1-First, heat your oven to 350°F (175°C) and butter a 9×13 inch baking pan to prevent sticking. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, vanilla extract, pumpkin pie spice, and salt until everything is smooth and well mixed. Pour this mixture into the prepared pan and spread it out evenly for a nice base.

2-Next, sprinkle the dry yellow cake mix over the pumpkin mixture and gently press it in with your hands to help it settle. Add the chopped pecans on top for that extra crunch, then drizzle the melted butter evenly over everything without stirring it around. This step creates the signature topping that makes the cake so special.

3-Bake for about 40 minutes, then check if the top is browning too fast and cover with foil if needed. Continue baking for another 10-20 minutes until the center sets just right. Once it’s done, let it cool completely on a wire rack and chill for a few hours before serving. You can top it with whipped cream and more pecans if you like, turning it into a real crowd-pleaser.