Ingredients
Units
Scale
- 1 (15oz) Can Pumpkin Puree
- 1 (120z) Can Evaporated Milk
- 200 grams (1 Cup) Light Brown Sugar
- 3 Large Eggs, at room temperature
- 1 Tablespoon Pumpkin Pie Spice
- 2 Teaspoons Pure Vanilla Extract
- 1 (15.25oz) Box Yellow Cake Mix
- 8oz (1 Cup/ 2 Sticks) Butter, browned
- 1 cup Chopped Pecans or Walnuts
Instructions
- Preheat oven to 350F/180C. Grease a 9"X13" baking dish with non-stick cooking spray and set aside.
- In a medium bowl mix together the pumpkin puree, evaporated milk, brown sugar, eggs, pumpkin pie spice and vanilla extract. Make sure to mix until trace of egg yolk is left behind.
- Pour the pumpkin custard mixture into the prepared pan then sprinkle the box of cake mix evenly on top. Then scatter the chopped nuts.
- In a medium pot over low-medium heat brown the butter for a few minutes. Make sure to stir the butter and watch it so it does not burn. Here is a post with step-by-step photos to brown butter.
- Drizzle the brown butter evenly over cake mixture, as best as you can.
- Bake for 45-50 minutes, until the cake is fully cooked through, if you jiggle the pan the cake should be set. Let cool for at least 15 minutes, you can serve it warm or cool then chill it. I love it chilled from the refrigerator served with whipped cream. Store leftovers in the fridge covered for up to 4 days.
- Prep Time: 10 Minutes
- Cook Time: 45 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
