Pumpkin Dump Cake

Updated: Dec 1

This is one of our new favorites. I thought I would share in case you need to take a dessert anywhere soon.

So easy, and everyone with ask for the recipe. I got this recipe from Six Sisters, and I just love their recipes.



Ingredients


  • 15 ounces pumpkin puree (1 can)

  • 10 ounces of 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 degrees.

  • Spray a 9 x 13-inch baking pan (I used a glass pan) with nonstick 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 the center is set and the edges are browned.

  • Let cool, and then serve with a whipped topping on each piece.






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