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Pumpkin-Toffee Dump Cake

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Updated Aug 13, 2018
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Just when you thought you had reached the peak of your pumpkin obsession, we’d like to introduce you to this toffee-topped pumpkin dump cake. And just in case pumpkin and toffee weren’t enough to take it over the top, the cream cheese frosting drizzled on top should do the trick.

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Pumpkin-Toffee Dump Cake

  • Prep Time 15 min
  • Total 2 hr 20 min
  • Servings 15
  • Ingredients 8
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Ingredients

  • 1 box (3.4 oz) Jell-O™ vanilla instant pudding & pie filling mix
  • 1 1/2 cups milk
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1/2 cup canned pumpkin (not pumpkin pie mix)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 bag (8 oz) Hershey’s™ Heathtoffee bits (about 1 1/3 cups)
  • 1/4 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting (from 16-oz container)

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
  • Step 
    2
    In large bowl, beat pudding mix and milk with whisk about 2 minutes or until thickened. Stir in cake mix, pumpkin, cinnamon and ginger until well mixed. Spread batter evenly in bottom of pan (mixture will be thick). Reserve 1/3 cup of the toffee bits, and sprinkle remaining toffee bits on top.
  • Step 
    3
    Bake 29 to 33 minutes or until toothpick inserted in center of cake comes out almost clean. Cool completely in pan, about 1 hour 30 minutes.
  • Step 
    4
    Heat frosting in microwavable bowl 10 to 15 seconds or until easy to drizzle. Drizzle frosting over cake; sprinkle with reserved 1/3 cup toffee bits.

Nutrition

No nutrition information available for this recipe

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