Pumpkin Dump Cake
An easy and crowd-pleasing pumpkin dessert - made with pumpkin puree, spices, cake mix, toffee, and butter. It's best topped with ice cream!
- 1 15 ounce can pumpkin puree
- 1 8 ounce can evaporated milk
- 1 cup light brown sugar
- 3 large eggs
- 1 tsp pure vanilla extract
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1 box yellow cake mix
- 1 cup toffee bits
- 1/2 cup chopped pecans
- 1 cup unsalted butter, melted
Preheat the oven to 350 degrees F.
Grease a 9x13” baking dish with cooking spray.
In a medium bowl, whisk together the pumpkin puree, evaporated milk, brown sugar, eggs, vanilla extract, spices, and salt.
Pour the mixture into the prepared baking dish.
Sprinkle the dry cake mix evenly over the pumpkin mixture.
Sprinkle the toffee bits and pecans evenly over the cake mix.
Evenly drizzle the melted butter over toffee and pecans.
Bake in the preheated oven for 45-50 minutes. The cake will still look a little jiggly in the middle, but it will set up.
Cool 20-30 minutes to let it set up, and then enjoy warm. Alternately, you can cool completely and serve at room temperature.
Serve topped with ice cream or whipped cream and enjoy!
Calories: 829kcal | Carbohydrates: 104g | Protein: 8g | Fat: 43g | Saturated Fat: 24g | Cholesterol: 170mg | Sodium: 724mg | Potassium: 229mg | Fiber: 2g | Sugar: 77g | Vitamin A: 1238IU | Vitamin C: 1mg | Calcium: 272mg | Iron: 2mg