Pumpkin Bars With Cream Cheese Frosting

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Sam Jones/Quinn Brein
The Editors
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These Pumpkin Bars With Cream Cheese Frosting are better than pumpkin pie. An easy dessert to whip up at the height of pumpkin season—and for months after! In the style of an upside-down cake, you flip the bars after baking and then top with a sweet cream cheese frosting.


1 16-ounce can pumpkin
1 12-ounce can evaporated milk
1 cup sugar
3 eggs
1/2 teaspoon cinnamon
1 package yellow cake mix
1 cup chopped walnuts
1/2 cup butter or margarine, melted and cooled

Preheat oven 350 degrees. Line 9x13-inch pan with wax paper.

Combine first five ingredients until smooth; pour into pan. Sprinkle dry cake mix on top of mixture and pat lightly. Sprinkle nuts on top of cake mix and pat lightly. Pour butter over all.

Bake 50 to 60 minutes until firm. Let cool and then turn over onto serving platter. Remove wax paper.

Cream Cheese Frosting

1 8-ounce package cream cheese
1/2 cup confectioners' sugar
3 cups whipped dessert topping such as Cool Whip

In a large bowl, blend topping ingredients until smooth then spread over bars.

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The Almanac Chefs

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