Kate +

If you love pumpkin spice, you’re going to want to try this pumpkin spice cake. It’s a cross between pumpkin pie and a crumble and is absolutely delicious served warm with vanilla ice cream. It’s one of our favourite autumn recipes and the perfect cake to bake with the kids, as its super easy and quick to make.

Here’s the recipe:

425g can Libby’s pumpkin
340g can evaporated milk
3 eggs
1 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon salt
150g sugar (I used soft brown sugar)
1 box vanilla cake mix
170g melted butter

Preheat oven to 180 c.
Lightly grease a tin or dish (sized roughly 9×13″)
Combine pumpkin, evaporated milk, eggs, spices, salt and sugar and pour into prepared pan.
Sprinkle dry cake mix on top.
Gently pat down with spoon.
Drizzle with the melted butter.
Bake for 50 mins.
Cool and cut into squares.

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