Toppings (optional): sweetened whipped cream (or whipped topping), caramel sauce (or butterscotch or maple), and chopped nuts
Preheat oven to 350 degrees F. Lighty butter a 13x9-inch baking dish or spray with nonstick spray.
In a large mixing bowl whisk together the pumpkin, sweetened condensed milk, eggs, vanilla, pumpkin pie spice, and salt until well combined. Pour into prepared pan and spread to form an even layer.
Sprinkle nuts on top of pumpkin mixture.
Sprinkle dry cake mix over pecans.
Mix together the milk and melted butter and spread evenly over dry cake mix covering as much of the cake mix as possible. (see note below)
Bake dump cake for about 45-60 minutes or until golden brown around the edges and on top. Cool slightly then serve warm, at room temperature, or cold. Top with your favorite toppings such as whipped cream (or whipped topping), caramel sauce, and nuts.
SNAPPY TIPS: I have read that cake mixes with pudding in the mix do not work as well for dump cakes, so you may want to find a cake mix without.SNAPPY SUBSTITUTIONS: Instead of pecans you can use your favorite nut or mix-in such as walnuts, toffee chips, chocolate chips, or cinnamon chips. Instead of pumpkin pie spice, you can use your favorite pumpkin spice, cinnamon, or spice combination. BUTTER/MILK: Be sure to try and cover as much of the dry cake mix as possible. Swirl the pan around to cover the top. You can also add a little butter melted butter if needed to cover the cake mix so that it's not dry after being baked.