Preparation Steps

• Heat the oven to 350°F. Spray a 9x13 inch baking pan with cooking spray. Set aside.
• Whisk to combine the pumpkin puree, evaporated milk, brown sugar, eggs, and pumpkin pie spice together in a mixing bowl. Pour the pumpkin batter into the prepared baking pan.
• Spread the cake mix evenly over the pumpkin, then pour the butter over the top. Sprinkle the top with pecans and toffee pieces.
• Bake for 50 to 55 minutes, and then check for doneness with a toothpick. The cake is done when it is no longer super jiggly in the center, but it will still jiggle some. The toothpick may have a little bit of pumpkin residue, similar to a pumpkin pie, on it. This is normal, the cake will firm up as it cools!
• Remove the cake and let it cool for 15 minutes. Serve warm with whipped cream or ice cream on top.