### Instructions
1. Preheat your oven to 350°F (175°C). 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. Pour this mixture evenly into the prepared baking dish.
3. Evenly sprinkle the dry yellow cake mix over the pumpkin layer. Do not mix!
4. Sprinkle the old-fashioned rolled oats over the cake mix. Again, do not mix.
5. Pour the melted butter evenly over the oats and cake mix. For an extra crunch, sprinkle with chopped nuts at this stage if desired.
6. Bake for 50-60 minutes, or until the top is golden brown and the edges are bubbling. A knife inserted into the center should come out mostly clean.
7. Let cool slightly before serving. This cake is delicious warm or at room temperature, especially with a dollop of whipped cream or a scoop of vanilla ice cream!
### Short Tips
* **Don’t overmix:** The “dump” in dump cake means minimal mixing! Resist the urge to stir the layers once they’re in the pan for the best texture.
* **Butter distribution:** Make sure the melted butter covers as much of the dry ingredients as possible for a truly crunchy top crust.
* **Spice it up:** If you love a stronger spice flavor, feel free to add another 1/2 teaspoon of pumpkin pie spice to the pumpkin mixture.
* **Storage:** Store any leftover dump cake covered in the refrigerator for up to 3-4 days. It can also be gently reheated if desired.
* **Instant Oatmeal:** While old-fashioned rolled oats are recommended for texture, you can substitute instant oatmeal in a pinch, but the chewiness might be slightly different.
