There are different variations of this popular recipe. I think this is the easiest one to remember and to do. Serve cool with whipped cream. Make sure to sprinkle the butter over the cake mix evenly for the crunchiest topping.
Original recipe makes 1 – 9×13 inch pan
1 (29 ounce) can pumpkin puree
1/2 cup packed brown sugar
1/2 cup white sugar
1 (12 fluid ounce) can evaporated milk
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 (18.25 ounce) package spice cake mix
1/2 cup coarsely chopped pecans
1/2 cup melted butter
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan.
- In a large bowl, combine pumpkin puree, eggs, brown sugar, white sugar and milk. Stir in cinnamon, ginger, cloves and salt. Pour into pan. Sprinkle dry cake mix evenly over the pumpkin filling. Sprinkle pecans over the cake mix. Drizzle melted butter over all.
- Bake in the preheated oven for 50 to 60 minutes, or until the edges are lightly browned. Allow to cool.
Calories: 434 kcal
Carbohydrates: 58.4 g
Cholesterol: 82 mg
Fat: 20.1 g
Fiber: 3.5 g
Protein: 7.6 g
Sodium: 658 mg