Pumpkin Dump Cake
Updated: Dec 1, 2022
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.
15 ounces pumpkin puree (1 can)
10 ounces of evaporated milk
1 cup brown sugar
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)
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.