Ingredients:

  • 1 (15 oz) can Pure Pumpkin Purée (425 g), not pie filling
  • 1 (12 oz) can Evaporated Milk (355 ml), full fat preferred
  • 2 large Eggs, lightly beaten
  • 3/4 cup Granulated Sugar (150 g)
  • 1/4 cup Packed Light Brown Sugar (50 g)
  • 2 teaspoons Vanilla Extract (10 ml)
  • 1 teaspoon Ground Cinnamon (5 g)
  • 1/2 teaspoon Ground Ginger (2.5 g)
  • 1/4 teaspoon Ground Nutmeg (1.25 g)
  • 1/4 teaspoon Fine Sea Salt (1.25 g)
  • 1 box (standard size) Yellow or Spice Cake Mix (430–450 g)
  • 1 cup (2 sticks) Unsalted Butter (225 g), cold and thinly sliced
  • 1/2 cup Chopped Pecans or Walnuts (60 g, optional)
  • 1 tablespoon Raw Demerara Sugar (15 g), for sprinkling

Instructions:

  1. Preheat the oven to 350°F (175°C). Lightly grease the 9x13 inch baking dish.
  2. In a mixing bowl, whisk together the pumpkin purée, evaporated milk, eggs, and vanilla extract until smooth.
  3. Whisk in both the granulated and brown sugars, cinnamon, ginger, nutmeg, and salt until fully incorporated.
  4. Pour the prepared pumpkin filling evenly into the greased baking dish. This forms the bottom layer.
  5. Open the box of dry cake mix and sprinkle it evenly over the top of the wet pumpkin filling. Crucial: Do not mix or stir the cake mix into the filling.
  6. If using, sprinkle the chopped pecans or walnuts evenly over the dry cake mix.
  7. Slice the cold butter thinly (about 1/4 inch / 6mm thick) and arrange these slices evenly over the entire surface of the cake mix.
  8. Sprinkle the raw demerara sugar over the butter slices for extra crunch and shine.
  9. Place the dish in the preheated oven and bake for 55–60 minutes.
  10. Test for Doneness: The cake is ready when the topping is golden brown and crisp, and the pumpkin filling is set (a knife inserted into the center should come out mostly clean).
  11. Remove the cake from the oven. Let it cool on a wire rack for at least 30 minutes before serving, allowing the custard filling to fully set.