Ingredients
- Canned pumpkin puree: 1 (29 ounce) can
- Evaporated milk: 1 (12 ounce) can
- Granulated sugar: 3/4 cup
- Large eggs: 2
- Pumpkin pie spice: 2 teaspoons
- Yellow cake mix: 1 (15.25 ounce) box
- Unsalted butter, melted: 1 cup (2 sticks)
- Chopped pecans or walnuts: 1/2 cup
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13 inch baking dish.
- Step 2: In a large bowl, whisk together the canned pumpkin puree, evaporated milk, granulated sugar, eggs, and pumpkin pie spice until the mixture is smooth and evenly combined. Pour this filling into the prepared 9×13 inch baking dish.
- Step 3: Carefully sprinkle the dry yellow cake mix evenly over the top of the pumpkin filling. Do not stir the mixture; the cake mix should form a uniform dry layer.
- Step 4: Drizzle the 1 cup of melted butter evenly over the dry cake mix layer. Ensure that the butter covers as much of the cake mix as possible to prevent dry spots during baking. Sprinkle the chopped nuts over the top layer.
- Step 5: Bake for 50 to 60 minutes, or until the pumpkin filling is set and the crisp topping is golden brown. Let cool slightly before serving, optionally with whipped cream or vanilla ice cream.
Notes
- Store leftovers, covered tightly, in the refrigerator for up to three days; the topping will soften slightly, but the deep pumpkin flavor often improves overnight.
- For the best crisp texture, ensure every bit of the dry cake mix is saturated with the melted butter; gently spread the butter over any remaining dry white powder before placing the dish in the oven.
- Elevate the flavor profile by serving slices warm with a dollop of homemade bourbon-caramel sauce or a light dusting of finely grated fresh nutmeg.
- To restore a freshly baked crunch, reheat individual refrigerated servings in a toaster oven or conventional oven set to 300°F (150°C) for about 5 to 8 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American