1-Preheat oven to 350°F (175°C). Grease a 9×13 inch cake pan to ensure your cake releases easily after baking.

2-In a large bowl, whisk together the 15 oz canned pumpkin puree, 12 oz evaporated milk, 1 cup packed brown sugar, 3 large eggs, and 2 teaspoons pumpkin pie spice until well combined for a smooth mixture.

3-Pour the pumpkin mixture into the prepared cake pan, spreading it evenly to create an even base layer.

4-Sprinkle the 15.25 oz dry yellow cake mix evenly over the pumpkin layer without stirring, as this keeps the texture just right.

5-Sprinkle 1 cup chopped pecans evenly over the cake mix if you’re adding them for extra crunch.

6-Drizzle 1 cup melted unsalted butter evenly over the pecans and cake mix, noting that it’s okay if some spots aren’t fully covered.

7-Bake for 45-50 minutes, or until the edges are browned and the center is set, for that perfect golden finish.