Easy Pumpkin Pie Dump Cake

Easy Pumpkin Pie Dump Cake 15 ounce can pumpkin puree, NOT pumpkin pie filling 12 ounce can evaporated milk, NOT sweetened condensed milk 3 medium to large eggs 1 cup granulated sugar 1 1/2 – 2 tsp cinnamon 1 tsp vanilla extract 1 tsp pumpkin pie spice 1 box yellow or white cake mix 1 cup butter melted and cooled a little 3/4 cup pecans, chopped or broken up into large pieces Preheat oven to 350 degrees, spray a 9 X 13 inch baking pan with cooking spray, use a glass baking pan if you have on hand. In a large mixing bowl, combine all ingredients except cake mix and butter. Use a whisk to mix well. (It’s going to be a very runny batter) Pour mixture into baking pan. Sprinkle dry cake mix over entire pumpkin mixture. Toss pecans gently over top. Drizzle melted butter over pecans. Bake for about 55 to 65 minutes. May still be slightly loose in the middle. Cake will set up as it’s cooling. Let cool at least 35 minutes.