Preheat oven to 350°Butter or spay with nonstick baking spray a 9x13 inch baking pan.

In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, vanilla, pumpkin pie spice, and salt. Whisk until well combined and smooth.

Pour mixture into prepared pan and spread into an even layer.

Sprinkle dry cake mix gently and evenly over the pumpkin pie filling. Use your hands if necessary to smooth and level.

Sprinkle the top of the cake with chopped pecans and evenly drizzle the melted butter over the entire cake.

Bake in the middle of a preheated oven until golden brown and a toothpick inserted into the middle comes out clean, about 45-50 minutes. The bottom pumpkin layer with remain custard-like.

If the top is becoming too brown, cover the cake with a piece of foil.

Remove pan to a wire rack to cool. Serve slightly warm, at room temperature, or chill for a few hours before serving. The cake will cut into neater slices when it is cooler.

Store cake in the refrigerator.

If desired, top with whipped cream and chopped pecans before serving.