Ingredients:

  • 1 can (15 oz) pumpkin puree
  • 1 can (14 oz) sweetened condensed milk
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1 box (15.25 oz) yellow cake mix
  • 2 cups rolled oats
  • 1 cup unsalted butter, melted

Instructions:

  1. Preheat the oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
  2. In a medium bowl, whisk together the pumpkin puree, sweetened condensed milk, cinnamon, ginger, cloves, and salt.
  3. Pour the pumpkin mixture into the prepared baking dish and smooth the top with a spatula until level.
  4. In a separate bowl, stir together the dry cake mix and the rolled oats until evenly combined.
  5. Sprinkle the dry oat and cake mix mixture evenly over the top of the pumpkin base without pressing down.
  6. Drizzle the melted butter evenly across the entire surface, ensuring the edges and corners are covered.
  7. Place in the center rack of the oven and bake for 50–60 minutes until the edges are bubbling and the topping is a deep mahogany-gold.
  8. Remove from the oven and let cool for at least 15 minutes to allow the custard to firm up.