Ingredients
Scale
- 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 box (15.25 oz) yellow cake mix or spice cake mix
- 1 cup unsalted butter, melted
- 1 cup chopped pecans
- 1/2 cup caramel sauce (store-bought or homemade)
- Whipped cream or vanilla ice cream for serving
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking dish with butter or non-stick cooking spray. In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice, and salt until the mixture is completely smooth. Pour this pumpkin base into the prepared baking dish and spread it into an even layer.
- Evenly sprinkle the dry cake mix over the top of the pumpkin mixture. Do not stir! Use a spatula to gently level the powder if needed. Pour the melted butter slowly over the cake mix, trying to cover as much of the dry powder as possible. Finally, scatter the chopped pecans across the top. Place the dish in the oven and bake for 45 to 55 minutes, or until the edges are bubbling and the center is set and golden brown.
- Remove the cake from the oven and allow it to cool for at least 15 minutes to let the custard layer firm up. While still warm, drizzle the caramel sauce generously over the entire cake. Scoop the cake into bowls or onto plates while it is still warm. Top each serving with a massive dollop of whipped cream or a scoop of vanilla ice cream for the ultimate dessert experience.
- Cook Time: 60 minutes