PUMPKIN DUMP CAKE

PUMPKIN DUMP CAKE 
From Mindi Schirtzinger

1  15-oz. can solid packed plain pumpkin
3 eggs
3/4 cup sugar
3/4 cup packed lite brown sugar
2 t. pumpkin pie spice
1 can evaporated milk
1 package yellow cake mix
1/2 cup butter
1 cup coarsely chopped pecans

Combine eggs, sugars, pumpkin, spice and milk.  Mix well with blender.

Pour into ungreased 9 x 13 pan.

Sprinkle dry cake mix over pumpkin mix.  Note: I use half of the cake mix and then I stir it into the pumpkin mixture a little - not too much - or the cake will come out dry and chalky!!

Drizzle melted butter over cake mix evenly.

Sprinkle with pecans.

Bake at 350 degrees for 1 and 1/4 hours or  until top is set - not runny - and bottom has pumpkin pie texture.