Ingredients:

  • 29 oz pumpkin puree
  • 12 oz evaporated milk
  • 2 large eggs
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp salt
  • 15.25 oz yellow cake mix
  • 1 cup unsalted butter, melted
  • 1/2 cup chopped pecans

Instructions:

  1. Preheat your oven to 175°C (350°F). Lightly grease your 9x13-inch pan with non stick spray. Note: This prevents the edges from sticking and tearing when you slice.
  2. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, and granulated sugar until smooth.
  3. Stir in the pumpkin pie spice and salt. Note: Ensure the spice is evenly distributed so you don't get cinnamon clumps.
  4. Pour the mixture into the prepared pan, spreading it evenly with a spatula until the surface is flat.
  5. Sprinkle the dry cake mix evenly over the top of the pumpkin base without stirring. Note: A light, even layer is key for a consistent crust.
  6. Drizzle the melted butter evenly across the cake mix. Use a fork to gently push the butter into any dry flour spots, but do not mix the layers.
  7. If using pecans, sprinkle them over the top.
  8. Place the pan on the center rack of the oven and bake for 50–60 minutes until the edges are bubbling and the top has turned a deep golden brown.
  9. Remove from the oven and let it rest for 10 minutes to allow the custard to set. Note: Cutting it too early will result in a runny center.