Pumpkin Toffee Crunch Dump Cake
A delightful and easy fall dessert featuring layers of pumpkin puree and toffee, topped with a crunchy cake mix crust.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 15 oz Pumpkin Puree
- 1 cup Toffee Sauce
- 1 box Yellow Cake Mix
- 1 cup Heath Bits
- 1/2 cup Unsalted Butter
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9×13-inch baking dish with cooking spray or butter.
- Spread the pumpkin puree evenly at the bottom of the dish.
- Drizzle the toffee sauce over the pumpkin puree.
- Add the yellow cake mix by sprinkling it over the top without mixing.
- Top with Heath bits and scatter small pieces of butter over the cake mix.
- Bake for 45-50 minutes or until golden brown and set.
- Cool for 10 minutes before serving.
Notes
Serve warm with whipped cream or vanilla ice cream. For added flavor, drizzle with extra toffee sauce and sprinkle with cinnamon.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 25g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: dump cake, pumpkin dessert, fall recipes, toffee, easy desserts, autumn baking
Find it online: https://basilboard.com/pumpkin-toffee-crunch-dump-cake-autumn/