This Pumpkin Dump Cake recipe is seriously crave-worthy. It's simple to make and so different from any other pumpkin dessert that you'll make this season!
Move the oven rack to the middle position and preheat the oven to 350 degrees F. Lightly spray a 9x13-inch pyrex baking dish with nonstick cooking spray, and set aside.
In a large mixing bowl whisk together the pumpkin pie filling, eggs, both sugars, evaporated milk, pumpkin pie spice, and salt until combined.
Pour the mixture into the prepared pan and smooth into an even layer.
Distribute the cake mix evenly over the pumpkin mixture followed by the pecans, oats, and melted butter.
Bake for 50-60 minutes, turning 180 degrees halfway through baking until the edges are browned.
Move the pumpkin dump cake to a wire rack to cool at least 20 minutes before serving.
Serve with whipped cream, caramel sauce, and candied pecans (all optional).