Ingredients:

  • 1 can (15 oz / 425g) pumpkin pie filling
  • 1 can (12 oz / 354g) sweetened condensed milk
  • 2 large (100g) eggs
  • 1 tsp (2g) ground cinnamon
  • 1 box (15.25 oz / 432g) spice cake mix
  • 1/2 cup (113g) unsalted butter, melted

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large bowl, whisk together the pumpkin pie filling, sweetened condensed milk, eggs, and cinnamon until the mixture is completely smooth and velvety. Pour the mixture into a greased 9x13-inch baking pan, spreading it evenly to the edges.
  2. Evenly sprinkle the dry spice cake mix over the top of the pumpkin layer. Use a spatula to gently flatten the powder without stirring it into the pumpkin. Drizzle the melted butter evenly across the surface of the cake mix to ensure minimal dry spots.
  3. Bake for 40–45 minutes until the edges bubble and the top is a deep mahogany color. Remove from the oven and let the cake rest for 10 minutes to allow the custard to firm up.