Ingredients
Scale
- 28 ounces canned pumpkin puree
- 12 ounces evaporated milk
- 3 large eggs, at room temperature
- ½ cup light brown sugar
- ½ cup white sugar
- ½ teaspoon ground ginger
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ½ cup chopped pecans
- 15-ounce box of spice cake mix
- ¾ cup melted unsalted butter
Instructions
- Preheat the oven to 350°F.
- Combine the pumpkin puree with the brown and white sugar, evaporated milk, eggs, and ground spices.
- Pour this mixture into a greased 13 x 9-inch pan.
- Now mix the dry cake mix with the pecans, drizzling in the melted butter too.
- Drop crumbles of this over the cake batter in the loaf pan.
- Bake for an hour or until golden brown. It can take anywhere between 45 and 70 minutes to cook through.
- Let it cool for 20 minutes before serving.
- Cook Time: 1 hour