1-First Step: Preparation and Preheating Begin by preheating your oven to 350°F. This temperature ensures that your dessert bakes evenly, allowing the top to become golden and crispy while the bottom sets into a creamy custard. While the oven heats up, prepare your baking dish by spraying it with non-stick cooking spray or greasing it lightly with butter. A 9×13 inch (3-quart) baking dish works perfectly for this recipe and will serve approximately 12 people. Make sure your dish is at least 2 inches deep to prevent any bubbling over during baking.

2-Second Step: Mixing the Pumpkin Base In a large mixing bowl, combine the 15-ounce can of pumpkin puree and the 12-ounce can of evaporated milk. Whisk these together until they’re smooth and well combined. The evaporated milk provides a rich creaminess that water or regular milk can’t match, creating that luscious custard texture we’re after. In a separate small bowl, beat the 3 eggs until well blended. This step ensures that the eggs incorporate evenly into the pumpkin mixture. Add the beaten eggs to the pumpkin and milk combination, whisking thoroughly to combine everything properly. Now it’s time to add the flavor! Pour in 1 teaspoon of pumpkin pie spice, 1/4 teaspoon of sea salt, and 3/4 cup of sugar. If you’re using brown sugar instead of white, you’ll notice it adds a slightly deeper, molasses-like flavor that works wonderfully with the pumpkin. Mix everything together until the sugar has dissolved and all ingredients are well incorporated. The mixture should be smooth and slightly thick.

3-Third Step: Assembling the Layers Pour the pumpkin mixture into your prepared baking dish, spreading it evenly with a spatula if needed. Now comes the satisfying part evenly distribute the entire box of dry cake mix over the top of the pumpkin mixture. The key here is to spread it as evenly as possible without stirring or mixing it in. This creates two distinct layers that will transform beautifully in the oven. For an extra special touch, consider pairing your pumpkin dessert with mini earl grey honey scones for a complete autumn dessert spread that will impress any guest.

4-Fourth Step: Adding the Butter and Pecans Melt 3/4 cup of butter (that’s 1 1/2 sticks) completely. Carefully drizzle this melted butter evenly over the entire surface of the cake mix. You’ll notice the butter soaking into the dry mix, creating little pools and beginning to form the crust that will become deliciously crispy during baking. Try to cover as much of the cake mix as possible with the butter for the most even result. Finally, sprinkle 1 cup of chopped pecans evenly over the butter-soaked cake mix. These nuts will toast in the oven, adding a wonderful crunch and nutty flavor that perfectly complements the spiced pumpkin. The pecans also create a beautiful presentation with their golden color once baked.

5-Final Step: Baking and Serving Place your assembled dessert in the preheated oven and bake for 50 to 60 minutes. You’ll know it’s done when the cake layer is fully cooked and golden brown, and the pumpkin layer is set. The pumpkin layer should not jiggle much when you gently shake the pan if it’s very liquid in the center, it needs more time. Keep in mind that cooking time may vary if you’re using aluminum or disposable pans. These thinner pans conduct heat differently, so check your cake a few minutes earlier than the recipe suggests to prevent over-browning. Once baked, remove the cake from the oven and allow it to cool to room temperature before serving. This resting period is crucial as it allows the custard layer to fully set. While it’s tempting to dive in immediately, waiting will give you much cleaner, more presentable slices. For the ultimate dessert experience, serve warm slices with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast between the warm spiced cake and cold creamy topping is absolutely divine! Your guests will be amazed that something this delicious could be so simple to make.