1 1/2 cups half-and-half
1 cup brown sugar
3 large eggs
1 1/2 teaspoons nutmeg, plus more, optional, to taste, for garnish
1 teaspoon cinnamon
3/4 teaspoon ground ginger
1 1/2 teaspoons vanilla extract
2 (15-ounce) cans pure pumpkin
1 cup unsalted butter, melted, divided
1 (15.25-ounce) box yellow cake mix
whipped cream, optional, to taste, for serving
Step 1 -Preheat the oven to 350 degrees F.
Step 2 - Grease a 9x13-inch baking dish with cooking spray.
Step 3 - In a large mixing bowl, whisk together the half-and-half, the brown sugar, the eggs, 1 1/2 teaspoons of the nutmeg, the cinnamon, the ginger, and the vanilla until well-combined.
Step 4 - Add the pumpkin to the milk mixture, whisking to combine.
Step 5 - Whisk in 1/4 cup of the melted butter.
Step 6 - Evenly spread the pumpkin mixture into the prepared baking dish.
Step 7 - Sprinkle the cake mix evenly over the pumpkin mixture.
Step 8 - Drizzle the remaining melted butter over the cake mix, using a spoon to gently spread the butter around and allowing the butter to soak into the cake mix.
Step 9 - Bake until the top is browned and cooked through, about 1 hour.
Step 10 - Allow the cake to cool to room temperature.
Step 11 - Serve topped with the whipped cream and the extra nutmeg.
Time: 1 hour 10 minutes
Yield: 8 servings