Pumpkin Butterfinger Dump Cake
A delightful and easy-to-make dump cake that combines the warmth of pumpkin with the delicious crunch of Butterfinger candy, perfect for fall gatherings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 can Pumpkin Puree
- 1 cup Butterfinger Pieces
- 1 box Yellow Cake Mix
- 1 cup Caramel Sauce
- 1/2 cup 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.
- Layer the pumpkin puree evenly in the bottom of your dish.
- Add the Butterfinger candy pieces generously over the pumpkin layer.
- Sprinkle the yellow cake mix evenly over the Butterfinger layer.
- Drizzle the caramel sauce over the cake mix layer.
- Melt your butter and drizzle it evenly over the top of the cake mix.
- Bake for about 40-45 minutes, or until golden brown and bubbly.
- Cool for 10 minutes before serving.
- Enjoy warm, optionally topped with whipped cream or vanilla ice cream.
Notes
For a richer flavor, consider adding chocolate pudding or nuts. Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: pumpkin, butterfinger, dump cake, fall dessert, easy dessert