Description
A decadent fall dessert with a gooey pumpkin spice filling and a buttery cake crust.
Ingredients
- 1 (15 oz) can pumpkin puree
- 1 (12 oz) can evaporated milk
- 1 cup white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 (15.25 oz) box yellow cake mix
- 1 cup unsalted butter, melted
- 1 cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, whisk together pumpkin puree, evaporated milk, sugar, eggs, vanilla, cinnamon, ginger, cloves, and salt until smooth.
- Pour the pumpkin mixture into the prepared baking dish.
- Sprinkle the dry cake mix evenly over the pumpkin mixture.
- Drizzle the melted butter over the cake mix. If using, sprinkle chopped pecans on top.
- Bake for 50-60 minutes, or until the top is golden and the center is set but still gooey.
- Allow to cool for at least 30 minutes before serving. Serve warm or at room temperature.
Notes
You can customize the seasonings to taste. For an extra gooey texture, slightly underbake. Top with whipped cream or vanilla ice cream if desired.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Method: Dessert
- Cuisine: American