Ingredients:

  • 1 (15 ounce/425g) can pumpkin puree (not pumpkin pie filling)
  • 1 (12 ounce/340g) can evaporated milk
  • 1 (18.25 ounce/517g) box spice cake mix
  • 1 cup (2 sticks/226g) unsalted butter, melted
  • 1 cup (170g) chopped pecans or walnuts (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.
  2. In a mixing bowl, combine the pumpkin puree and evaporated milk. Whisk until smooth.
  3. Sprinkle the dry spice cake mix evenly over the wet ingredients.
  4. Pour the melted butter evenly over the cake mix. Do not stir!
  5. Sprinkle the chopped pecans or walnuts (if using) over the top.
  6. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let cool completely in the pan before cutting into squares.