Ingredients
Scale
- 1 (29 ounce) can pumpkin puree
- 1 (12 fluid ounce) can evaporated milk
- 3 large eggs
- ½ cup packed brown sugar
- ½ cup white sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 (15.25 ounce) package spice cake mix
- ½ cup coarsely chopped pecans
- ½ cup melted butter
Instructions
- Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch pan.
- Combine pumpkin, evaporated milk, eggs, and both sugars in a large bowl. Stir in cinnamon, ginger, cloves, and salt. Pour into the prepared pan. Sprinkle dry cake mix evenly over pumpkin filling. Sprinkle pecans over cake mix. Drizzle melted butter over the top.
- Bake in the preheated oven until the edges are lightly browned, about 50 to 60 minutes. Allow to cool.
- Serve and enjoy!