Ingredients:

  • 1 can (15 oz) Pumpkin Puree
  • 1 can (12 oz) Evaporated Milk
  • 3 Large Eggs
  • 1 cup (200g) Granulated Sugar
  • 1 tbsp Pumpkin Pie Spice
  • 0.5 tsp Salt
  • 1 box (15.25 oz) Yellow Cake Mix
  • 1 cup (227g) Unsalted Butter, melted
  • 1 cup (125g) Chopped Pecans
  • 0.5 tsp Cinnamon

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, and salt until the mixture is completely smooth and homogeneous.
  3. Pour the pumpkin mixture into the prepared baking dish. Sprinkle the dry cake mix evenly over the top of the wet mixture. Use a fork to spread to the edges, but do not stir the layers together.
  4. Drizzle the melted butter slowly and evenly over the entire surface of the cake mix, ensuring most of the dry powder is moistened. Top with chopped pecans.
  5. Bake for 50–60 minutes until the edges are bubbling and the top is a deep golden brown. The center should have a slight wobble but not be liquid.