Pumpkin Pie Dump Cake

1 large can pumpkin (not soup can size...bigger like 28 or 32 oz)
13 oz. can evaporated milk
3 eggs
1 cup sugar
1/2 tsp. salt
4 tsp. pumpkin pie spice

Mix above ingredients together, pour into a 9x13" pan (ungreased).
Crumble a dry yellow cake mix over top of pumpkin mixtue and pat down gently.
Melt 3/4 cup butter and pour over top of dry yellow cake mix.
Sprinkle with chopped nuts (if you aren't allergic to them...pecans/walnuts used to be good in this)

Bake for 45-60 minutes at 350*

Serve warm or cold with cool whip. Great for breakfast with coffee too. :)