Place the butter in a microwave-safe bowl and microwave for 15-30 seconds at a time until the butter is melted. Set aside and let cool until no longer hot to the touch.

In a bowl, combine flour, brown sugar, and cinnamon.

Add the cooled melted butter to the dry ingredients and use a fork to mix everything together until no dry ingredients are remaining and you have large clumps.

Place the bowl in the refrigerator until ready to use.

Preheat the oven to 350 degrees F. Grease a 9x13 inch pan.

In a large bowl combine the pumpkin puree, evaporated milk, eggs, brown sugar, white sugar, pumpkin spice mix, and salt. Stir together until well mixed.

Spread the mixture in the greased 9x13 inch pan.

Place 1 cup of butter in a microwave-safe dish and microwave for 15-30 seconds at a time until fully melted.

Wipe out the bowl that had the pumpkin mixture in it and add the dry spice cake mix and melted butter. Use a fork to mix together until no dry mix is left.

Spread the cake mix over the pumpkin mixture until it is fully covered. I use my hands to pinch pieces of dough, flatten them a bit and place them into the pumpkin mixture. Do your best to cover the pumpkin mixture. The dough will sink into it. That’s ok.

Remove the streusel topping from the refrigerator and top the pumpkin pie cake with streusel and the chopped pecans.

Bake for 55-65 minutes until the cake doesn’t jiggle in the middle.

Remove from oven and let cool before serving.