Ingredients
Scale
- 2 cans (15 oz each) Pumpkin Pie Filling
- 1 box (15.25 oz) Yellow Cake Mix (or Spice Cake Mix)
- 3/4 cup Unsalted Butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray or a thin layer of butter. Open both cans of pumpkin pie filling and spread them evenly across the bottom of the prepared dish using a spatula. Ensure the layer is level so the cake bakes evenly.
- Sprinkle the dry cake mix evenly over the top of the pumpkin pie filling. Use your hands or a spoon to break up any large clumps of flour, but do not stir the cake mix into the pumpkin. Once the dry layer is even, pour the melted butter slowly over the top of the cake mix. Try to cover as much of the dry flour as possible with the butter to ensure a crisp, golden crust.
- Place the baking dish in the center rack of the oven. Bake for 45 to 50 minutes, or until the top is golden brown and the pumpkin filling is bubbling around the edges. Remove the cake from the oven and let it rest for at least 10 minutes before serving. This allows the filling to set slightly. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Cook Time: 55 minutes