I LOVE when the UPS man comes and brings me a package. I was signing for the UPS man and he sniffed a little and said, “Oh man, your house smells good!”
When food is cooking and someone comments…. you always know that is a good sign. Thanks UPS Man!
What is a dump cake?
A dump cake is a quick, go-to dessert and an easy way to please a crowd. You literally dump the
ingredients in the pan and stick it in the oven.
No need to prepare the cake mix—just dump the powder right on top!
Dump cake are often made with canned fruit cake mix, and butter. This version uses pumpkin and other
fall flavors.
This dump cake really is more of a cake than a bar. We recommend using a fork and if you eat it right out of the pan, no one will judge you over here.
Substitutions you can make to the dump cake:
- Spice cake mix instead of yellow cake mix
- Butterfinger instead of toffee
- Cinnamon sugar graham crackers instead of plain graham crackers
- Walnuts or any favorite nut instead of pecans (also consider adding nuts to the pumpkin
mixture) - Add chocolate chips on top or in between the layers
- Top with vanilla ice cream!However you choose to transform it, we know you’ll love this Pumpkin Dump Cake. Who would want to
pass up on pumpkin pie flavor with a delicious crunch on top?
How to Store Dump Cake:
While we love it hot, you can also eat it cold. Save it covered, in the fridge for up to two days. Reheat single servings in the microwave using 30 second increments.
LOOKING FOR MORE PUMPKIN RECIPES?
Pumpkin Pie Dump Cake
Pumpkin Chocolate Chip Pancakes
Baked Pumpkin Spice Donut Holes
Pumpkin Snickerdoodle Cookies
Cream Cheese and Pumpkin Roll Bars
Serves: 20
You will love this easy cake that is so delicious. We love the pumpkin mixed with the cake mix. The Heath toffee bits add the perfect sweetness.
1 hr, 10 Prep Time
45 minCook Time
1 hr, 55 Total Time
Save RecipeIngredients
- 1 (15 ounce) can pumpkin puree
- 10 ounces evaporated milk
- 1 cup brown sugar
- 3 eggs
- 3 teaspoons pumpkin spice
- 1 (15.25 ounce) box yellow cake mix
- 1 cup graham crackers (crushed)
- 1/2 cup toffee pieces (I used Heath Bar Pieces)
- 1/3 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 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.
Calories
Fat
Carbs
Protein
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~Kim
2justByou.blogspot.com
~Jenny