Pumpkin Dump Cake
PUMPKIN DUMP CAKE is an EASY recipe that will quickly become your go-to fall dessert! It’s made with yellow cake mix, which is a great shortcut.
INGREDIENTS
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1 (15 ounce) can pure Pumpkin
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1 (10 ounce) can Evaporated Milk
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1 cup light brown sugar
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3 eggs
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3 teaspoons pumpkin pie spice
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1 box yellow cake mix
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1 cup (2 sticks) butter melted
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1 cup coarsely crushed graham crackers or pecans
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1/2 cup toffee bits (optional)
INSTRUCTIONS
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Preheat oven to 350°F. Coat a 9×13 baking pan with nonstick spray and set aside.
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In a large bowl combine the pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice. Stir to combine and pour into your prepared pan.
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Sprinkle the entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.
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Pour your melted butter evenly on top.
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Bake for 45-50 minutes until center is set and edges are lightly browned.
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Serve warm or at room temperature.
NOTES
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Serve with ice cream and caramel sauce or whipped cream
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Store airtight in the refrigerator for up to 3 days.