Ingredients:

  • 15 oz (425g) canned pumpkin puree
  • 12 oz (355ml) evaporated milk
  • 4 large eggs
  • 1 ½ cups (300g) granulated sugar
  • 1 tbsp (15ml) vanilla extract
  • 2 tsp (10g) pumpkin pie spice
  • 2 tsp (6g) ground cinnamon
  • 1 box (432g) yellow cake mix
  • ½ cup (113g) unsalted butter, melted

Instructions:

  1. Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
  2. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, vanilla, pumpkin pie spice, and cinnamon until the mixture is smooth and sugar has dissolved.
  3. Pour the pumpkin mixture into the prepared baking dish and spread it evenly with a spatula.
  4. Sprinkle the dry yellow cake mix evenly over the top of the pumpkin base without stirring.
  5. Drizzle melted butter evenly over the cake mix and use a fork to gently press the butter into the powder to eliminate dry patches.
  6. Bake on the center rack for 50–60 minutes, or until the edges are bubbling and the top is a deep golden mahogany color.
  7. Remove from the oven and let the dessert cool for at least 15 minutes to allow the custard to set.