Pumpkin Dump Cake Recipe
This easy pumpkin dump cake is a fall favorite cake mix recipe full of pumpkin, graham crackers, toffee pieces, and pecans.
Serving20 servings
Ingredients
- 15 ounces pumpkin puree, (1 can)
- 10 ounces evaporated milk
- 1 cup brown sugar
- 3 eggs
- 3 teaspoons pumpkin pie spice
- 15 ¼ 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.
Notes
When the cake is done, cover the pan with its top or slice the cake and store it in an airtight container on the counter at room temperature for up to 4-5 days for the best flavor.
Nutrition
Calories: 215 kcal · Carbohydrates: 22 g · Protein: 2 g · Fat: 14 g · Saturated Fat: 8 g · Cholesterol: 35 mg · Sodium: 138 mg · Potassium: 125 mg · Fiber: 1 g · Sugar: 18 g · Vitamin A: 3695 IU · Vitamin C: 1 mg · Calcium: 63 mg · Iron: 1 mg