Prep. Preheat oven to 350°F. Lightly grease a 9 x 13-inch baking pan.
Combine. In a large bowl, combine pumpkin puree (1 15-ounce can), evaporated milk (1 12-ounce can), eggs (4), sugar (1 1/2 cups), pumpkin pie spice (2 teaspoons), and salt (1/2 teaspoon) with an electric mixer. Mix well, and spread into the prepared pan. Sprinkle cake mix (1 15.25-ounce box) over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans (1 1/2 cups) evenly over the cake mix, then drizzle with melted butter (1 cup).
Bake for 60-80 minutes, or until done. The cake is done when the center part of the cake is set and the toothpick inserted in the center, just through the cake part, comes out clean.
Press: When you sprinkle the dry cake mix on top, take a moment to gently press it down into the pumpkin mixture before adding the chopped pecans evenly across the top. This will give every scrumptious bite a little sweetness and a little crunch.
Done: Also, when checking for doneness, just insert the toothpick into the cake-like topping. If you insert it too deep you might get a false read.
Cake Mix: When making this recipe, I usually opt for a pumpkin cake with a yellow cake mix because the flavor blends so well with the pumpkin pie mixture underneath. That said, it’s also great with vanilla cake mix.