Ingredients:

  • 15 oz canned pumpkin puree
  • 3/4 cup evaporated skim milk
  • 2 large eggs
  • 1/3 cup light brown sugar, packed
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • 1/4 tsp ground cloves
  • 1 box (15.25 oz) spice cake mix
  • 1/2 cup unsalted butter, melted

Instructions:

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking pan.
  2. In a large bowl, whisk together the pumpkin puree, evaporated skim milk, and eggs until the mixture is smooth and velvety.
  3. Stir in the light brown sugar, cinnamon, ginger, salt, and cloves until fully incorporated. Pour the mixture into the prepared pan and smooth the top with a spatula.
  4. Sprinkle the dry spice cake mix evenly over the pumpkin base, gently pressing the powder down with a spoon to remove large clumps.
  5. Pour the melted butter evenly over the top of the cake mix, ensuring total coverage for proper hydration.
  6. Bake for 50–60 minutes until the edges are bubbling and the top is a deep mahogany-colored gold.