Ingredients:

  • 1 can (15 oz / 425g) pumpkin puree
  • 1 can (12 oz / 354ml) evaporated milk
  • 2 large eggs
  • 1/2 cup (100g) granulated white sugar
  • 1/2 cup (110g) packed brown sugar
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground ginger
  • 1/4 tsp (0.5g) ground cloves
  • 1/4 tsp (1.5g) salt
  • 1 box (15.25 oz / 431g) spice cake mix
  • 1 cup (225g) unsalted butter, melted
  • 1/2 cup (60g) chopped pecans

Instructions:

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan with butter or non stick spray.
  2. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, white sugar, brown sugar, cinnamon, ginger, cloves, and salt. Mix until the mixture is smooth and the sugars have dissolved.
  3. Pour the pumpkin mixture evenly into the prepared pan. Note: Use a spatula to push it into the corners.
  4. Evenly sprinkle the dry spice cake mix over the top of the pumpkin base. Do not stir the layers.
  5. Drizzle the melted butter slowly and evenly across the surface of the cake mix.
  6. Use a fork to gently push the powder into the butter until no dry white patches remain.
  7. Sprinkle chopped pecans over the top.
  8. Bake for 50–60 minutes until the edges are bubbling and the top is deep golden brown. The center should have a slight jiggle but feel set.
  9. Remove from the oven. Let the cake rest for 30 minutes to allow the custard to set.