- 16 ounce can of pumpkin puree (not pie mix)
- 12 ounce can of evaporated milk
- 3 large eggs
- 1 1/4 cups granulated sugar
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp allspice
- 1/4 tsp ground cloves
- 1/4 tsp fresh grated nutmeg
- 15 ounce yellow cake mix (I like Duncan Hines)
- 1/2 cup chopped walnuts
- 1/2 cup chopped pecans
- 1 cup butter, melted
- sparkling sugar for garnish, optional
- Preheat the oven to 350F Lightly spray a 9×13 pan with cooking spray.
- Whisk the first 10 ingredients together (pumpkin through nutmeg) until smooth and pour into your pan.
- Sprinkle the dry cake mix evenly over the pumpkin in the pan.
- Sprinkle the chopped nuts evenly over the cake mix.
- Drizzle the melted butter evenly over the surface of the pan.
- Bake the cake for about 50-55 minutes, or until golden and just starting to pull away from the edges of the pan.
- Let cool on a rack before slicing if you want neater slices, but I love it warm out of the oven.
- Sprinkle with sparkling sugar if you like.
maple whipped cream
- 1 cup heavy cream
- 3 Tbsp maple syrup
- 1/4 tsp fresh grated nutmeg
Whip the cream with the maple syrup and nutmeg, and serve with the cake.