Ingredients:

  • 15 oz (425g) pumpkin puree
  • 14 oz (397g) sweetened condensed milk
  • 2 large eggs
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • 15.25 oz (432g) spice cake mix
  • 1 cup (227g) unsalted butter, melted

Instructions:

  1. Preheat your oven to 350°F (175°C) and thoroughly grease a 9x13-inch baking pan.
  2. In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, and salt until the mixture is smooth and uniform in color.
  3. Pour the pumpkin mixture into the prepared pan and spread it evenly to the edges.
  4. Sprinkle the dry spice cake mix evenly over the raw pumpkin base without stirring.
  5. Drizzle the melted butter over the cake mix and use a spatula to gently press the butter into any dry patches to ensure the surface is moistened.
  6. Bake on the center rack for 50–60 minutes, or until the edges are bubbling and the top is a deep mahogany-gold and firm to the touch.
  7. Allow the cake to cool for 15 minutes before slicing to let the custard base fully set.