Ingredients:

  • 1 (15-ounce) can pure pumpkin purée
  • 1 (12-ounce) can evaporated milk
  • 2 large eggs, lightly beaten
  • 1 cup granulated white sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 (15.25-ounce) box yellow or spice cake mix
  • 1 cup chopped pecans or walnuts (optional)
  • ½ cup (1 stick) unsalted butter, chilled and cubed

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. In a large mixing bowl, combine the pumpkin purée, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and salt. Whisk until completely smooth and homogenous.
  3. Pour the smooth pumpkin mixture evenly into the prepared baking dish.
  4. Gently and evenly sprinkle the entire dry cake mix over the top of the pumpkin layer. Do not stir or mix it into the filling underneath.
  5. If using, scatter the chopped pecans or walnuts evenly over the cake mix layer.
  6. Distribute the chilled butter cubes evenly over the surface of the dry topping.
  7. Bake for 50 to 60 minutes. The edges should be bubbling, and the top should be golden brown.
  8. Allow the cake to cool on a wire rack for at least 30 minutes before slicing and serving.