Preparation: Initiate by preheating the oven to a temperature of 350° F. Concurrently, ensure a 9×13 baking dish is amply greased using baker’s spray and set it aside for subsequent use.

Mixture Formation: In a sizable mixing vessel, manually combine the pure pumpkin puree, eggs, evaporated milk, granulated sugar, vanilla extract, pumpkin pie spice blend, and cinnamon. This mixture should be consistently smooth with all ingredients wholly amalgamated.

Layering: Transfer the aforementioned mixture into the previously prepared baking dish, ensuring a uniform distribution.

Secondary Mixture: In a separate medium-sized vessel, coalesce the dry spice mix and finely chopped pecans. Subsequent to this, dispense this mixture over the primary pumpkin layer in an equitable manner.

Tertiary Mixture: In another medium vessel, amalgamate the liquefied unsalted butter with whole milk. Carefully decant this mixture over the entirety of the dry cake mix layer, ensuring no extensive dry sections of the spice cake mix remain exposed. In the event of such exposure, utilize a spoon to discreetly submerge the dry mixture into the butter, ensuring minimal disturbance to the layer.

Baking: Position the baking dish in the preheated oven and allow it to bake for approximately one hour. The culmination of this process should present a cake with a golden-hued surface and a fully set center.