Ingredients:

  • 2 (15-ounce) cans Canned Pumpkin Puree (not pie filling)
  • 1 (14-ounce) can Sweetened Condensed Milk
  • 2 Large Eggs, lightly beaten
  • 2 teaspoons Pumpkin Pie Spice
  • 1 teaspoon Vanilla Extract
  • 1 (15.25-ounce) box Yellow or White Cake Mix
  • 1 cup (2 sticks) Unsalted Butter, melted
  • 1 cup Chopped Pecans or Walnuts (Optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, lightly beaten eggs, pumpkin pie spice, and vanilla extract until just combined.
  3. Pour the entire pumpkin mixture evenly into the prepared 9x13 baking dish.
  4. Carefully sprinkle the dry cake mix evenly over the top of the pumpkin mixture. Do not stir or mix the layers.
  5. Drizzle the melted butter evenly over the entire surface of the dry cake mix, ensuring most of the dry area is covered.
  6. Sprinkle the chopped nuts evenly over the buttered top layer, if using.
  7. Bake for 45 to 55 minutes, or until the edges are bubbly and the top layer is golden brown and crisp.
  8. Allow the cake to cool for at least 20 minutes before slicing and serving to allow the layers to set properly.