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Pumpkin-Toffee Dump Cake

Prep 15 min
Total 2 hr 20 min
Servings 15

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. MORE+ LESS-

By Tablespoon Kitchens

August 13, 2018

Ingredients

box (3.4 oz) Jell-O™ vanilla instant pudding & pie filling mix

1 1/2

cups milk

box Betty Crocker™ Super Moist™ yellow cake mix

1/2

cup canned pumpkin (not pumpkin pie mix)

teaspoons ground cinnamon

teaspoon ground ginger

bag (8 oz) Hershey’s™ Heath™ toffee bits (about 1 1/3 cups)

1/4

cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)

Steps

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1

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
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.
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.
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.

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Expert Tips

This cake is perfect to pair with a big scoop of vanilla ice cream.
Betty Crocker™ Rich & Creamy cream cheese or creamy white frosting also makes a great drizzle garnish for this cake.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 250
Calories from Fat: 60

% Daily Value

Total Fat: 7g; 11%
Saturated Fat 4g 19% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 320mg; 13%
Potassium: 75mg; 2%
Total Carbohydrate: 44g; 15%
Dietary Fiber 0g 0% Sugars 22g
Protein: 1g

% Daily Value*:

Vitamin A: 25%; 25%
Vitamin C: 0%; 0%
Calcium: 8%; 8%
Iron: 4%; 4%

Exchanges:

1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;