Pumpkin Dump Cake

Preheat the oven to 350°F.

Assemble the cake - Add the pumpkin pie filling, evaporated milk, and eggs to a 9x13-inch pan. Whisk until evenly combined. Sprinkle the spice cake mix over the pumpkin mixture in an even layer. Drizzle the melted butter evenly over the cake mix, covering it as much as possible (it's fine if a few little dry spots remain). Sprinkle the chopped pecans on top, if using.

Bake - Bake the cake until it is beginning to brown around the edges, 50 minutes to 1 hour. The toothpick test won't work with this cake; it will remain gooey in the center when it's done. It should jiggle just a little bit, but if it is very liquidy when moved, let it bake for a few minutes longer. Let the cake cool to room temperature in the pan, about 2 hours. At this point, it's ready to serve at room temperature or chill in the fridge for a few hours or up to a day in advance, and can be served chilled.

Simple Tip! - Cut into the cake and use a thin, flexible spatula or to transfer the slices to serving plates. The cake will be sticky on the bottom, so a flexible spatula works best to get a clean slice. If you don't mind a more rustic look, feel free to scoop out portions with a spoon. Top with whipped cream or ice cream and a sprinkle of cinnamon, then serve.