Pumpkin Toffee Dump Cake
Author: Mary Ellen
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: Serves 10
- 1 15 oz can pumpkin puree
- 1 10 oz can evaporated milk
- 1 cup light brown sugar
- 3 eggs
- 2 1/2 teaspoons cinnamon
- 1 teaspoon ginger
- pinch nutmeg
- 1 box yellow cake mix
- 3/4 cup butter melted
- 1 cup coarsely crushed graham crackers
- 1/2 cup toffee bits
- 1/2 cup butter
- 1 cup lightly packed dark-brown sugar
- 3/4 cup heavy cream
- Preheat oven to 350 degrees.
- Spray a 9 × 13 baking pan lightly with cooking spray.
- In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and spices. Stir to combine. Pour into your prepared pan.
- Sprinkle your entire box of cake mix on top, followed by graham cracker crumbs and toffee chips. Pour your melted butter evenly on top.
- Bake for 50-60 minutes until center is set and edges are lightly browned.
- Combine butter, sugar, and cream in a medium saucepan and bring to a boil over high heat.
- Reduce heat to medium-low and boil, stirring frequently, until sauce thickens and darkens slightly, about 4 minutes.
Baking time is 50 - 60 minutes
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2013/09/06/pumpkin-toffee-dump-cake/
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