Ingredients:

  • 1 (15-ounce) can pure pumpkin purée
  • 1 (12-ounce) can evaporated milk
  • 2 large eggs, lightly whisked
  • 1 cup granulated white sugar
  • 2 teaspoons pumpkin pie spice blend
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 1 box (15.25 ounces) yellow or spice cake mix (dry mix only)
  • 1/2 cup packed light brown sugar
  • 1 cup (2 sticks) unsalted butter, chilled and sliced into 1/2-inch pats

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. In a large mixing bowl, whisk together the pumpkin purée, evaporated milk, whisked eggs, white sugar, pumpkin pie spice, salt, and vanilla extract until completely smooth.
  3. Pour the entire pumpkin mixture evenly into the bottom of the prepared baking dish.
  4. Evenly sprinkle the dry cake mix over the pumpkin layer. Do not stir.
  5. Arrange the chilled butter pats evenly over the dry cake mix layer.
  6. Sprinkle the light brown sugar evenly over the butter pats and the dry cake mix.
  7. Bake for 50 to 60 minutes. The top should be deeply golden brown, and the edges of the pumpkin layer should look set.
  8. Allow the cake to cool on a wire rack for at least 30 minutes before serving to allow the gooey centre to firm up.