Pumpkin Dump Cake Recipe
If you are looking for a simple pumpkin recipe that will turn out fabulous, then you need to try out pumpkin dump cake.
Servings: 20
Calories: 215kcal
Equipment
- Large Mixing Bowl
- spatula
- Non-stick Cooking Spray
Ingredients
- 15 ounces pumpkin puree (1 can)
- 10 ounces 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 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.
Video
Notes
There are lots of ways to add variety to this cake. Try any of these to change it up:
- Use a spice cake mix instead of yellow cake mix
- Try crushed Butterfingers candy bars on top 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
Nutrition
Calories: 215kcal | Carbohydrates: 22g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 138mg | Potassium: 125mg | Fiber: 1g | Sugar: 18g | Vitamin A: 3695IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg