Preheat the oven to 350°F and evenly grease a 9X13-inch baking dish.

In a large mixing bowl, combine the yellow cake mix, reserving one cup for later, one egg, and eight tablespoons of melted butter. Stir until well combined, then press it into an even layer in the prepared dish.

Use the same mixing bowl to combine the canned pumpkin, three eggs, cinnamon, ginger, cloves, brown sugar, milk, and 1/2 cup of sugar. Whisk it well, then pour the pumpkin mixture over the bottom layer.

Continue using the same mixing bowl and mix together the reserved one cup of cake mix, four tablespoons of butter, 1/2 cup of sugar, and the pecans. The mixture will be crumbly. Sprinkle the mixture over the pumpkin mixture, coating the pumpkin layer as evenly as possible.

Bake the pumpkin dump cake for one hour on the bottom oven rack.

Let cool for at least thirty minutes to serve warm or chill for three hours before serving. Store Old-Fashioned Pumpkin Dump Cake in the refrigerator for up to five days or see freezing instructions below.