It’s always nice to have some yummy and easy dessert recipes on hand for fall, because it’s such a busy time of year! Like this Pumpkin Pie Dump Cake—just “dump” most of the ingredients into a large bowl, stir them together, and pour in a pan…and then sprinkle on the toppings—in this case, dry cake mix, pecans, and toffee bits. With melted butter drizzled over everything. So rich and delicious, no one will ever know it’s so easy to make!
The pumpkin puree, spices, and toffee bits all give this cake a great fall flavor. It’s really more like a pie without the crust than a cake, with a crunchy, nutty topping and pie-like pumpkin filling. If you’re a pumpkin-lover, you’ll enjoy this recipe. Even people who aren’t crazy about pumpkin pie love this!
Pumpkin Pie Dump Cake
PUMPKIN PIE DUMP CAKE by NancyC
Makes a 9 x 13″ pan
1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
1 cup packed light brown sugar
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 (12-ounce) can evaporated milk
4 large eggs
1 (15.25 oz.) package yellow cake mix (or use spice cake mix)
1 cup coarsely chopped pecans
1/3 cup toffee bits
3/4 cup (1 1/2 sticks) butter, melted
Preheat oven to 350˚F. Grease and flour a 9 x 13″ pan.
In large bowl, mix the pumpkin puree, light brown sugar, nutmeg, ginger, cloves, cinnamon, and salt, blending well. Stir in the evaporated milk, then beat in the eggs one at a time, mixing well. Pour pumpkin mixture into your prepared pan.
Sprinkle all of the dry yellow cake mix evenly over the pumpkin mixture, then sprinkle the chopped pecans and then the toffee bits evenly over the top of the cake mix. Drizzle melted butter evenly over everything.
Bake at 350˚F for 60 minutes, until edges are lightly browned (it may be a little soft in the center, but will set as it cools; also, the cake may sink slightly as it cools). Cool for 30 minutes before cutting and serving. You can serve just as it is or with a scoop of ice cream or dollop of whipped cream. And maybe even a drizzle of salted caramel sauce on top if you really want to make it decadent! 🙂 Refrigerate any leftovers.
Recipe from NancyC | nancy-c.com
As I mentioned, this is really more like a pie than a cake, and very easy to make, as all dump cakes are. Have you made a pumpkin dump cake before? What kinds of ingredients do you use in yours?
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Yum! I had the hubby pick up a few cans of pumpkin, then realized I already had a couple. So this is a timely recipe to try. And I see your pumpkin magic bars that I think I need to try too!
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Hope you enjoy both of these recipes and have a great week! 🙂
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