### Instructions:
1. **Preheat & Prep:** Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
2. **Whisk the Wet Ingredients:** In a large bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, eggs, vanilla extract, pumpkin pie spice, cinnamon, ginger, nutmeg, and salt until smooth and well combined. Pour this mixture evenly into the prepared baking dish.
3. **Sprinkle the Cake Mix:** Evenly sprinkle the dry yellow cake mix over the pumpkin mixture. Do not stir it in!
4. **Add the Nuts:** Sprinkle the chopped walnuts (or pecans) over the cake mix layer.
5. **Drizzle with Butter:** Drizzle the melted butter evenly over the top of the cake mix and walnuts. Again, do not stir. The butter will seep down and create a glorious crumble topping as it bakes.
6. **Bake to Perfection:** Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out mostly clean (a little gooey richness is okay!).
7. **Cool & Serve:** Let the dump cake cool slightly before serving. It’s absolutely divine warm, especially with a dollop of whipped cream or a scoop of vanilla ice cream!
### Short Tips:
* **Don’t Overmix:** The beauty of a dump cake is its simplicity. Resist the urge to mix the cake mix or butter into the pumpkin layer.
* **Nut Alternatives:** Don’t have walnuts? Pecans are a fantastic substitute, or you can omit nuts if you have allergies.
* **Spice It Up:** Feel free to adjust the amount of pumpkin pie spice to your liking. A little extra pinch of cinnamon never hurt anyone!
* **Serving Suggestions:** This cake is heavenly on its own, but a sprinkle of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream takes it to the next level.
* **Storage:** Store any leftovers covered in the refrigerator for up to 3-4 days. It’s also delicious chilled!
