Ingredients:

  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 1 cup granulated white sugar
  • 3 large eggs, room temperature
  • 1.5 tbsp pumpkin spice blend
  • 0.5 tsp kosher salt
  • 1 box (15.25 oz) yellow cake mix
  • 1.5 cups chopped pecans
  • 1 cup unsalted butter, melted

Instructions:

  1. Preheat your oven to 350°F (175°C). Generously grease a 9x13 inch glass or ceramic baking dish with butter or non-stick spray.
  2. In a large glass mixing bowl, whisk together the pumpkin puree, room temperature eggs, granulated sugar, evaporated milk, pumpkin pie spice, and salt.
  3. Continue whisking until the color is uniform and no streaks of egg remain, creating a thick, orange liquid custard.
  4. Pour the pumpkin mixture into the prepared baking dish, smoothing it into the corners with a spatula.
  5. Sprinkle the dry yellow cake mix evenly over the top of the pumpkin layer, ensuring full coverage to the edges.
  6. Distribute the chopped pecans evenly over the cake mix layer.
  7. Drizzle the melted butter carefully over the entire surface, using a 'drizzle and check' system to saturate as much of the dry mix as possible.
  8. Bake for 60 minutes or until the topping is a deep mahogany color and the center is set.