Pumpkin Dump Cake
- 1 15 oz can Pumpkin Puree
- 1 10 oz can Evaporated Milk
- 1 C light brown sugar
- 3 eggs
- 3 t pumpkin pie spice
- 1 box yellow cake mix
- 1 C butter, melted
- 1 C coarsely crushed graham crackers or pecans
- 1/2 C toffee bits (optional)
Preheat oven to 350 degrees and grease your 9×13 baking pan lightly. In a large bowl, combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Mix well and pour into your pan.
Sprinkle the whole box of cake mix on top of the mixture, evenly, and then the other toppings (nuts, graham crackers or toffee chips). Lastly, pour the melted butter on top. Then bake for 45-50 minutes, until the center is set and the edges are lighted browned.
Serve with ice cream or cool whip, and sprinkle a little more pumpkin pie spice for good measure.
Edits: Thanks to my nut allergy, this dessert didn’t include any pecans, but there were graham crackers and toffee pieces on top. Lauren had this ready to put in the oven when she got to my house, so it was somewhat easy to make beforehand and transport.
Results: Holy deliciousness. This wasn’t overly pumpkin-y which was great, plus it also had a mix of crunchy, soft, sweet, hot, cold.. all in one dish! All the girls finished it and basically licked their bowls clean. Pretty sure I’m going to offer to make a dessert for family Thanksgiving this year, and this will be it!