Ingredients
Scale
- 1 can (15 oz) 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 box (15.25 oz) Yellow Cake Mix
- 1 cup Melted Salted Butter
- 1.5 cups Chopped Pecans
- Whipped cream or vanilla ice cream for serving
Instructions
- Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray or butter. In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, and pumpkin pie spice until the mixture is completely smooth and well-combined.
- Pour the pumpkin mixture into the prepared baking dish, spreading it evenly to the edges. Sprinkle the dry yellow cake mix evenly over the top of the pumpkin layer. Use a fork to gently level the cake mix, but do not stir it into the pumpkin. Scatter the chopped pecans over the cake mix layer to provide a beautiful, nutty texture.
- Drizzle the melted butter slowly and evenly over the entire surface of the cake mix and pecans. Try to cover as much of the dry cake mix as possible to ensure a golden, buttery crust. Place the dish in the center rack of the oven and bake for 50 to 55 minutes. You will know it is done when the edges are bubbling and the top is a deep golden brown.
- Remove the baking dish from the oven and let it cool for at least 20 minutes. This cooling period allows the pumpkin custard to set properly so it is easy to scoop. Serve warm or at room temperature. Top each portion with a generous dollop of whipped cream or a scoop of vanilla ice cream to impress your guests.
- Cook Time: 65 minutes