Description
There are different variations of this popular recipe. I think this is the easiest one to remember and to do. Serve cool with whipped cream. Make sure to sprinkle the butter over the cake mix evenly for the crunchiest topping.
Ingredients
- 1 (29 ounce) can pumpkin puree
- 3 eggs
- ½ cup packed brown sugar
- ½ cup white sugar
- 1 (12 fluid ounce) can evaporated milk
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 (18.25 ounce) package spice cake mix
- ½ cup coarsely chopped pecans
- ½ cup melted butter
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch pan.
- Combine pumpkin
- evaporated milk
- eggs
- and both sugars in a large bowl. Stir in cinnamon
- ginger
- cloves
- and salt. Pour into the prepared pan. Sprinkle dry cake mix evenly over pumpkin filling. Sprinkle pecans over cake mix. Drizzle melted butter over the top.
- Bake in the preheated oven until the edges are lightly browned
- about 50 to 60 minutes. Allow to cool.
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Servings: 12