Ingredients:

  • 1 (15 oz) can 100% pumpkin purée (not pie filling)
  • 1 (12 oz) can evaporated milk
  • 1 cup granulated sugar
  • 2 large eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Pinch ground cloves
  • 1/2 teaspoon fine sea salt
  • 1 box (approx. 15.25 oz) yellow cake mix (dry)
  • 1 cup (2 sticks) unsalted butter, cold and sliced or melted
  • 1/2 cup chopped pecans or walnuts (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C). Lightly grease the bottom and sides of a 9x13 inch baking dish.
  2. In a large bowl, whisk together the pumpkin purée, evaporated milk, granulated sugar, eggs, and vanilla extract until the mixture is smooth and uniform.
  3. Whisk in the cinnamon, ginger, nutmeg, cloves, and salt until the spices are fully incorporated. Pour this pumpkin mixture evenly into the prepared baking dish.
  4. Evenly sprinkle the entire box of dry yellow cake mix over the pumpkin filling. Do not mix the cake mix into the filling.
  5. Arrange the thin slices of cold butter evenly across the entire surface of the dry cake mix, overlapping slightly. Alternatively, drizzle the melted butter evenly over the dry mix.
  6. Sprinkle the chopped pecans or walnuts (if using) over the butter layer.
  7. Bake for 55 to 60 minutes, or until the crust is deep golden brown and crunchy, and the pumpkin filling is set with only a slight jiggle in the very center.
  8. Remove the cake from the oven and let it cool on a wire rack for at least 15 minutes before slicing and serving warm or at room temperature.