Ingredients:
For the Crumb Topping:

• 15 ounces yellow cake mix (1 box)
• 3/4 cup salted butter, softened
• 1/2 cup light brown sugar
• 1 teaspoon ground cinnamon
  For the Filling:
• 15 ounces pure pumpkin (1 can)
• 1 cup granulated sugar
• 2 large eggs
• 5 ounces evaporated milk (1 can, about 2/3 cup)
• 1 tablespoon pumpkin pie spice
• 1 teaspoon vanilla extract
  Cake Toppings:
• 1/2 cup chopped pecans (optional)
• Ice cream or caramel sauce (optional)
  Directions:

1. Preheat the oven to 350°F (175°C). Butter a 9×13-inch baking pan and set aside.
2. In a medium-sized bowl, mix the cake mix, softened butter, brown sugar, and ground cinnamon until well combined. Spread half of the crumb mixture into the bottom of the prepared pan.
3. In another bowl, combine the pumpkin, granulated sugar, eggs, evaporated milk, pumpkin pie spice, and vanilla extract. Mix well, then pour over the crumb layer in the pan.
4. Top with the remaining crumb mixture and sprinkle chopped pecans if using.
5. Bake for 55 minutes to an hour, or until a toothpick inserted in the center comes out clean.
6. Let cool slightly before serving. Top with whipped cream, ice cream, or caramel sauce if desired.
   Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 70 minutes | Kcal: 410 | Servings: 12