Pumpkin Pie Crunch Dump Cake
This Pumpkin Pie Crunch is like pumpkin pie with a crunchy topping but without the mess of mixing bowls, rolling pins, etc. Mix it, stir it, then bake it, all in the same pan! It can even be made a day ahead and refrigerated. Serve cold.
Pumpkin Pie Crunch Dump Cake
Ingredients:
- 1 29 oz. can pumpkin puree
- 3 eggs lightly beaten
- 1 12 oz. can evaporated milk
- 1 1/4 C. sugar
- 2 to 3 tsp. ground pumpkin pie spice
- 1 18.25 oz pkg. yellow cake mix
- 1 C. graham cracker crumbs
- 1/2 C. toffee bits. (try this toffee, smash up into bits)
- 1 C. butter melted
Instructions:
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Preheat oven to 350 degrees.
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Lightly grease a 9 X 13 baking dish
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Dump pumpkin puree, eggs, evaporated milk, sugar and pumpkin pie spice into the prepared baking dish. (Use this spatula to get every last bit out of the cans!)
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Stir ingredients together, using that same spatula) until well blended.
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Scrape down sides and spread evenly.
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Sprinkle dry cake mix evenly over the pumpkin mixture.
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Sprinkle with graham cracker crumbs.
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Scatter toffee bits over the top.
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Drizzle melted butter over all.
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Bake for 50 to 55 minutes or until the cake is lightly browned and tests done with a toothpick. Cool before serving. Refrigerate overnight, if desired.
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