Prep Pan & Oven: Preheat your oven to 350°F (175°C). Generously grease a 9x13-inch baking dish with butter or non-stick spray.

Whisk Pumpkin Custard Base: In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, dark brown sugar, granulated sugar, pumpkin pie spice, vanilla extract, and salt until silky smooth and completely combined.

Pour into Dish: Pour the spiced pumpkin mixture into the prepared 9x13 baking dish, spreading it out into an even bottom layer.

Layer Cake Mix & Pecans: Sprinkle the dry yellow cake mix evenly over the pumpkin layer, using a spoon to break up any large clumps. Do NOT stir or mix into the pumpkin layer! Scatter the chopped pecans evenly over the dry cake mix, followed by a light dusting of ground cinnamon.

Drizzle Melted Butter: Slowly and evenly pour the melted butter all over the dry cake mix and pecans, attempting to cover as much of the dry surface as possible. (Small dry spots are completely fine; they will hydrate into crispy golden streusel crumbs during baking).

Bake to Golden Perfection: Bake at 350°F for 50 to 55 minutes until the top crust is deeply golden brown, bubbly, and crisp, and the center is set like baked custard with a gentle jiggle. (If pecans brown too quickly, tent loosely with foil during the last 10 minutes).

Cool & Serve: Let the cake cool on a wire rack for 20 minutes so the custard firms up. Serve warm scooped into dessert bowls, crowned with a dollop of fresh whipped cream and a drizzle of salted caramel sauce!