16ouncesevaporated milk You will need 2 cans but will have leftovers.
15.25ouncesyellow cake mix
12tablespoonsunsalted buttercut into thin pads. Reserve an extra tablespoon for greasing the pan.
Preheat oven to 350° Fahrenheit and lightly grease the baking pan with butter and one tablespoon of flour to ensure the cake does not stick.
In a large bowl, add evaporated milk, sugar, canned pumpkin, eggs, and spices; mix until fluffy and fully combined. Pour the mixture into the bottom of the grease pan.
Sprinkle the entire contents of the yellow cake mix over the top of the pumpkin mixture. Using your wooden spoon, gently pat the dry cake mix slightly into the pumpkin.
Slice butter into thin pads and line the top of the cake with the slices to evenly cover the cake mix. Sprinkle the top of the butter pads with pecans.
Bake dump cake uncovered for 60 minutes. The cake will have a golden brown coloring and the pecans will be darker and toasted. A toothpick inserted into the center of the cake will come out clean. Enjoy cake warm.
Nutritional values may vary and are meant to be a guide.