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Jill_Bauer

Dumpy Pumpkin Cake: Toffee Bits, Pecans & Graham Crackers--Oh My!

by on ‎11-04-2014 07:10 PM

Hi, everyone!


I love everything about pumpkin. I love the shape. I love the color. I love the smell. And I LOVE the taste. So many holiday recipes—like pumpkin pie—are steeped in tradition. But, I stumbled upon a dump cake recipe that’s fun and different and calls for…you know what’s coming, don’t you…pumpkin.


Dumpy Pumpkin Cake


Dumpy Pumpkin Cake


This recipe is prepared with Temp-tations® Floral Lace 18-Piece Bake and Serve Set (K41206).


Ingredients:



  • 1 (15-oz) can pumpkin puree

  • 1 (10-oz) can evaporated milk

  • 1 cup dark brown sugar

  • 3 eggs, slightly beaten

  • 2 tsp pumpkin pie spice

  • 1 box yellow cake mix

  • 1 cup coarsely chopped pecans

  • 1/2 cup broken graham crackers (not crumbs)

  • 1/2 cup toffee bits

  • 2 sticks butter, melted

  • Whipped cream (optional garnish)


Preparation:



  1. Preheat the oven to 350°F. Spray a 13" x 9" pan with cooking spray.

  2. Combine the pumpkin, evaporated milk, sugar, eggs, and spice. Pour the mixture into the pan. Sprinkle the dry cake mix on top, followed by the nuts, graham crackers, and toffee. Pour the melted butter evenly over all.

  3. Bake for 45–50 minutes, or until the center is set and the edges are lightly browned. Serve with a dollop of whipped cream, if desired.


I hope you’ll consider this treat for your holiday spread this year. Or, if you just can’t break away from those classics, make it for another occasion...think dinner with friends, a church potluck, office party, or just a quiet Saturday night at home.


Have a terrific night…see you soon!


XOXO,
—Jill

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