Ingredients:

1 can (15 oz) pumpkin
1 can (12 oz) evaporated milk
3 eggs
1 cup granulated sugar
1/2 cup firmly packed brown sugar (I used dark brown sugar)
6 teaspoon pumpkin pie spice divided
1 tablespoon vanilla extract
1/2 teaspoon salt
1 package (2-layer size) yellow cake mix
1 cup chopped pecans
1 cup (2 sticks) unsalted butter, melted

Preparation:

1-Preheat oven at 350° F.
2-Mix pumpkin, milk, eggs, sugars, 5 teaspoons of the pumpkin pie spice vanilla and salt in large bowl until well blended.
3-Pour half the mixture into 13×9-inch baking pan which  has been sprayed with no stick cooking spray.
4-Mix cake mix and remaining 1 teaspoon pumpkin pie spice in medium bowl with wire whisk.
5-Sprinkle half dry cake mix evenly over pumpkin mixture.
6-Repeat steps 2 and 4.
7-Sprinkle with pecans. Drizzle evenly with melted butter.
8-Bake in preheated 350° F oven 50 minutes or until golden brown.
9-Serve with whipped cream if desired.
10-Store leftover dessert in refrigerator.

Enjoy, Bon Appétit, Buen Provecho!                                                             EdibleReflections.com