Description

A cozy fall dessert blending silky pumpkin custard, buttery cake crumbs, and a caramelized nut topping—an island-inspired classic with roots in Hawaii that’s perfect for holidays and potlucks.

Ingredients

Scale

1 can (15 oz) pumpkin puree

1 can (12 oz) evaporated milk

3 large eggs

1 cup granulated sugar

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1/2 tsp fine salt

1 box (15.25 oz) yellow or spice cake mix

3/4 cup unsalted butter, melted

1 cup chopped pecans or walnuts

1/4 cup light brown sugar (optional)

Nonstick spray or butter for the pan

Whipped cream or vanilla ice cream, for serving (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease or line a 9×13-inch pan.

2. Whisk pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, cloves, and salt until smooth.

3. Pour pumpkin mixture into the prepared pan and level the surface.

4. Evenly sprinkle the dry cake mix over the pumpkin layer; do not stir.

5. Drizzle melted butter evenly over the dry mix to moisten the surface.

6. Top with chopped nuts and sprinkle brown sugar if using.

7. Bake 50–60 mins until the top is golden, edges set, and center slightly jiggly.

8. Cool at least 30–60 mins (or chill 2 hrs for clean slices). Serve warm or chilled with toppings.

Prep Time: 15 mins
Cook Time: 55 mins

Nutrition

Calories: 420 kcal
Sodium: 270 mg
Fat: 22 g
Carbohydrates: 53 g
Protein: 6 g