Ingredients
Scale
- 1 can (29 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs, room temperature
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 box (15.25 oz) yellow cake mix
- 1 cup (2 sticks) unsalted butter, frozen
- 1 cup chopped pecans (optional)
Instructions
- Preheat oven to 350F (175C). Grease a 9×13-inch baking dish.
- Whisk pumpkin puree, evaporated milk, eggs, sugar and spices until smooth; pour into dish.
- Sprinkle dry cake mix evenly over the pumpkin layer. Do not stir.
- Scatter pecans over the cake mix, then grate frozen butter evenly on top.
- Bake 50-60 minutes until deeply golden and the center jiggles only slightly.
- Cool at least 20 minutes before slicing. Serve warm with whipped cream.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Cuisine: American