Ingredients:

  • 1 can (15 oz / 425g) pumpkin puree
  • 1 can (12 oz / 354ml) evaporated milk
  • 2 large eggs
  • 3/4 cup (150g) brown sugar, packed
  • 1 tsp (5g) ground cinnamon
  • 1/2 tsp (2g) ground ginger
  • 1/4 tsp (1g) salt
  • 1/4 tsp (1g) ground cloves
  • 1 box (15.25 oz / 431g) spice cake mix
  • 3/4 cup (170g) unsalted butter, melted

Instructions:

  1. Preheat your oven to 350°F (175°C) and lightly grease your baking pan.
  2. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, and brown sugar until the mixture is velvety and smooth.
  3. Stir in the cinnamon, ginger, salt, and cloves until fully incorporated.
  4. Pour the mixture into the prepared pan, spreading it evenly to the edges.
  5. Sprinkle the dry cake mix evenly over the top of the pumpkin base. Use a fork or spoon to gently level the powder, but do not stir it into the pumpkin.
  6. Drizzle the melted butter evenly across the top of the cake mix, covering as much of the dry powder as possible.
  7. Place the pan in the center rack of the oven and bake for 50–60 minutes until the edges are bubbling and the top is mahogany-gold.
  8. Remove from the oven and let it cool for at least 15 minutes to allow the pumpkin base to set.