Ingredients:
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 cup granulated sugar
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cloves
1 box yellow cake mix
1 cup rolled oats
1/2 cup chopped pecans (optional)
1/2 cup melted butter
Directions:
Preheat the oven to 350°F (175°C).
In a large bowl, combine the pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and cloves. Mix until smooth.
Pour the pumpkin mixture into a greased 9×13-inch baking dish.
Sprinkle the dry yellow cake mix evenly over the pumpkin mixture, followed by the rolled oats and chopped pecans, if using.
Drizzle the melted butter evenly over the top.
Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let cool slightly before serving.