Pumpkin Dump Cake

NOMNOM: The fifth recipe is called Pumpkin Dump Cake. Don't let the name fool ya, it doesn't taste anything like dump...actually this is my favorite recipe yet! The nice crunchy toffee and graham cracker on top mixes well with soft cake and pumpkin on the bottom. There's no better dessert for the fall season and adding a nice scoop of ice cream goes great on top.

Ingredients are as follows:
1 15 oz can Pumpkin Puree
1 10 oz can Evaporated Milk
1 cup light brown sugar
3 eggs
3 tsp pumpkin pie spice
1 box yellow cake mix
1 cup (2 sticks) butter melted
1 cup coarsely crushed graham crackers or pecans
1/2 cup toffee bits (optional)

How to:
Preheat oven to 350

Spray a 9×13 baking pan lightly with cooking/baking spray

In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine

Pour into your prepared pan

Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips

Pour your melted butter evenly on topBake for 45-50 minutes until center is set and edges are lightly browned

My Opinion: This is a must for the fall and winter season. You'll truly be missing out if you don't try this dessert. And how many other things do you have to do with pumpkin besides find some pumpkin recipes and start baking. This is a great one to start out with. It is best when it's warm with a nice dollop of ice cream and a nice cold glass of milk!

EAT UP! NOMNOM!