Slow Cooker Instructions:

1. Spray a 4-6 quart slow cooker with non-stick cooking spray.
2. In a medium bowl whisk together the pumpkin, eggs, sugars, pumpkin pie spice and 1 tsp of cinnamon until smooth. Stir in the evaporated milk. Scrape the mixture into the slow cooker.
3. In the same bowl whisk the cake with with the remaining 1 tsp of cinnamon. Stir in the melted butter until crumbly. Sprinkle the cake mixture over the pumpkin mixture.
4. Cover and cook on high for 2 hours. Sprinkle in the pecans halfway through the cooking time.
5. Scoop all the way down to the bottom of the slow cooker to get both the pumpkin and cake layers in each serving. Top with Cool Whip or vanilla ice cream and enjoy!

Oven Instructions:

1. Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
2. In a medium bowl whisk together the pumpkin puree, eggs, granulated sugar, brown sugar, pumpkin pie spice, 1 teaspoon of cinnamon and evaporated milk until smooth. Pour into the prepared baking dish.
3. In the same bowl stir together the dry cake mix and remaining 1 teaspoon of cinnamon. Stir in the melted butter until crumbly. Sprinkle evenly over the pumpkin mixture. Do not stir.
4. Bake uncovered for 45–55 minutes, or until the pumpkin filling is set and the topping is golden brown. Sprinkle the chopped pecans over the top during the last 20–25 minutes of baking.
5. Let cool for 10–15 minutes before serving. Serve warm with Cool Whip or vanilla ice cream.