Preheat the oven to 350 degrees F and grease a 9 by 13 inch baking dish well.
In a large bowl cream the butter and sugar together well.
Add the pumpkin and beat well to combine.
Add the eggs, one at a time, mixing well after each addition.
Add the evaporated milk, salt, and pumpkin pie spice and mix well.
Add the yellow cake mix and mix well to combine.
Add the batter to the prepared pan and cook until a toothpick inserted into the center comes out clean and the cake springs back when lightly touched, about 45 minutes.
Serve warm or at room temperature with a dusting of powdered sugar and fresh whipped cream.
Notes
This recipe is from my friend Carrian; it’s legendary in her family and for good reason!
This cake can be made ahead of time (the day before) and it travels well.
Keep your cake covered with plastic wrap to keep it from drying out.
You can make your own pumpkin pie spice by whisking together equal parts ground cinnamon, nutmeg, ginger, and cloves.