Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease a 13×9 inch baking dish with butter or cooking spray.

Tip: A well-greased dish ensures that the cake doesn’t stick and makes cleanup easier.

Prepare the Pumpkin Mixture:

In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, granulated sugar, cinnamon, and salt. Mix everything until it’s smooth and well combined.

Tip: Using a whisk helps to blend the ingredients evenly for a smooth filling.

Assemble the Cake Layers:

Pour the pumpkin mixture into the greased baking dish, spreading it evenly.

Sprinkle the yellow cake mix over the pumpkin mixture, distributing it evenly across the top.

Add Pecans and Butter:

Sprinkle the chopped pecans over the cake mix layer. Drizzle the melted butter evenly over the top, ensuring the cake mix and pecans are well-coated.

Tip: Pouring the butter slowly and evenly helps create a golden, crunchy topping.

Bake the Cake:

Place the baking dish in the preheated oven and bake for 50-55 minutes, or until the top is golden brown and the cake is set.

Tip: Insert a toothpick into the center to check for doneness. It should come out clean when the cake is ready.

Cool and Serve:

Let the cake cool completely before serving. Serve chilled or warm with a generous dollop of Cool Whip on top.

Tip: Cooling the cake allows it to set, making it easier to slice and serve.