Ingredients
Scale
- 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 box (15.25 oz) yellow cake mix or spice cake mix
- 1 cup pecans or walnuts, chopped
- 1 cup (2 sticks) unsalted butter, melted
- Optional: Whipped cream or vanilla ice cream for serving
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 to ensure easy serving later.
- In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, and salt. Continue whisking until the mixture is completely smooth and the spices are evenly distributed. Pour this liquid mixture into the prepared baking dish and spread it into an even layer.
- Sprinkle the dry cake mix evenly over the top of the pumpkin mixture. Do not stir! Use a spatula or your fingers to break up any large clumps of cake mix so it covers the entire surface like a blanket.
- Scatter the chopped pecans or walnuts over the cake mix layer. Carefully drizzle the melted butter over the entire top, trying to cover as much of the dry cake mix as possible. The butter will soak into the mix during baking to create that signature golden crust.
- Place the dish in the center rack of the oven. Bake for 50 to 60 minutes, or until the edges are bubbling and the top has turned a beautiful golden brown. The center should be set but still have a slight jiggle.
- Remove the cake from the oven and let it cool for at least 15 to 20 minutes before slicing. This allows the pumpkin custard to set properly. Serve warm or at room temperature with a generous dollop of whipped cream or a scoop of vanilla ice cream.
- Cook Time: 60 minutes