1/2cuptoffee bits(You can use toffee chocolate bits as well)
Preheat oven to 350 degrees. Grease an iron skillet with butter or nonstick spray.
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.
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.
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.
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.
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.