Pumpkin Dump Cake
Description
It's that time of year, falling leaves, apples and pumpkin desserts. This cake is a winner. It's easy and turns out amazingly delicious.
Ingredients
15 oz. can pure pumpkin
10 oz. can evaporated milk
1 c. light brown sugar
3 eggs
3 t. pumpkin pie spice
1 box yellow cake mix
2 sticks butter, melted
1 c. coarsely crushed graham crackers or chopped pecans
1/2 c. toffee bits
vanilla ice cream and caramel sauce or whipped cream, for serving, optional
Directions
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Preheat oven to 350 degrees F. Coat a 9 × 13 inch baking pan with non-stick cooking spray; set aside.
In a large bowl, combine the pure pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice; stir to combine. Pour into the prepared pan.
Sprinkle the whole box of cake mix on top, then the nuts or graham crackers and toffee chips, if using. Pour the melted butter evenly on top.
Bake 45-50 minutes until center is set and edges are lightly browned.
Serve warm or at room temperature with vanilla ice cream and caramel sauce or whipped cream, if desired.
Store airtight in the refrigerator for up to 3 days.
12 servings.