Ingredients
Scale
Pumpkin Layer
- 1 (15 oz) can pumpkin puree
- 1 (12 oz) can evaporated milk
- 3 large eggs
- ⅓ cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp salt
Topping
- 1 (15.25 oz) package yellow cake mix
- ½ cup (1 stick) unsalted butter, melted
- ½ cup white chocolate chips (optional)
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, vanilla, cinnamon, ginger, and salt until well blended. Pour into the prepared baking dish.
- Evenly sprinkle the dry yellow cake mix over the pumpkin mixture. Do not stir; just let it rest on top.
- Drizzle the melted butter evenly over the cake mix. Again, do not mix. Sprinkle white chocolate chips on top if desired.
- Bake for 50–60 minutes, until the top is golden brown and the edges are set. The center may still be a little jiggly, but it will continue to set as it cools.
- Allow the cake to cool before serving. It’s delicious on its own, or topped with whipped cream, ice cream, or a drizzle of maple syrup.
Notes
Store leftovers covered in the refrigerator for up to 3 days.