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–+ servings

Pumpkin Dump Cake

Teresa Ambra
Pumpkin Dump Cake is one of the best fall desserts ever! This delicious pumpkin cobbler has pumpkin souffle on the bottom. It's topped with cake mix, pecans & Heath English Toffee Bits. This amazing dessert is perfect served with ice cream and caramel sauce. Great for holiday baking like Thanksgiving or Christmas.
4.60 from 5 votes
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Cakes and Cheesecakes, Dessert
Cuisine American
Servings 15
Calories 488 kcal

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

Recipe adapted from Cookies and Cups.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 488kcalCarbohydrates: 62gProtein: 6gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 90mgSodium: 324mgPotassium: 230mgFiber: 2gSugar: 45gVitamin A: 5158IUVitamin C: 2mgCalcium: 185mgIron: 2mg
Keyword cake, caramel, dessert, pumpkin, toffee
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