Ingredients
Scale
1 (15-ounce) can Canned Pumpkin Puree
1 (12-ounce) can Evaporated Milk
1 cup Granulated Sugar
2 Large Eggs
1 teaspoon Vanilla Extract
1 teaspoon Pumpkin Pie Spice
1/2 teaspoon Ground Cinnamo
1 (15.25-ounce) box Yellow Cake Mix
1 1/2 sticks Unsalted Butter, melted
1 cup Chopped Pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish
- In a large mixing bowl, combine the canned pumpkin puree, evaporated milk, granulated sugar, eggs, vanilla extract, pumpkin pie spice, and ground cinnamon. Whisk until smooth
- Pour the pumpkin mixture evenly into the prepared baking dish
- Evenly sprinkle the dry cake mix over the pumpkin layer without mixing
- Drizzle the melted butter evenly over the cake mix layer
- If using chopped pecans, sprinkle them over the butter and cake mix layer
- Bake for 55-65 minutes until the topping is golden brown and crunchy
- Cool for at least 15-20 minutes before serving
Notes
Do not stir the cake mix into the pumpkin layer for the desired crunch.
Allow the cake to cool for cleaner scoops and better texture.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Nut-free, can be made gluten-free with the right cake mix
Nutrition
- Serving Size: 1/12th of a 9x13-inch pan
- Calories: 420 kcal
- Sugar: 35g
- Sodium: 330mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg