• Preheat oven to 350° F. Grease a 9" x 13" pan and set aside.
• In a small saucepan melt the butter on medium low heat. Add the chopped pecans and cook 3-5 minutes until fragrant & lightly toasted.
  1/2 cup Salted Butter, 1 cup Chopped Pecans
  
• In a large bowl combine the cake mix, pumpkin puree, eggs, butter pecan mixture, pumpkin pie spice, cinnamon and salt.
  1 Box Spiced Cake Mix, 1 15 oz. Can of Pumpkin Puree, 2 Large Eggs, 1 tsp Pumpkin Pie Spice, 1 tsp Cinnamon, 1/2 tsp Salt
  
• Mix with a hand mixer just until combined, about 1 minute. Don't overmix.
• Spread the batter into prepared pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  
• Let cool while you prepare the filling and whipped cream.
• Once cooled, use the end of a wooden spoon or straw to poke holes all over the cake, being careful not to poke all the way to the bottom.
  
• Spread the butterscotch filling all over the cake making sure all the holes are filled (some filling will remain on top of cake). Chill in the fridge for 15 minutes.
  
• Evenly spread the remaining cinnamon whipped cream on top of cake. Dust with more cinnamon.
• Serve immediately or store in fridge loosely covered until ready to serve.

Butterscotch Filling

• Make the butterscotch pudding following the package directions.
  1 3.4 oz. Box of Butterscotch Instant Pudding, 2 cups Whole Milk
• In a small bowl combine 1/2 of the pudding with 1 cup of prepared cinnamon whipped cream. Stir to combine.
  1 cup Cinnamon Whipped Cream

Cinnamon Whipped Cream

• In a medium bowl combine the whipping cream, powdered sugar, vanilla and cinnamon.
  1 pint Heavy Whipping Cream, 2 tbsp Powdered Sugar, 1/2 tsp Pure Vanilla Extract, 1/2 tsp Cinnamon
• Mix on low to combine ingredients, then beat on high until stiff peaks are formed.