1 (29 oz.) can pumpkin pie mix
1 (5 oz.) can evaporated milk
3 eggs, lightly beaten
1 c. sugar
1/2 tsp. salt
2 tsp. cinnamon
1 pkg. yellow cake mix, with pudding
1/2 lb. butter, melted & cooled slightly
1 1/2 c. chopped pecans

Preheat oven to 350 degrees. Line 2 (9") pie pans with waxed paper. Mix together the pumpkin, milk, sugar, eggs, salt and cinnamon. Pour into pans. Sprinkle cake mix over the top. Distribute chopped pecans over cake mix and drizzle melted butter over all. Bake 1 hour. Chill. Invert and cut into wedges.

CARAMEL SAUCE:

2 sticks (1 c.) sweet butter
2 c. light brown sugar
1 c. heavy cream

Cut butter into pieces and melt it in a small, heavy bottomed pan. Stir in the brown sugar and cream. Cook over very low heat, stirring constantly until all is melted and blended. Whisking the sauce helps to bring it together. Serve warm. Refrigerate remainder, reheat on low heat. Drizzle warm sauce over cake wedges.