Ingredients:

  • 1 x 15 oz can 100% Pumpkin Puree
  • 1 x 12 oz can Evaporated Milk (or heavy cream)
  • 2 Large Eggs, lightly beaten
  • ½ cup Light Brown Sugar, packed
  • ¼ cup Granulated Sugar
  • 2 tsp Pumpkin Pie Spice
  • 1 tsp Vanilla Extract
  • 1 box (approx. 15.25 oz) Yellow or Spice Cake Mix (dry)
  • 1 cup (2 sticks) COLD Unsalted Butter, sliced into thin pats
  • ½ cup Chopped Pecans or Walnuts (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9x13 inch (23x33 cm) rectangular baking dish.
  2. In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, brown sugar, granulated sugar, pumpkin pie spice, and vanilla extract. Whisk vigorously for 1-2 minutes until the mixture is uniform and smooth. Pour the pumpkin mixture evenly into the prepared baking dish.
  3. Evenly sprinkle the entire box of dry cake mix directly over the pumpkin base. Ensure the pumpkin layer is completely covered right to the edges. Do NOT stir or mix the layers together.
  4. Arrange the cold, thin slices of butter over the surface of the dry cake mix, covering as much surface area as possible. If using, sprinkle the chopped pecans or walnuts evenly over the butter slices.
  5. Bake for 50 to 60 minutes. The edges of the pumpkin filling should be set and the topping should be golden brown and visibly crisp.
  6. Remove the dish from the oven and allow it to cool on a wire rack for at least 30 minutes before cutting. This cooling time is essential for the creamy pumpkin filling to fully set up. Serve warm or at room temperature.