Pumpkin Dump Cake

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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!

Ingredients

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

Instructions

  1. Preheat oven to 350
  2. Spray a 9×13 baking pan lightly with cooking/baking spray
  3. In a large bowl combine the eggs, pumpkin, milk, sugar and pumpkin pie spice.
  4. Stir
  5. Pour mixture into pan
  6. Sprinkle your entire box of cake mix on top
  7. Pour melted butter over the top
  8. Sprinkle graham crackers and toffee chips over the top
  9. Bake for 50-60 minutes until tester clean and edges are brown.

Notes

  • 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.