Heat oven to 350°F.
Spray a 9x13" baking pan with nonstick baking spray.
In a large bowl, whisk together pumpkin puree, sweetened condensed milk, pumpkin pie spice and eggs.
Sprinkle 2/3 cup cake mix in the bottom of the prepared pan. Top with pumpkin mixture.
Sprinkle remaining cake mix atop cake, drizzle with butter and top with pecan halves.
Bake for 24-28 minutes, or until the center of the cake is set.
Remove and cool before slicing. Top with whipped cream, if desired.
A cross between a cobbler and a pan pie, this easy dessert is a must-try autumn favorite. Buttery, crumbled topping, sweet spiced pumpkin filling. Serves 12.