Ingredients:

  • 850 g pumpkin puree (not pumpkin pie filling)
  • 354 g evaporated milk
  • 2 large eggs
  • 100 g brown sugar, packed
  • 50 g white granulated sugar
  • 2.6 g ground cinnamon
  • 1.1 g ground ginger
  • 0.6 g ground cloves
  • 1.5 g salt
  • 431 g yellow cake mix OR spice cake mix
  • 170 g unsalted butter, melted
  • 60 g chopped pecans or walnuts (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugars, and spices until smooth.
  2. Pour the batter into a greased 9x13 pan, spreading it evenly to the corners.
  3. Sprinkle the dry cake mix evenly over the top of the pumpkin base. Drizzle the melted butter across the entire surface. If using nuts, scatter them on top.
  4. Bake for 50 to 60 minutes until the edges are bubbling and the top is golden brown.