Pumpkin Dump Cake ~ A Perfect Fall Dessert (she: Jana)

My daughter Kyla and I have a Mother/daughter recipe blog over at Double the Deliciousness where we get to experiment with lots of recipes together. The getting together to cook thing used to be the easy part of running our blog…until she became an (almost) teenager! Now she’s so busy it’s hard for us to make time to bake, which is what we like to do best. She never would do the blogging part of the deal, so that made me the head (I should say ONLY) blogger in our home. But as long as she’s helping with the dishes….I’m good with that.

I have a wonderful husband who is a 3rd grade teacher, and 3 boys who are all younger than Kyla…Caleb, Eli & Rhett. They are all in school (my baby is a Kindergartener…sad Momma here!) so to keep myself busy I fill my days with baking, cooking, blogging, cleaning & laundry. And incidentally those just went in order of my favorite thing to do to my least…boo to laundry!

Fall is in the air! That means soups & pumpkin desserts to me, and this is one of my favorites. The smell in your kitchen while you’re anxiously waiting to dig in is oh-so-intoxicating! It will bring the spirit of fall into any home. I even got out some of my fall décor while I was not-so-patiently waiting for it COOK ALREADY!:)

It’s called a “dump cake” for a reason…pretty much you just dump one thing after another into your baking dish and then bake. What could be easier?

It is really rich, which is nice, because then I can’t eat as much!:) Serve it with a scoop of vanilla ice cream; this will help play down the richness a little. And ice cream, of course, makes everything better.

Pumpkin Dump Cake

The ingredients:

1 can (15 oz.) pumpkin
1 can (10 oz.) evaporated milk
1 cup light brown sugar
3 eggs
2 teaspoons pumpkin pie spice
1 box yellow cake mix
1 cup (2 sticks) butter, melted
1 cup coarsely chopped pecans
½ cup toffee bits

Preheat oven to 350 degrees.
Butter the bottom and sides of a 9 x 13 inch cake pan.

In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice.

Whisk until combined.

Pour mixture into your buttered pan.

Sprinkle the cake mix over top the pumpkin as evenly as possible.

Sprinkle on the nuts & toffee pieces.

Pour melted butter evenly over the top of the cake.

Bake for 45-50 minutes. You want the edges to be browned & the center to be set.

Serve warm with a scoop (or 2) of vanilla ice cream. Yummy goodness right there!

Pumpkin Dump Cake

Print

Pumpkin Dump Cake

Ingredients

• 1 can 15 oz. pumpkin
• 1 can 10 oz. evaporated milk
• 1 cup light brown sugar
• 3 eggs
• 2 teaspoons pumpkin pie spice
• 1 box yellow cake mix
• 1 cup 2 sticks butter, melted
• 1 cup coarsely chopped pecans
• ½ cup toffee bits

Instructions

1. Preheat oven to 350 degrees.
2. Butter the bottom and sides of a 9 x 13 inch cake pan.
3. In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Whisk until combined.
4. Pour mixture into your buttered pan.
5. Sprinkle the cake mix over top the pumpkin as evenly as possible.
6. Sprinkle on the nuts & toffee pieces.
7. Pour melted butter evenly over the top of the cake.
8. Bake for 45-50 minutes. You want the edges to be browned & the center to be set.
9. Serve warm with a scoop (or 2) of vanilla ice cream.