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Pumpkin Toffee Dump Cake

I love pumpkin, toffee, and dessert so this is the perfect recipe for me! Pumpkin Toffee Dump Cake was such a hit at my house it didn’t last 24 hours! I have to change it up because I do not like nuts but my family does.  So I made all of it with toffee and half nuts.  This is the perfect dessert for Thanksgiving and Christmas!  My family loved it so much it may be a year round thing at our house!

How to make Pumpkin Puree 

  1. Start with a Cooking Pumpkin. Wash it and pat dry. Preheat oven to 325 degrees. Next slice the pumpkin in half.  Do not use a carving pumpkin for this recipe.  You want to use a cooking pumpkin (found inside the grocery in the vegetable department).
  2. Once you have sliced the pumpkin. Clean out all of the seeds and the stringy insides. Be careful not too scrape too much pumpkin off the sides. Next place the pumpkins inside down on a roasting pan.
  3. Next place the pan in the oven and bake for 1 and 1/2 hours. Your home will smell so lovely as the pumpkin cooks. This is great to do before company comes over.  Once done pull the pumpkin out and let it cool for 15 minutes. Then scoop out the pumpkin from the skin and place into a blender.
  4. Once in the blender or food processor and put on the cover and puree until smooth and creamy. It is that simple! If you have a vitamix this will work perfectly.  Then put in air tight containers and either place in refrigerator or you can freeze it. This will stay fresh in the refrigerator for 7 days and you can freeze for up to 3 months.

Pumpkin Toffee Dump Cake

Pumpkin Toffee Dump Cake

Pumpkin Toffee Dump Cake was such a hit at my house it didn't last 24 hours! This is the perfect dessert for Thanksgiving and Christmas! 
Print Recipe


  • 3.5 cup Pumpkin puree How to make Pumpkin Puree in Article or you can use can.
  • 12 oz Evaporated Milk
  • 1 cup Light Brown Sugar
  • 1 tbsp Cinnamon
  • 4 large Eggs
  • 2 tsp Pumpkin Pie Spice
  • 1 box Spiced Cake Mix
  • 1 bag Health pieces
  • 1 bag chopped or pecan pieces if desired
  • 1 cup butter, melted


  • Heat oven to 350°
  • Coat 9x13 inch pan with cooking oil or spray.
  • Combine pumpkin puree, evaporated milk, brown sugar, cinnamon, eggs, and pumpkin spice.
  • Pour mixture in pan and spread to be even.
  • Pour cake mix over the top of the pumpkin mixture and spread even.
  • Pour melted butter over the top of the cake mix.
  • Place heath pieces over the top of the whole cake.
  • Add Pecans if desired.
  • Bake for 55 minutes or until a toothpick has very little pumpkin on it. I check mine at 45 minutes.
Servings: 8 servings
Author: Shelley King
Cost: $8

Other SPM Pumpkin Desserts

Chocolate Chip Oatmeal Cookies

Pumpkin Oatmeal

Spice Chocolate Chip Muffins

Pumpkin Pie Spice Recipe

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