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Pumpkin dump cake recipe
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Pumpkin Dump Cake

Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 5 minutes
Servings 12 people
Author Coco and Ash

Equipment

  • Non-stick spray
  • 9x13 pan

Ingredients

  • 1 (15 ounce) can Pumpkin (not pumpkin pie filling)
  • 1 (10 ounce) can Evaporated Milk
  • ¾ cup brown sugar
  • 3 eggs
  • 1 tablespoon pumpkin pie spice
  • 1 tablespoon cinnamon
  • ¼ teaspoon salt
  • 1 box yellow cake mix
  • 1 cup melted, unsalted butter
  • ½ cup toffee bits (optional...you could also use pecans)

Instructions

  • Pre-heat your oven to 350° and spray a 9x13 inch baking dish with non-stick spray.
  • In a large bowl, add the pumpkin puree, evaporated milk, eggs, brown sugar, pumpkin spice, and cinnamon. Whisk together until combined then pour into the baking dish.
  • Sprinkle the cake mix over the batter in the pan. Then drizzle the melted butter over the cake mix trying to cover as much surface area as possible. It's ok if it does not cover all of the mix.
  • Sprinkle the toffee bits on top.
  • Bake for about 50-60 minutes until the center is no longer jiggly and you see browning around the edges of the pan.
  • Serve warm with vanilla ice cream and some caramel sauce if you're feeling extra! :)