DELICIOUSLY-EASY PUMPKIN DUMP CAKE

Heat the oven to 350°F and spray a 9 x 13 inch pan with cooking spray. Set aside. Combine the pumpkin puree, evaporated milk, brown sugar and eggs together in a mixing bowl, then pour into the prepared baking pan. Spread the Pumpkin Spice Quick Bread Mix (Retired) evenly over top, then pour the melted butter over the top. Sprinkle with pecans and toffee pieces, and place in the oven. Bake for 50-55 minutes, and then check for doneness with a toothpick. Cake is done when it is no longer jiggly in the centre. The toothpick may have a little bit of pumpkin residue, similar to a pumpkin pie, on it. This is normal! Remove the cake and let it cool for 15 minutes. Serve warm with whipped cream or ice cream on top.