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!
Servings: 8 servings
Calories: 829kcal
Ingredients
- 1 15 ounce can pumpkin puree
- 1 8 ounce can evaporated milk
- 1 cup light brown sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 box yellow cake mix
- 1 cup toffee bits
- ½ 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!
Notes
- Store leftovers in an airtight container in the fridge for 3-4 days.
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