Pumpkin Pie Cake

My mother-in-law made this some time ago and I just loved it. I'm a big fam of pumpkin and this recipe reminds me of a Cherry Dump cake in Pumpkin. I make it with 2 15 oz. cans of pumkin and it's more pudding like. If you want the thicker texture just use 1 15 oz. can of pumpkin. So far at church potlucks the 2 cans of pumpkin is the most popular version.

Pumpkin Pie Cake
4 eggs
2 tsp pumpkin pie spice
2 15 oz. cans pumpkin (use only 1 for thicker cake)
1 1/2 cups sugar
1 tsp salt
1 can evaporated milk
1 yellow cake mix
2 sticks butter, melted
1 cup nuts (optional)

Mix eggs, pumpkin, sugar, spice, salt, and milk. Pour in ungreased 9x13 pan. Sprinkle cake mix on top. Pour butter on top of cake mix and try to spread over all the mix so its covered with butter. Sprinkle with nuts.

Bake at 350 degrees for 40-50 minutes.