Pumpkin Espresso Toffee Dump Cake
A sweet and easy dump cake that combines the warm flavors of pumpkin and coffee with a crunchy toffee topping, perfect for fall gatherings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 cup brewed espresso (or strong coffee)
- 1 box (15.25 oz) yellow cake mix
- 1 cup toffee bits
- 1/2 cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9×13-inch baking dish by lightly greasing it with cooking spray or butter.
- Mix the pumpkin puree and brewed espresso in a large mixing bowl until smooth.
- Add the yellow cake mix evenly on top of the pumpkin mixture without mixing.
- Sprinkle the toffee bits over the cake mix.
- Melt the unsalted butter and pour it evenly over the top.
- Bake for 40 to 45 minutes until the edges are golden brown and the center is set.
- Cool for 10-15 minutes before serving.
Notes
Serve warm with whipped cream or vanilla ice cream. You can also add caramel sauce and garnish with cinnamon or chocolate shavings.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin, dump cake, dessert, fall recipe, easy baking, espresso
Find it online: https://basilboard.com/fall-pumpkin-espresso-toffee-dump-cake/