Ingredients:

  • 1 (15 ounce / 425g) can pumpkin puree (not pumpkin pie filling)
  • 1 (12 fluid ounce / 355ml) can evaporated milk
  • 3 large eggs
  • 1 cup (200g) granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 (15.25 ounce / 432g) package yellow cake mix (such as Betty Crocker)
  • 1 cup (2 sticks / 226g) unsalted butter, melted
  • 1 cup (100g) chopped pecans (or walnuts)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, and salt. Whisk until smooth.
  3. Pour the pumpkin mixture into the prepared baking dish.
  4. Sprinkle the dry yellow cake mix evenly over the pumpkin filling. Do not mix.
  5. Pour the melted butter evenly over the dry cake mix.
  6. Sprinkle the chopped pecans evenly over the top.
  7. Bake for 45-55 minutes, or until the topping is golden brown and a toothpick inserted into the center comes out clean (or with moist crumbs attached).
  8. Let the cake cool completely before cutting and serving. This pumpkin crunch cake is best served after cooling.