Ingredients:

  • 15 oz (425g) canned pumpkin puree
  • 1 (14 oz / 397g) can evaporated milk
  • 2 large eggs
  • 1/2 cup (100g) packed light brown sugar
  • 1 tsp (2g) pumpkin pie spice
  • 1/4 tsp (1.5g) salt
  • 1 box (15.25 oz / 432g) spice cake mix
  • 1/2 cup (113g) unsalted butter, melted

Instructions:

  1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish thoroughly.
  2. In the baking dish, whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, pumpkin pie spice, and salt until the mixture is smooth and a uniform deep orange color.
  3. Evenly sprinkle the dry spice cake mix over the pumpkin base. Use a spatula to gently flatten the powder to remove large clumps without stirring into the base.
  4. Drizzle the melted butter evenly over the cake mix, ensuring most of the dry powder is moistened.
  5. Bake on the center rack for 50–60 minutes until the edges bubble and the top is a mahogany-colored, golden crust.
  6. Remove from oven and let the cake rest for 10 minutes to allow the filling to set.