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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!
Course:
Dessert
Keyword:
Pumpkin, Dump cake, Pumpkin and Toffee dump cake
Servings:
8
servings
Author:
Shelley King
Cost:
$8
Ingredients
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
Instructions
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.