Ingredients:

  • 1 can (15 oz / 425g) pumpkin puree
  • 1 can (12 oz / 354ml) evaporated milk
  • 2 large eggs
  • 1/2 cup (100g) brown sugar, packed
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground ginger
  • 1/4 tsp (1g) salt
  • 1 box (15.25 oz / 432g) spice cake mix
  • 3/4 cup (170g) unsalted butter, melted

Instructions:

  1. Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking pan.
  2. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, and brown sugar until smooth.
  3. Stir in the ground cinnamon, ground ginger, and salt.
  4. Pour the pumpkin mixture directly into the prepared baking pan, smoothing the top with a spatula.
  5. Sprinkle the dry spice cake mix evenly over the pumpkin layer without stirring the layers together.
  6. Drizzle the melted butter evenly over the cake mix, using a fork to gently poke the butter into any remaining dry flour pockets.
  7. Bake for 55–60 minutes until the edges are bubbling and the top is a deep mahogany-colored, crisp crust.
  8. Remove from oven and let cool for 10 minutes to allow the filling to set before serving.