One pkg. (2-layer size) yellow cake mix
Four eggs, divided
1/2 cup butter or margarine, melted
8 oz. Cream Cheese softened
15 oz. of Pumpkin
1/2 cup packed brown sugar
One pkg.Pumpkin Spice Flavor Instant Pudding
One env. Whipped Topping Mix
1/3 cup milk
3 Tbsp. Maple syrup
1/8 tsp. ground cinnamon


  1. Pre-Heat the oven to 350°F.
  2. Line a 13×9-inch pan with foil, leaving the edges extending over the sides.
  3. Grease the inside of the pan.
  4. Mix the packet of cake mix with one egg and the melted butter until it is well blended.
  5. Press onto the bottom of the greased pan.
  6. Beat together the cream cheese, pumpkin, sugar, dry pudding mix and the remaining eggs.
  7. Pour the mixture over the crust.
  8. Bake for 40 minutes or until the center of the pudding is almost set.
  9. Cool for ten minutes then use the foil extended over the edge to lift the bar from the pan.
  10. Transfer to a wire rack and allow to cool completely.
  11. Slowly combine the topping mix with the milk and syrup until blended.
  12. Beat the mixture on high speed until it forms stiff peaks, approximately four minutes.
  13. Spread the whipping mix on top of the cooled bar.
  14. Place in the fridge until you are ready to serve.
  15. Sprinkle with cinnamon and cut into squares.


  1. This recipe reminds me of putting maple syrup on pumpkin pancakes. They were really good!
    So this recipe was pin worthy so I can make these and indulge my sweet tooth! YUM!

  2. These sound like a great fall dessert. I have never had these before. I can’t wait to give them a try. Thank you so much for sharing. God Bless