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 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 1 box (15.25 oz) yellow cake mix
- 1 cup unsalted butter, melted
- 1/2 cup chopped pecans or walnuts (optional)
- Whipped cream or vanilla ice cream (for serving, optional)
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with butter or non-stick spray.
Step 2: Prepare the Pumpkin Mixture
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, vanilla extract, and pumpkin pie spice.
- Pour the mixture into the prepared baking dish and spread evenly.
Step 3: Add the Cake Mix Topping
- Sprinkle the dry yellow cake mix evenly over the pumpkin mixture.
- Drizzle the melted butter evenly over the top, ensuring all areas are covered.
- (Optional) Sprinkle chopped pecans or walnuts for extra crunch.
Step 4: Bake the Cake
- Place the dish in the preheated oven and bake for 50-55 minutes, or until the top is golden brown and crispy.
- A toothpick inserted in the center should come out clean.
Step 5: Cool and Serve
- Let the cake cool for at least 15 minutes before serving.
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate fall dessert.
Notes
Pro Tips:
- For extra spice, add an additional ½ teaspoon of cinnamon or nutmeg.
- Swap yellow cake mix with spice cake mix for a richer autumn flavor.
- Add a drizzle of caramel sauce for an extra indulgent touch.
- Prep Time: 10
- Cook Time: 50