Ingredients:

  • 1 can (15 oz / 425g) pumpkin puree
  • 1 can (12 oz / 354ml) evaporated milk
  • 2 large eggs
  • 1/2 cup (100g) granulated white sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 tsp (2.6g) ground cinnamon
  • 1/2 tsp (1.1g) ground ginger
  • 1/4 tsp (0.5g) ground cloves
  • 1/4 tsp (1.5g) salt
  • 1 box (15.25 oz / 432g) spice cake mix
  • 3/4 cup (170g) unsalted butter, melted

Instructions:

  1. Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking pan with non-stick spray or butter.
  2. In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, white sugar, and brown sugar until smooth and cohesive.
  3. Stir in the cinnamon, ginger, cloves, and salt until no clumps of spice remain.
  4. Pour the pumpkin mixture into the prepared baking pan and spread evenly to the edges.
  5. Evenly sprinkle the dry spice cake mix over the top of the pumpkin base, leveling with a fork or spatula without stirring into the base.
  6. Drizzle melted butter evenly over the cake mix, ensuring total coverage to avoid dry patches.
  7. Bake on the center rack for 50–60 minutes until edges are bubbling and the top is golden-brown and crisp.
  8. Allow the cake to rest for 15 minutes before slicing to allow the custard base to set.