Pumpkin Toffee Dump Cake (recipesfoodandcooking)


1 15 oz can pumpkin puree
1 10 oz can evaporated milk
1 c light brown sugar
3 eggs
2 1/2 t cinnamon
1 t ginger
pinch nutmeg
1 box yellow cake mix
3/4 c butter melted
1 c coarsely crushed graham crackers
1/2 c toffee bits

Preheat oven to 350 F. Spray a 9 × 13 baking pan lightly with cooking spray. In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and spices. Stir to combine. Pour into your prepared pan. Sprinkle your entire box of cake mix on top, followed by graham cracker crumbs and toffee chips. Pour your melted butter evenly on top. Bake for 50 – 60 min until center is set and edges are lightly browned. Spoon sauce over cake serving.

Toffee Dessert Sauce

1/2 c butter
1 c lightly packed dark-brown sugar
3/4 c heavy cream

Combine butter, sugar and cream in a medium saucepan and bring to a boil over high heat. Reduce heat to medium-low and boil, stirring frequently until sauce thickens and darkens slightly, about 4 min.


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