Ingredients:

  • 15 oz canned pumpkin puree
  • 12 oz evaporated milk
  • 2 large eggs
  • 1/2 cup brown sugar, packed
  • 1/4 cup white granulated sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • 1/4 tsp ground cloves
  • 1 box (15.25 oz) yellow or white cake mix
  • 1/2 cup unsalted butter, melted

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan with butter or spray.
  2. In a large bowl, whisk the pumpkin puree, evaporated milk, eggs, brown sugar, and white sugar until the mixture is smooth.
  3. Stir in the cinnamon, ginger, salt, and cloves. Note: Ensure no clumps of cinnamon remain.
  4. Pour the pumpkin mixture into your greased pan and smooth it out with a spatula.
  5. Sprinkle the dry cake mix evenly over the top. Do not stir it into the pumpkin.
  6. Drizzle the melted butter over the cake mix. Use a spoon to push the butter into any dry spots.
  7. Bake for 55–60 minutes until the edges are bubbling and the top is deep mahogany gold.
  8. Remove from the oven and let it rest for 10 minutes. Note: This lets the custard set so it doesn't run.