Ingredients:

  • 1 standard can (15 ounces) Pumpkin Purée
  • 1 can (14 ounces) Sweetened Condensed Milk
  • 2 Large Eggs, lightly beaten
  • 2 teaspoons Pumpkin Pie Spice
  • 1 teaspoon Vanilla Extract
  • 1 standard box (15.25 ounces) Yellow Cake Mix (Dry)
  • 1 cup (2 sticks / 227g) Unsalted Butter, melted and cooled slightly
  • ½ 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 purée, condensed milk, eggs, pumpkin pie spice, and vanilla extract until thoroughly combined and smooth.
  3. Spread the pumpkin mixture evenly across the bottom of the prepared dish.
  4. Gently and evenly sprinkle the dry cake mix over the top of the pumpkin mixture. Do not stir or mix it in.
  5. Slowly drizzle the melted butter evenly over the entire surface of the dry cake mix, ensuring coverage.
  6. If using, sprinkle the chopped pecans or walnuts evenly over the top layer.
  7. Bake for 50 to 60 minutes. The cake is done when the topping is deep golden brown and set, and a toothpick inserted near the centre comes out mostly clean.
  8. Allow the cake to cool on a wire rack for at least 20 minutes before slicing and serving warm, ideally with ice cream or whipped cream.