Equipment Needed
- 9×13 inch baking dish (glass or ceramic is best)
- Two mixing bowls (one large, one medium)
- Whisk
- Measuring cups and spoons
- Spatula
Step-by-Step Instructions
I always start by preheating my oven to 350°F (175°C) and generously greasing my 9×13 inch baking dish with butter or cooking spray. Then, in my large mixing bowl, I make the “pie” layer. I combine the pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, and salt. I use my whisk to blend it all together until it’s completely smooth, creamy, and a beautiful warm orange color. The smell at this stage is already heavenly—like the essence of Thanksgiving in a bowl. I pour this spiced pumpkin mixture evenly into the bottom of my prepared dish. It will be quite liquid, and that’s exactly what we want.
Now, for the signature “dump” move. I take the dry yellow cake mix and sprinkle it evenly directly over the top of the wet pumpkin layer. I do not stir it in. I use my hands or the back of a measuring cup to gently spread it into a uniform layer, but I don’t press down. The goal is to create a blanket of dry mix that will soak up the butter and form the crust. This is where I made my first mistake: I tried to pat it down, which caused some of it to sink and get soggy. A light, even sprinkle is all you need.
Next, I take my cup of pecan halves and scatter them artfully over the entire surface of the dry cake mix. I like to press some in gently so they anchor, but leave most resting on top. Then, the most satisfying part: I take my freshly melted butter and, using a spoon, I drizzle it slowly and deliberately over every single inch of the surface. I take my time here, trying to hit as many dry patches of cake mix as possible. Watching the butter seep down through the nuts and into the powder is oddly therapeutic. This butter is the magic that will bind the topping and create that crave-worthy crispness.(See the next page below to continue…)