Ingredients:

  • 1 (15 ounce / 425g) can pumpkin puree (not pumpkin pie filling)
  • 1 (12 ounce / 340g) can evaporated milk
  • 3 large eggs
  • 1 cup (200g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 (15.25 ounce / 432g) box yellow cake mix (or spice cake mix)
  • 1 cup (2 sticks / 226g) unsalted butter, melted
  • 1 cup (100g) chopped pecans

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. Lightly grease a 9x13 inch baking dish.
  3. In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, and salt until well combined.
  4. Pour the pumpkin mixture evenly into the prepared baking dish.
  5. Evenly sprinkle the dry cake mix over the pumpkin mixture. Do not stir.
  6. Slowly and evenly drizzle the melted butter over the cake mix. Try to cover as much of the dry mix as possible.
  7. Sprinkle the chopped pecans evenly over the top.
  8. Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean (or with a few moist crumbs).
  9. Let cool completely before serving.