Ingredients:

  • 1 box (15.25 oz / 431g) yellow cake mix
  • 1 cup (240ml) water
  • 3 large eggs
  • 1/2 cup (115g) vegetable oil
  • 1 can (15 oz / 425g) pumpkin puree
  • 3 large eggs
  • 1/2 cup (100g) granulated sugar
  • 1 tsp (5g) ground cinnamon
  • 1/2 tsp (2g) ground ginger
  • 1/4 tsp (1g) ground cloves
  • 1/2 tsp (3g) salt
  • 1 cup (240ml) evaporated milk

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch pan thoroughly with butter or non-stick spray.
  2. In a large bowl, combine the cake mix, water, eggs, and oil. Beat with a mixer on medium speed until smooth and cohesive.
  3. Pour the cake batter into the prepared pan, spreading it evenly to the corners with a spatula.
  4. In a separate bowl, whisk the pumpkin puree, eggs, and sugar until velvety.
  5. Stir in the cinnamon, ginger, cloves, and salt.
  6. Slowly whisk in the evaporated milk until the mixture is completely homogeneous.
  7. Slowly spoon the pumpkin mixture over the back of a spoon onto the cake batter to prevent mixing.
  8. Bake for 60 minutes, tenting the top with aluminum foil at the 50-minute mark to prevent over-browning.