Ingredients:

  • 1 can (15 oz / 425g) pumpkin puree
  • 12 fl oz (355ml) evaporated milk
  • 2 large eggs
  • 1/2 cup (100g) light brown sugar, packed
  • 1/4 cup (50g) granulated white sugar
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground ginger
  • 1/4 tsp (0.5g) ground cloves
  • 1/4 tsp (1.5g) salt
  • 1 box (15.25 oz / 431g) spice cake mix
  • 1 cup (225g) unsalted butter, melted
  • 1/2 cup (60g) chopped pecans

Instructions:

  1. Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking pan.
  2. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, and white sugar.
  3. Stir in the cinnamon, ginger, cloves, and salt until the mixture is uniform and smooth.
  4. Pour the pumpkin mixture into the prepared pan, spreading it evenly to the edges.
  5. Sprinkle the dry spice cake mix evenly across the top of the pumpkin base without stirring.
  6. Sprinkle the chopped pecans evenly over the dry cake mix.
  7. Slowly pour the melted butter over the entire surface, using a spatula to nudge butter into any dry spots.
  8. Bake for 50–60 minutes until the edges are bubbling and the top is deep golden brown.
  9. Remove from the oven and let the cake cool for 10 minutes to allow the custard to set.