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Pumpkin Dump Cake
Tuba

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.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 20
Course: Dessert
Cuisine: American
Calories: 215
Ingredients Method Nutrition

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)

Method
 

  1. Preheat oven to 350℉.
  2. Spray a 9 x 13 inch baking pan (I used a glass pan) with non stick cooking spray.
  3. Combine pumpkin, evaporated milk, brown sugar, eggs, and pumpkin spice. Stir to combine.
  4. 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.
  5. Then pour the melted butter evenly over the top.
  6. Bake for 45-50 minutes until center is set and edges are browned.
  7. 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
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