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.
½cuptoffee bits(You can use toffee chocolate bits as well)
¾cupmelted butter
Maple Sauce
½cupmaple syrup
2Tablespoonsbutter
1cuppowdered sugar
Instructions
Preheat oven to 350 degrees. Grease a 10" iron skillet with butter or oil 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 the oven and bake for 60 minutes or until a toothpick in the 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 powdered 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 the dump cake out of the oven and either sprinkle with powdered 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
VARIATIONS
Change out the yellow cake mix for another flavor that would complement the pumpkin.
Change the pecans for almonds or walnuts or omit them altogether.