- 1 cup brown sugar
- 1 cup pecan pieces
- 2 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 2 tablespoons margarine, melted
- 1 (15.25 ounce) package yellow cake mix (such as Duncan Hines®)
- 1 cup pumpkin puree
- 3 eggs
- 1/2 cup water
- 3 tablespoons water
- 3 tablespoons canola oil
- 1 (3.4 ounce) package pumpkin spice-flavored instant pudding mix (such as Jell-O®)
- 1 teaspoon pumpkin pie spice
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking pan.
- Mix brown sugar, pecans, flour, and cinnamon together in a bowl. Pour in melted margarine; mix until evenly combined.
- Combine cake mix, pumpkin puree, eggs, 1/2 cup plus 3 tablespoons water, canola oil, pudding mix, and pumpkin pie spice in a large bowl; beat with an electric mixer on low speed until moistened. Scrape sides of the bowl. Mix on medium speed until batter is smooth, about 3 minutes.
- Spread half of the batter in the bottom of the prepared pan. Sprinkle half of the brown sugar mixture evenly on top. Pour in remaining batter; spread evenly. Sprinkle remaining brown sugar mixture on top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.