Pumpkin Dump Cake
Delicious pumpkin cobbler with pumpkin souffle on the bottom, topped with cake mix, pecans & Heath English Toffee Bits. This amazing dessert is perfect served with ice cream and caramel sauce.
Ingredients
- 1 box Duncan Hines Golden Recipe Butter cake mix or your favorite yellow cake mix
- 15 oz. can Libby's 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 coarsely chopped pecans
- 10 oz. bag Heath English toffee bits
- 2 sticks unsalted butter melted (1 cup)
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
Recipe adapted from Cookies and Cups.
© Can’t Stay Out of the Kitchen
Tried this recipe?Let us know how it was!