I haven’t been baking much lately. And by “lately” I mean “in months”. Not that I’m a huge baker by ANY means, but I do usually whp something dessert-y up for family dinner on Sundays. Two weeks ago I chose a fun recipe for the kids to help me with and it reminded me how much THEY love baking, and I thought I need to get back into this, even if it’s just for the kids.
So! I found a Pumpkin Dump Cake recipe! Dump cakes are super-easy because – you know – the idea is just dumping a bunch of ingredients in a dish and baking it. This is not as easy as previous dump cakes that don’t even require a mixing bowl, but it was still easy enough for the kids to do most of it!
1 15 oz can Pumpkin Puree
1 20 oz can Evaporated Milk
1 cup light brown sugar
3 eggs slightly beaten
4 tsp pumpkin pie spice
1 box yellow cake mix
1 cup (2 sticks) butter melted
1 cup coarsely crushed graham crackers (about 5 “sheets” of crackers)
1 cup of Heath Bar Toffee Bits
- Preheat oven to 350
- Spray a 9Ã—13 baking pan lightly with cooking/baking spray
- In a large bowl combine the eggs, pumpkin, milk, sugar and pumpkin pie spice.
- Pour mixture into pan
- Sprinkle your entire box of cake mix on top
- Pour melted butter over the top
- Sprinkle graham crackers and toffee chips over the top
- Bake for 50-60 minutes until tester clean and edges are brown.
- The mixture in the pan is very fluid, if you have a deep pan, it might be better. Mine was a shallow baking pan and just putting it in the oven caused the mixture to almost “splash” out of the pan.
- The pieces come out more like a cobbler than a cake. There were pictures on Pinterest of the recipe in perfect square segments. Those people must be magicians, because I’ve never seen a dump cake come out like that. This one was actual more “cake like” than others I’ve done, but still…don’t imagine perfect square pieces.