Ingredients:

  • 1 (15 ounce / 425g) can pumpkin puree (not pumpkin pie filling)
  • 1 (12 ounce / 340g) can evaporated milk
  • 3 large eggs
  • 1 cup (200g) granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 box (15.25 ounce / 432g) yellow cake mix (such as Betty Crocker or Duncan Hines)
  • 1 cup (2 sticks / 226g) unsalted butter, melted
  • 1 cup (100g) chopped pecans or walnuts (optional)

Instructions:

  1. In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, cloves, and salt. Whisk until smooth.
  2. Pour the pumpkin mixture into the prepared baking dish.
  3. Evenly sprinkle the dry cake mix over the pumpkin filling.
  4. Drizzle the melted butter evenly over the cake mix.
  5. Sprinkle chopped nuts over the top, if desired.
  6. Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until the topping is golden brown and the filling is set. A toothpick inserted into the center should come out clean.
  7. Let cool completely before serving this delicious pumpkin crunch cake.