Modes

Ingredients

Pumpkin Layer

• 15 ounces pumpkin purée

• 12 ounces evaporated milk

• 4 large eggs

• 1 1/2 cups cane sugar

• 2 teaspoons ground cinnamon

• 1 1/2 teaspoons pumpkin pie spice

Dry Layer

• 1 box (14 ounces) gluten-free vanilla cake mix

Topping

• 1 cup unsalted butter, melted

• 1/4 cup brown sugar

• 1/2 teaspoon ground cinnamon

• 1 cup chopped pecans

Instructions

Prep

Preheat the Wolf Oven to 350°F Convection Mode.

Have rack position on 3 or 4.

Grease a 9 × 13-inch baking pan.

Make the Pumpkin Layer

In a large bowl, whisk together the pumpkin purée, eggs, cane sugar, evaporated milk, ground cinnamon, and pumpkin pie spice until smooth.

Pour the pumpkin mixture evenly into the prepared baking pan.

Add the Dry Layer

Sprinkle the gluten-free vanilla cake mix evenly over the top and gently spread into an even layer.

Add the Topping

In a small bowl, mix together the brown sugar and ground cinnamon, then sprinkle evenly over the cake mix layer.

Sprinkle the chopped pecans evenly over the top.

Drizzle the melted unsalted butter evenly over everything.

Bake and Serve

Bake for 35 to 45 minutes, or until the top is golden and the center is mostly set. (It will firm up as it cools.)

Let cool slightly before serving. Enjoy warm or at room temperature.