for Success

– Make sure to evenly spread the cake mix over the pumpkin mixture to ensure a crunchy topping.

– Allow the Pumpkin Crunch Cake Bars to cool slightly before serving to let the flavors meld together.

– Store any leftovers in an airtight container in the refrigerator for up to 3 days.

– For an extra indulgent treat, serve the bars with a drizzle of caramel sauce on top.

FAQs

1. Can I use fresh pumpkin instead of canned puree?

Yes, you can use fresh pumpkin puree in this recipe. Just make sure it is well-drained to avoid excess moisture.

2. Can I omit the nuts for a nut-free version?

Absolutely! Feel free to leave out the nuts or substitute them with seeds like pumpkin or sunflower seeds for a nut-free option.

3. How can I make this recipe gluten-free?

You can use a gluten-free cake mix and ensure all other ingredients are gluten-free certified to make this recipe gluten-free.

4. Can I freeze Pumpkin Crunch Cake Bars?

Yes, you can freeze these bars in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.

5. Can I use a different type of milk instead of evaporated milk?

Yes, you can substitute evaporated milk with regular milk or a dairy-free alternative like almond milk, though it may slightly alter the flavor and texture.

Conclusion

In conclusion, Pumpkin Crunch Cake Bars are the perfect fall dessert that combines the rich, comforting flavors of pumpkin with a delightful crunchy topping. Whether you’re hosting a fall gathering or simply craving a cozy treat, these bars are sure to be a hit with everyone. Get ready to indulge in the taste of autumn with every bite of these delicious Pumpkin Crunch Cake Bars!