Pumpkin Crunch Dump Cake - Indiana Connection

Ingredients

• 1 (15-ounce) can of pumpkin puree
• 1 (12-ounce) can of evaporated milk
• 1⅓ cups sugar
• 4 eggs, slightly whisked
• 1 teaspoon ground cardamom
• ½ teaspoon salt
• 1 box white cake mix
• ¾ cup shelled, chopped pistachios
• ½ cup roasted and salted pumpkin seeds
• 1 cup toasted coconut (shredded or flaked)
• 2 sticks (1 cup) butter, cut into 30 slices