Ingredients:

  • (15 oz) can 100% Pure Pumpkin Purée
  • (12 oz) can Evaporated Milk
  • large Eggs, lightly beaten
  • box (3.4 oz) Instant Vanilla or Cheesecake Pudding Mix (unprepared)
  • teaspoon Ground Cinnamon
  • ½ teaspoon Ground Ginger
  • ¼ teaspoon Ground Nutmeg
  • Pinch of Ground Cloves
  • ¾ cup Granulated Sugar
  • box (15.25 oz) Yellow or Spice Cake Mix (dry, do not add box extras)
  • cup (2 sticks) Unsalted Butter, chilled and cut into cubes

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. In a large bowl, whisk together the pumpkin purée, evaporated milk, lightly beaten eggs, and granulated sugar until just smooth.
  3. Whisk in the dry instant pudding mix, cinnamon, ginger, nutmeg, and cloves until fully incorporated. The mixture will be thin.
  4. Evenly sprinkle the entire box of dry cake mix over the pumpkin mixture. Do not stir or mix it in.
  5. Distribute the chilled butter cubes evenly over the dry cake mix layer, ensuring most of the surface is covered.
  6. Bake for 45–55 minutes. The top should be golden brown and crisp, and the pumpkin layer should be set.
  7. Let the cake cool on a wire rack for at least 20 minutes before slicing and serving to allow the layers to firm up.