Melt the pumpkin, marshmallows and butter

• Place the pumpkin puree, marshmallows and butter in a baking dish.
• Bake at 175 °C until melted and lightly toasted.

Add the eggs and spices

• Smooth out the melted pumpkin mixture with a measuring cup.
• Drop in the eggs and spread them evenly.
• Add the cinnamon sugar, ground ginger and ground nutmeg.

Blend the wet ingredients

• Mix with a hand mixer until the pumpkin and marshmallows form one smooth liquid base.

Incorporate the cake mix

• Add the white cake mix and mix until just incorporated.
• Leave the larger marshmallow pieces for texture.

Bake the cake

• Cover the dish with foil.
• Bake at 175 °C until set and tender.

Serve

• Serve warm with a little whipped cream.