Pumpkin Toffee Dump Cake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: Serves 10
 
Pumpkin pie bottom with a cake, crunchy toffee top makes this Pumpkin Toffee Dump Cake an easy to make family favorite.
Ingredients
Pumpkin Toffee Dump Cake
  • 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
Toffee Dessert Sauce
  • 1/2 cup butter
  • 1 cup lightly packed dark-brown sugar
  • 3/4 cup heavy cream
Instructions
Cake
  1. Preheat oven to 350 degrees.
  2. Spray a 9 × 13 baking pan lightly with cooking spray.
  3. In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and spices. Stir to combine. Pour into your prepared pan.
  4. Sprinkle your entire box of cake mix on top, followed by graham cracker crumbs and toffee chips. Pour your melted butter evenly on top.
  5. Bake for 50-60 minutes until center is set and edges are lightly browned.
Sauce
  1. Combine butter, sugar, and cream in a medium saucepan and bring to a boil over high heat.
  2. Reduce heat to medium-low and boil, stirring frequently, until sauce thickens and darkens slightly, about 4 minutes.
Notes
Baking time is 50 - 60 minutes
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2013/09/06/pumpkin-toffee-dump-cake/