30 ounces pumpkin pie mix
1 cup sugar
5 ounces evaporated milk
3 eggs
2 teaspoons cinnamon
1/2 teaspoon salt
1 package (18.25 ounce) yellow cake mix
1 cup melted butter
1 1/2 cups chopped pecans
Caramel Sauce
1 cup butter
2 cups brown sugar
1 cup heavy whipping cream

Heat oven to 350°F. Line two 9 inch pie plates with waxed paper and coat paper with nonstick cooking spray. Combine pumpkin, sugar and milk. Beat in eggs, cinnamon and salt. Pour into prepared pie plates. Sprinkle with dry cake mix. Drizzle with butter. Sprinkle with nuts and press down lightly. Cake 50-60 minutes till golden brown. Cool on rack 2 hours. Carefully run a knife around edge of pan to loosen. Invert pies onto serving plates, remove waxed paper and chill.
Caramel Sauce
In heavy saucepan over low heat, melt butter. Add sugar and cream. Cook and stir till sugar is dissolved. Drizzle over servings of pie and top with fresh whipped cream.