Pumpkin Dump Cake
Pumpkin Dump Cake is spectacular! I mean drool-worthy spectacular! This is an old-fashioned dump cake where you dump all the ingredients into a pan and bake. This one uses pumpkin instead of fruits. In essence, it’s a pumpkin cobbler. YES! This recipe not only had pecans on top but a bag of Heath English Toffee Bits making the caramel taste really stand out. The nice thing about this dessert is it’s so easy. This recipe is oven-ready in about 8-10 minutes. You can serve it with ice cream, non-dairy whipped topping or with caramel sauce. (Or, all of the above). It tastes fantastic any of these ways.
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I served this to a houseful of company a couple of weeks ago and everyone loved it. Several asked me for the recipe. That’s when you know you’ve hit the jackpot! I found the recipe here. I followed it fairly closely except that I increased the Heath English Toffee Bits from a half cup to a full bag. That’s what everyone really loved about Pumpkin Dump Cake. It had such a fantastic toffee flavor in addition to the pumpkin.
I also used pecans instead of graham cracker crumbs. The recipe has a nice pumpkin souffle-type mixture on the bottom. Then it has the crumb-like cake mix topping with pecans and Heath English Toffee Bits. You’d be hard-pressed not to love this recipe.
If you’re tired of pumpkin pie for the holidays, may I suggest you consider this amazing Pumpkin Dump Cake recipe instead? Not only is it wonderful on the taste buds, but it’s so quick and easy to make. You don’t have to spend a lot of time in the kitchen rolling out pie dough. Besides, there are so many other things to be doing this time of the year.
I highly recommend you consider stocking up on pumpkin while you can, so you can make this dessert frequently. It’s so good you won’t want to be deprived of this delicacy just because pumpkin is out of season or no longer available in stores!
I initially posted this recipe in October 2013. My pictures were just barely decent. I recently remade this recipe (April 2019) for our young adult group (college) at church. We had them over for lunch the first Sunday in April. I served Easy Crockpot Tomato Soup, Company Triple Cheese and Bacon Macaroni, Rapid Rise Italian Herb Bread, Tossed Guacamole Salad and this scrumptious recipe. Everything was a hit. I had several slabs of this amazing cake and couldn’t stay out of it. 🙂 Ah, yes, time to make another batch.
Pumpkin Dump Cake is a spectacular dessert you and your family will love.
Pumpkin Dump Cake is a wonderful tasting dessert. Adding Heath English Toffee Bits adds extravagant flavor to this recipe.
We also served this with ice cream and caramel sauce. Yum.
Here’s what I did.
I used these ingredients.
Place pumpkin in a mixing bowl. Add brown sugar, pumpkin pie spice, eggs and evaporated milk.
Whisk ingredients to combine.
Pour into a 9×13″ glass baking dish that has been sprayed with cooking spray.
Sprinkle a dry yellow cake mix over top.
Sprinkle coarsely chopped pecans over top.
Add a bag of Heath English Toffee Bits and scatter over the top of the cake.
Melt two sticks of butter and pour evenly over the cake as much as possible.
Now the cake is ready for the oven.
Bake at 350 for 45-55 minutes or until set.
Our guests absolutely LOVED this dessert. Here’s what the inside texture of the cake looks like. To serve: Cut into pieces and transfer to serving plates. Add a caramel glaze, or top with ice cream or non-dairy whipped topping.
A little caramel syrup drizzled over tops makes this cake even more decadent.
This is a terrific dessert for any kind of holiday–not just Thanksgiving or fall baking. Pumpkin can be purchased year round these days. We like to serve it for Easter, Mother’s Day or Father’s Day, too.
Here’s the recipe.
PUMPKIN DUMP CAKE
(Recipe Adapted from Cookies and Cups)
Pumpkin Dump Cake
Equipment
- 1 9x13" glass baking dish
- 1 large mixing bowl
- 1 whisk
- 1 nut chopper if pecans are not previously chopped
- measuring cups
- measuring spoons
Ingredients
- 1 box Golden Recipe Butter cake mix or your favorite yellow cake mix
- 15 oz. can pumpkin not pumpkin pie mix
- 12 oz. can evaporated milk
- 3 large eggs
- 1 cup brown sugar packed
- 3 tsp. pumpkin pie spice
- 1 cup pecans coarsely chopped
- 10 oz. bag Heath English toffee bits
- 1 cup unsalted butter melted (2 sticks)
Instructions
- Preheat oven to 350°.
- Grease or spray a 9x13” baking dish.
- Mix pumpkin, evaporated milk, eggs, brown sugar and pumpkin pie spice with a whisk until smooth.
- Pour into prepared baking dish.
- Top with dry cake mix.
- Sprinkle with pecans, then with Heath English Toffee Bits.
- Pour melted butter evenly over top.
- Bake at 350° for 45-55 minutes or until set.
- Serve with caramel sauce, ice cream, whipped cream, or non-dairy whipped topping.
Notes
Nutrition
- 1 [url href=”http://www.duncanhines.com/” target=”_blank” title=”duncan hines cake mix”]Duncan Hines [/url]Golden Recipe Butter cake mix
- 15-oz. can[url href=”http://www.libbys.com/our-products” target=”_blank” title=”libby’s pumpkin”] Libby’s[/url] pumpkin (not pumpkin pie mix)
- 12-oz. can evaporated milk
- 3 eggs
- 1 cup brown sugar
- 3 tsp. pumpkin pie spice
- 1 cup [url href=”http://www.fishernuts.com/” target=”_blank” title=”fisher pecan chips”]Fisher[/url] pecan chips
- 1 cup [url href=”http://www.thehersheycompany.com/brands/heath/english-milk-chocolate-toffee-bits.aspx” target=”_blank” title=”heath english toffee bits”]Heath English Toffee Bits[/url]
- 2 sticks unsalted butter, melted
- Preheat oven to 350°.
- Grease or spray a 9×13” baking dish.
- Mix pumpkin, evaporated milk, eggs, brown sugar and pumpkin pie spice with a whisk until smooth.
- Pour into prepared baking dish.
- Top with dry cake mix.
- Sprinkle with pecan chips then Heath English Toffee Bits.
- Pour melted butter evenly over top.
- Bake at 350° for 45-55 minutes or until set.
- Serve with caramel sauce, ice cream, whipped cream, or non-dairy whipped topping.
Look at all that gooey deliciousness!
Drizzle caramel sauce over top, if desired. Then top with ice cream. Yay!
Better hurry. It’ll all be gone in a minute!
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Pumpkin Dump Cake
Equipment
- 1 9×13" glass baking dish
- 1 large mixing bowl
- 1 whisk
- 1 nut chopper if pecans are not previously chopped
- measuring cups
- measuring spoons
Ingredients
- 1 box Golden Recipe Butter cake mix or your favorite yellow cake mix
- 15 oz. can pumpkin not pumpkin pie mix
- 12 oz. can evaporated milk
- 3 large eggs
- 1 cup brown sugar packed
- 3 tsp. pumpkin pie spice
- 1 cup pecans coarsely chopped
- 10 oz. bag Heath English toffee bits
- 1 cup unsalted butter melted (2 sticks)
Instructions
- Preheat oven to 350°.
- Grease or spray a 9×13” baking dish.
- Mix pumpkin, evaporated milk, eggs, brown sugar and pumpkin pie spice with a whisk until smooth.
- Pour into prepared baking dish.
- Top with dry cake mix.
- Sprinkle with pecans, then with Heath English Toffee Bits.
- Pour melted butter evenly over top.
- Bake at 350° for 45-55 minutes or until set.
- Serve with caramel sauce, ice cream, whipped cream, or non-dairy whipped topping.