Pumpkin Pecan Dump Cake

Pumpkin Pecan Dump Cake 29 oz can (or two 15 oz) pumpkin purée 1 cup granulated sugar 12 oz can evaporated milk 3 large eggs - beaten 1 1/2 Tablespoons pumpkin pie spice 1/2 teaspoon salt 1 box Pillsbury Golden Butter cake mix 1 cup pecan pieces 3/4 cup (1 1/2 sticks) butter - melted 2 Tablespoons cinnamon sugar Preheat oven to 350°. Spray a 9x13 pan with a non-coating spray like Pam and set aside. In a large mixing bowl, add the pumpkin, sugar, evaporated milk, eggs, pumpkin pie spice and salt. Mix well until all ingredients are well incorporated. Pour the pumpkin mixture into your 9x13 pan. Sprinkle the dry butter cake mix on top of the batter. Top off with a sprinkling of the pecans on top of the cake mix. Pour the melted butter on top of the pecans. Sprinkle a light dusting of cinnamon sugar on top of the melted butter. Bake at 350° for 50-55 minutes. Allow to cool for 15 minutes before cutting into squares. ENJOY!! Serve with whipped cream and a dash of cinnamon or vanilla ice cream