Description
This cozy, crave-worthy Pumpkin Dump Cake is the ultimate shortcut to fall dessert bliss. With layers of rich pumpkin pie filling, crunchy pecans, and sweet toffee bits hidden beneath a buttery cake topping, every bite is a warm hug in dessert form. It’s effortless, no-mixer-needed, and a guaranteed crowd favorite at any gathering.
Ingredients
1 can (15 oz) pumpkin purée
1 can (12 oz) evaporated milk
3 large eggs
1 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 box yellow cake mix
1 cup chopped pecans
1/2 cup toffee bits
3/4 cup melted butter
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, and salt until smooth. Pour into the prepared dish.
Sprinkle the yellow cake mix evenly over the pumpkin mixture—do not stir.
Scatter chopped pecans and toffee bits over the cake mix layer.
Drizzle melted butter evenly over the top.
Bake for 50–60 minutes or until the top is golden and the center is set.
Cool slightly before serving. Best enjoyed warm with whipped cream or vanilla ice cream.
- Prep Time: 10 minutes
- Cook Time: 55 mins
- Category: Dessert
Nutrition
- Sugar: 32g
- Fat: 23g
- Carbohydrates: 47g
- Protein: 5g