Ingredients:

  • 15 oz pumpkin puree
  • 12 oz evaporated milk
  • 2 large eggs
  • 3/4 cup brown sugar
  • 1/4 cup white granulated sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup chopped pecans
  • 1 cup unsalted butter, melted

Instructions:

  1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, and white sugar until smooth.
  3. Stir in the ground cinnamon, ground ginger, ground cloves, and salt.
  4. Pour the pumpkin mixture into the prepared pan, smoothing the top with a spatula.
  5. Sprinkle the dry yellow cake mix evenly over the pumpkin mixture. Do not stir; use a fork to gently level the powder.
  6. Evenly scatter the chopped pecans across the top of the cake mix.
  7. Pour the melted butter evenly over the entire surface, ensuring it reaches the edges of the pan.
  8. Bake for 45–50 minutes until the top is mahogany-colored and the custard is set.