Skillet Pumpkin Dump Cake with Pecans & Toffee

Skillet Pumpkin Dump Cake is an easy to make fall dessert. A creamy pumpkin filling is topped with a boxed cake mix then sprinkled with crunchy pecans and toffee bits for a slice of sweet seasonal flavor. And that drizzle of maple sauce just brings it to a whole new level! Great for now or make it your new go-to Thanksgiving dessert.

Overhead of baked pumpkin cobbler with scoop of ice cream on top and drizzle of maple sauce.

Who doesn’t love dump cakes?! It is one of the easiest desserts to make and comes out delicious every time! This year I wanted to make a dessert that had all the fall flavors like pumpkin, pumpkin spice, pecans and maple rolled into one but was hassle-free. Enter this fall dump cake.

Pouring maple glaze on dump cake in skillet.

What is a dump cake?

Basically, it is a layer of fruit and a layer of boxed cake mix dumped in a pan and  finished with a topping of butter. In this instance, I substituted  pumpkin pie filling for the fruit and added a topping of pecans and toffee. What you get is a creamy pumpkin layer, aka pumpkin pie, a moist cake layer that bakes like a cobbler and a super crunchy toffee nut topping that is to die for.  I mean, can you think of an easier, more delicious dessert for fall than this?

Closeup slice of Skillet Pumpkin Dump Cake on white plate showing layers.

Just look at those layers of yumminess! All that warm maple sauce and melting ice cream just oozing down the sides of the cobbler. So what are you waiting for, get into the kitchen and make this fantastic treat! But first, check out the few tips I have below that will have you turning out dump cakes to perfection every time.

Tips

  • This recipe uses pumpkin puree or solid pumpkin. Do not confuse it with pumpkin pie filling!
  • Change out the yellow cake mix for another flavor that would complement the pumpkin. I like to use butter pecan or spice cake for a change of pace or give Tres Leches a try.
  • Don’t care for pecans? You can use almonds or walnuts as well or leave off altogether. The topping won’t be crunchy but you can sub in some toffee bits in their place.
  • The toffee bits in this recipe can be left off if you want a less sweet dessert.
  • Maple sauce is a delicious, rich fall flavor to top this dump cake with but caramel sauce is also an awesome addition.
  • Store pumpkin cake, tightly sealed, in the refrigerator for up to 4 days. When ready to eat, just heat up each slice in the microwave for about one minute then top with a scoop of vanilla ice cream. It’s as good as when it first came out of the oven.

How to make skillet pumpkin cobbler

Ingredients for pumpkin filling on white table.

  1. Gather 6 simple ingredients for yummy pumpkin layer. Make sure you are using pumpkin puree and not pumpkin pie filling.

Steps to make pumpkin layer.

  1. In a medium bowl, combine pumpkin puree, brown sugar and eggs. Add evaporated milk.
  2. Sprinkle in salt and spices. 
  3. Add vanilla extract for a richer flavor.
  4. Mix well. You don’t want any lumps in your pumpkin filling!

Pumpkin filling poured into skillet.

  1. Pour into an iron skillet that has been sprayed with a nonstick spray or rubbed with butter.

Steps to make cake and topping layers.

  1. Now this is the easiest part! Grab a box of cake mix, chopped pecans, a half cup of toffee bits and butter.
  2. Pour cake mix evenly over the top of pumpkin filling.
  3. Drizzle melted butter over the cake mix, making sure to cover every inch of the dry mix.
  4. Sprinkle with pecans and toffee bits. Now bake it for about 1 hour and that’s it!

Overhead of baked skillet pumpkin cobbler with scoop of ice cream on top and drizzle of maple sauce.

I like to serve this Skillet Pumpkin Dump Cake warm right out of the pan. And it has to have a big scoop of ice cream on top and plenty of maple sauce! I’m drooling just thinking about it! If serving it right away, just scoop it up with a large serving spoon. If you want to slice it, cool and place in the pumpkin cobbler in the refrigerator for at least 30 minutes then slice. Reheat each slice by microwaving it for about 1 minute. I love this warm dessert in the fall when it’s cold outside and I’ve even had it in place of pie for Thanksgiving! It’s so much easier than pie and still gives all those pumpkin vibes you want after your feast. Enjoy!

More pumpkin recipes

Maple Pumpkin Bread with Pecan Streusel is not your ordinary pumpkin bread! This bread has maple flavor mixed in then it’s topped with loads of crunchy pecan crumbs. It’s like dessert for breakfast!

Pumpkin Cheesecake Brownies are rich, fudgy brownies swirled with pumpkin cheesecake for the perfect indulgent fall treat.

Pumpkin Pecan Pie for when you don’t want to make your mind up between pumpkin pie or pecan pie!

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Overhead of baked pumpkin cobbler with scoop of ice cream on top and drizzle of maple sauce.

Skillet Pumpkin Dump Cake with Pecans & Toffee and Maple Sauce

Skillet Pumpkin Dump Cake is an easy to make dessert. Layers of creamy pumpkin filling, moist cake & crunchy topping make this perfect for fall & holiday dinners.
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 12 servings
Calories: 361kcal
Author: Linda Warren

Ingredients

Pumpkin Layer

  • 1 can pumpkin
  • 3/4 cup evaporated milk
  • 2 eggs
  • 1/2 cup brown sugar
  • 2-3 teaspoons pumpkin pie spice
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt

Cake layer

  • 1 yellow cake mix
  • 1/2 cup pecans chopped
  • 1/2 cup toffee bits (You can use toffee chocolate bits as well)
  • 3/4 cup melted butter

Maple Sauce

  • 1/2 cup maple syrup
  • 2 Tablespoons butter
  • 1 cup confectioner’s sugar

Instructions

  • Preheat oven to 350 degrees. Grease an iron skillet with butter or nonstick spray.

Pumpkin Layer

  • In a medium bowl, combine pumpkin, evaporated milk, eggs, brown sugar, pumpkin pie spice, salt and vanilla extract. Mix well.
  • Pour into bottom of prepared iron skillet.

Cake Layer

  • Sprinkle the cake mix over the pumpkin layer, making sure to cover all the filling.
  • Melt butter and pour over the cake mix. You have to make sure to wet every square inch of the cake mix.
  • Sprinkle the pecans and toffee pieces on top of the butter.
  • Place in oven and bake for 60 minutes or until toothpick in center comes out clean.

Maple Sauce

  • While cake is baking, combine maple syrup and butter in a small saucepan.
  • Bring to a boil and cook 2 minutes.
  • Remove from heat and add confectioner’s sugar, stirring until smooth.
  • Note: This maple sauce needs to be served warm or it will start to harden. If it does, just pop it into the microwave for 20-30 seconds and it will be good to go.

To finish

  • Take dump cake out of oven and either sprinkle with confectioner’s sugar or drizzle with maple glaze.
  • If serving immediately, use a large spoon to scoop out into dishes. Top with ice cream and additional warm maple glaze.
  • If you want to slice it, chill first then slice. You can then warm it in the microwave for about 1 minute then top with ice cream and drizzle with maple sauce.
  • Makes 12 servings.

Notes

Tips

  • This recipe uses pumpkin puree or solid pumpkin. Do not confuse it with pumpkin pie filling!
  • Change out the yellow cake mix for another flavor that would complement the pumpkin. I like to use butter pecan or spice cake for a change of pace or give Tres Leches a try.
  • Don't care for pecans? You can use almonds or walnuts as well or leave off altogether. The topping won't be crunchy but you can sub in some toffee bits in their place.
  • The toffee bits in this recipe can be left off if you want a less sweet dessert.
  • Maple sauce is a delicious, rich fall flavor to top this dump cake with but caramel sauce is also an awesome addition.
  • Store pumpkin cake, tightly sealed, in the refrigerator for up to 4 days. When ready to eat, just heat up each slice in the microwave for about one minute then top with a scoop of vanilla ice cream. It's as good as when it first came out of the oven.

Nutrition

Calories: 361kcal | Carbohydrates: 40g | Protein: 3g | Fat: 22g | Saturated Fat: 12g | Monounsaturated Fat: 1g | Cholesterol: 78mg | Sodium: 240mg | Potassium: 126mg | Fiber: 1g | Sugar: 36g | Vitamin A: 617IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg
Skillet Pumpkin Dump Cake with Pecans & Toffee

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