Pumpkin Pecan Dump Cake. (My co-workers call it pumpkin crisp)

I brought this to the last board meeting. This is also a recipe that we have shared around the office. 

INGREDIENTS

1 can (29 ounces) pumpkin purée

1 can (12 ounces) evaporated milk

3 large eggs

1 cup brown sugar

2 teaspoons cinnamon

1 and 1/2 cup coarsely chopped pecans

1 box (15.25 ounces) spice cake mix

3/4 cup melted butter

INSTRUCTIONS

Preheat oven to 350°F.

Spray a 9x13-inch baking dish with cooking spray.

In a large mixing bowl, combine pumpkin purée, evaporated milk, eggs, brown sugar and cinnamon.

Spread pumpkin mixture into prepared baking dish.

Dump (I like to scatter with clean fingers) the spice cake mix over top of the pumpkin mixture. Try to add it in an even layer.

Pour melted butter as evenly as possible over top of the cake. Don't worry about a few powdery sections on top of the cake. The mixture will combine as it bakes and it's perfect normal to have a few dry spots. DO NOT STIR the butter into the cake mix.

Top with pecans.

Bake in a 350°F oven for 55 to 60 minutes.

Allow to cool at least 15 minutes before serving and this dessert is best if refrigerated for one to three hours before serving.  It will firm up nicely.  Save with a dollop of whipped cream and a sprinkled of ground cinnamon. (optional)

NOTES: I recommend serving with cool whip.

Substitutions: You can also substitute a yellow cake mix for the spice cake mix.  (I used a yellow cake mix with 2 teaspoons of pumpkin pie spice.)

Coarsely chopped walnuts may be substituted for the pecans.

Pumpkin pie spice can be substituted for the 2 teaspoons of cinnamon.

Storage Instructions: Store cooled pumpkin dump cake in baking dish wrapped with plastic in the refrigerator for up to four days.