Pumpkin Dump Cake
Servings:*
8 peopleIngredients
- 1 15-ounce can pumpkin purée
- 1 8-ounce can evaporated milk
- 1 cup brown sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 box yellow cake mix
- 1 cup toffee bits
- 1/2 cup pecans, chopped
- 1 cup (2 sticks) unsalted butter, melted
Directions
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Heat the oven to 350º F.
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Grease a baking dish measuring 9 x 13 inches with cooking spray.
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In a medium bowl, whisk together the pumpkin purée, evaporated milk, brown sugar, eggs, vanilla extract, spices and salt.
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Pour the mixture into the prepared baking dish.
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Sprinkle the dry cake mix evenly over the pumpkin mixture.
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Sprinkle the toffee bits and pecans evenly over the cake mix.
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Drizzle the melted butter evenly over toffee and pecans.
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Bake for 45 to 50 minutes. The cake will still look a little jiggly in the middle, but it will set up.
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Cool 20 to 30 minutes to let it set up, and then enjoy warm. Alternately, you can cool completely and serve at room temperature. Enjoy!
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.