I am so excited to share this recipe with you today, friends!!! This is the best fall dish to come out of my kitchen this season! It’s so simple and scrumptious – you’re going to love it!
It all started a few weeks back when I was trying to come up with something to do with spice cake mix and pumpkin puree. I love those two ingredients together and recipes revolving around the two are almost always a breeze to throw together. While brainstorming, I started thinking about one of my favorite brownie recipes ever, The Pioneer Woman’s Knock You Naked Brownies. The base of her brownies is boxed German Chocolate Cake mix, and I thought, why not try it with spice cake mix? I kept the pecans for texture and swapped the caramel and chocolate chips for pumpkin puree. And guess what? It worked like a charm!
These bars are perfectly-spiced with just a hint of pumpkin (which tastes more like pumpkin pie than pumpkin puree), and are delicious warm or cold. They come together in a flash and only require a handful of ingredients, which I love. I’m confident that if you make these for a Halloween party or Thanksgiving, you will get nothing but rave reviews! Enjoy!
- 1 (18.5-ounce) box Spice Cake mix
- 1 stick butter, melted
- ⅓ cup evaporated milk
- 1 cup chopped pecans
- 1 cup pumpkin puree (not pumpkin pie filling)
- ¼ cup powdered sugar, for dusting, if desired
- Preheat the oven to 350 degrees. Line a 9x9 inch baking pan with aluminum foil and spray with cooking spray. Set aside.
- In a large mixing bowl, combine cake mix, melted butter, and evaporated milk. Mix until combined. Stir in the chopped pecans (the mixture will be thick).
- Push the mixture to the bottom of the mixing bowl and cut in half using a butter knife. Take one half of the mixture and transfer to the prepared baking pan. Press mixture out evenly across the bottom of the pan.
- Bake the first layer until slightly set, approximately 8-10 minutes. Remove baking pan from oven. Drop ¼ cup pumpkin puree in each of the four corners of the first baked layer. Spread evenly across top using a rubber spatula.
- On a sheet of wax paper approximately the same size as your baking pan, spread out remaining half of cake mixture in a 9x9 inch square of even thickness. Carefully transfer this layer to lay on top of the pumpkin puree (It’s ok if the top layer doesn’t transfer perfectly. Just patch a top layer together the best you can. As it bakes, any small empty patches will be filled in.).
- Return baking pan to the oven and bake for an additional 20-25 minutes, until the bars are completely set.
- Remove pan from oven and let bars cool to room temperature. Cover pan and refrigerate for a few hours to allow bars to set. (Alternatively, you could eat them warm right out of the pan. They’ll just be a little messier.)
- When ready to serve, slice into bars and dust with powdered sugar. Enjoy!