Pumpkin Pie Dump Cake

I've only mentioned it about 87 times on this blog (probably more), but I'm a sucker for all things pumpkin. It's kind of my thing. I blame my mom because she makes the absolute best pumpkin bread; it's quickly become one of Bear's favorite treats, too!
When I saw this recipe on Pinterest, I knew it had to be made ASAP. So easy (don't even need a mixer!), yet tastes like it took hours to prepare. Planning on whipping this yummy dessert up again for Thanksgiving.

1 (15 oz.) can pumpkin puree
1 (12 oz.) can evaporated milk
3 large eggs
1 cup sugar
1 tsp. ground cinnamon
1 box Spice Cake Mix
1 cup butter, melted
1. Preheat oven to 350 degrees.
2. Spray a 9x13 baking dish with nonstick cooking spray.
3. In a medium bowl, combine pumpkin puree, evaporated milk, eggs, sugar, & cinnamon until combined. It will be very liquidy.
4. Pour mixture into the baking dish.
5. Pour cake mix on top of mixture.
6. Take melted butter and drizzle on top of cake mix.
7. Bake for 55-60 minutes. Might still be gooey in center; let set for 30 minutes before serving.
*refrigerate leftovers, will stay good 5-6 days
 *we found that the cake tasted best on day 2, after the flavors had time to mix together

I've been MIA this month; the past three weeks have been a whirlwind of weddings and traveling. So looking forward to relaxing and having lots of festive fun the next couple weeks!
Hope your fall is off to a special start!