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Pumpkin Dump CakePumpkin Dump Cake
Pumpkin Dump Cake

Pumpkin Dump Cake

This easy Pumpkin Dump Cake is a fun and unique addition to your Thanksgiving dessert spread, or any sort of fall dinner party.
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
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Recipe - MAPLE GROVE (+Wines & Spirits)
Recipe: Pumpkin Dump Cake
Pumpkin Dump Cake
Prep Time10 Minutes
Servings8
Cook Time50 Minutes
Ingredients
1 - 15-ounce can pumpkin puree
8 ounces evaporated milk
1 cup brown sugar
3 large eggs
1 teaspoon pure vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
1 box yellow cake mix
1 cup toffee bits
½ cup pecans, chopped
1 cup (2 sticks) unsalted butter, melted
Directions
  1. Heat the oven to 350º F.
  2. Grease a baking dish measuring 9 x 13 inches with cooking spray.
  3. In a medium bowl, whisk together the pumpkin purée, evaporated milk, brown sugar, eggs, vanilla extract, spices and salt.
  4. Pour the mixture into the prepared baking dish.
  5. Sprinkle the dry cake mix evenly over the pumpkin mixture.
  6. Sprinkle the toffee bits and pecans evenly over the cake mix.
  7. Drizzle the melted butter evenly over toffee and pecans.
  8. Bake for 45 to 50 minutes. The cake will still look a little jiggly in the middle, but it will set up.
  9. Cool 20 to 30 minutes to let it set up, and then enjoy warm. Alternately, you can cool completely and serve at room temperature. Enjoy!
10 minutes
Prep Time
50 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
1 - 15-ounce can pumpkin puree
Festal Golden Pie Pure Pumpkin
Festal Golden Pie Pure Pumpkin, 15 Ounce
$2.29$0.15/oz
8 ounces evaporated milk
Our Family Evaporated Milk
Our Family Evaporated Milk, 12 Ounce
$2.29$0.19/oz
1 cup brown sugar
Crystal Light Brown Sugar
Crystal Light Brown Sugar, 2 Pound
$3.79$1.90/lb
3 large eggs
L&B Pasture Raised Organic Large Brown Eggs
L&B Pasture Raised Organic Large Brown Eggs, 12 Each
$5.99$0.50 each
1 teaspoon pure vanilla extract
L&B Organic Pure Vanilla Extract
L&B Organic Pure Vanilla Extract, 2 Ounce
$7.99$4.00/oz
2 teaspoons ground cinnamon
L&B Ground Korintje Cinnamon
L&B Ground Korintje Cinnamon, 2.4 Ounce
$7.49$3.12/oz
1 teaspoon ground nutmeg
L&B Ground Nutmeg
L&B Ground Nutmeg, 2.1 Ounce
$8.59$4.09/oz
½ teaspoon ground ginger
L&B Ginger Powder
L&B Ginger Powder, 1.6 Ounce
$6.19$3.87/oz
½ teaspoon ground cloves
L&B Ground Cloves
L&B Ground Cloves, 1.9 Ounce
$7.99$4.21/oz
½ teaspoon salt
Morton Fine Sea Salt
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
1 box yellow cake mix
Duncan Hines Classic Yellow Cake Mix
Duncan Hines Classic Yellow Cake Mix, 15.25 Ounce
$2.99$0.20/oz
1 cup toffee bits
Heath English Toffee Bits
Heath English Toffee Bits, 8 Ounce
$4.33$0.54/oz
½ cup pecans, chopped
L&B Chopped Pecans
L&B Chopped Pecans, 4 Ounce
$5.99$1.50/oz
1 cup (2 sticks) unsalted butter, melted
Hope Creamery Unsalted Butter
Hope Creamery Unsalted Butter, 1 Pound
$10.99$10.99/lb

Directions

  1. Heat the oven to 350º F.
  2. Grease a baking dish measuring 9 x 13 inches with cooking spray.
  3. In a medium bowl, whisk together the pumpkin purée, evaporated milk, brown sugar, eggs, vanilla extract, spices and salt.
  4. Pour the mixture into the prepared baking dish.
  5. Sprinkle the dry cake mix evenly over the pumpkin mixture.
  6. Sprinkle the toffee bits and pecans evenly over the cake mix.
  7. Drizzle the melted butter evenly over toffee and pecans.
  8. Bake for 45 to 50 minutes. The cake will still look a little jiggly in the middle, but it will set up.
  9. Cool 20 to 30 minutes to let it set up, and then enjoy warm. Alternately, you can cool completely and serve at room temperature. Enjoy!