Prepare Your Pan
Preheat your oven to 350°F (175°C)
Grease a 9x13 inch baking dish with butter or cooking spray
Set aside while you prepare the filling
Create the Pumpkin Layer
In a large mixing bowl, combine the pumpkin puree and evaporated milk
Add eggs one at a time, whisking well after each addition
Mix in the sugar, pumpkin pie spice, and salt until smooth
Pour the mixture into your prepared baking dish
Add the Cake Layer
Sprinkle the dry cake mix evenly over the pumpkin mixture
Pour the melted butter evenly over the cake mix
If using pecans, sprinkle them on top
DO NOT STIR - this creates the signature layers
Bake
Bake for 50-60 minutes, or until the top is golden brown
The center should be set with minimal jiggle
Let cool for at least 30 minutes before serving
- Use pure pumpkin puree, not pumpkin pie filling
- Ensure butter covers all dry cake mix
- Can be made 24 hours in advance
- Best served warm or at room temperature with whipped cream
Calories: 487kcal | Carbohydrates: 62g | Protein: 7g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 92mg | Sodium: 428mg | Potassium: 285mg | Fiber: 3g | Sugar: 38g | Vitamin A: 7840IU | Vitamin C: 3mg | Calcium: 132mg | Iron: 2mg