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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!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: pumpkin, dessert, thanksgiving, fall, recipe, pumpkin cake
Servings: 8
Calories: 829kcal
Author: Taylor

Ingredients

  • 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

Instructions

  • 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!

Nutrition

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