Pumpkin Dump Cake
This Pumpkin Dump Cake is the ultimate fall dessert, combining rich pumpkin spice with a buttery, crumbly topping. In just 10 minutes of prep, you’ll layer velvety pumpkin filling with cake mix for a treat that bakes into golden perfection.
Ingredients
- 15 ounces pumpkin puree (1 can)
- 10 ounces evaporated milk
- 1 cup brown sugar
- 3 eggs
- 3 teaspoons pumpkin pie spice
- 15.25 ounces yellow cake mix (1 box)
- 1 cup crushed graham crackers
- ½ cup toffee pieces (Heath bar pieces)
- ⅓ cup chopped pecans
- 1 cup butter (melted)
- 1 cup whipped topping (optional topping)
Instructions
- Preheat oven to 350℉.
- Spray a 9 x 13 inch baking pan (I used a glass pan) with non stick cooking spray.
- Combine pumpkin, evaporated milk, brown sugar, eggs, and pumpkin spice. Stir to combine.
- Pour this mixture into the prepared pan and then sprinkle the dry cake mix over all. Then top with graham cracker crumbs, toffee pieces, and pecans.
- Then pour the melted butter evenly over the top.
- Bake for 45-50 minutes until center is set and edges are browned.
- Let cool and then serve with a dollop of whipped topping on each piece.
Nutrition
Calories: 215kcalCarbohydrates: 22gProtein: 2gFat: 14gSaturated Fat: 8gCholesterol: 35mgSodium: 138mgPotassium: 125mgFiber: 1gSugar: 18gVitamin A: 3695IUVitamin C: 1mgCalcium: 63mgIron: 1mg
Tried this recipe?Let us know how it was!