Ingredients:

  • 1 can (15 oz / 425g) pumpkin puree
  • 1 can (12 oz / 355g) evaporated milk
  • 2 large (110g) eggs
  • 3/4 cup (150g) brown sugar, packed
  • 1/2 cup (100g) granulated white sugar
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground ginger
  • 1/4 tsp (1g) salt
  • 1/8 tsp (0.2g) ground cloves
  • 1 box (15.25 oz / 432g) spice cake mix
  • 3/4 cup (170g) unsalted butter, melted

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or non-stick spray.
  2. In the baking pan, combine the pumpkin puree, evaporated milk, eggs, brown sugar, white sugar, cinnamon, ginger, salt, and cloves. Whisk until the mixture is smooth and the sugars have dissolved.
  3. Evenly sprinkle the dry spice cake mix over the top of the pumpkin mixture. Do not stir; leave it as a distinct layer.
  4. Pour the melted butter evenly over the cake mix. Use a spatula to gently nudge the butter into any dry pockets of cake mix without stirring.
  5. Bake for 50-60 minutes until the edges are bubbling and the top has reached a deep mahogany-brown color and feels firm to the touch.
  6. Remove from the oven and let the cake rest for 10 minutes before slicing to allow the custard base to set.