### Instructions
1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
2. In a large bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, pumpkin pie spice, and salt until well combined and smooth. Pour this mixture evenly into the prepared baking dish.
3. Sprinkle the dry yellow cake mix evenly over the pumpkin mixture. Do not stir.
4. Evenly sprinkle the old-fashioned rolled oats over the cake mix layer.
5. Distribute the chopped pecans over the oats.
6. Drizzle the melted butter evenly over the entire top. Do not stir.
7. Bake for 50-60 minutes, or until the top is golden brown and the edges are bubbly. A knife inserted into the center should come out mostly clean (some moisture is expected from the pumpkin layer).
8. Remove from oven and let cool slightly before serving. This cake is delicious served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
### Short Tips
* For an extra crunch, lightly toast your pecans before adding them to the cake.
* If you don’t have pumpkin pie spice, you can create your own blend with 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves.
* Don’t stir the layers! The beauty of a dump cake is that the melted butter
seeps through the dry ingredients, creating a crumbly, delicious topping.
* This cake can be stored covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
