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Pumpkin-Toffee Dump Cake

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  • Prep 15 min
  • Total 2 hr 20 min
  • Servings 15
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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.
Updated Aug 13, 2018
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  • 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)


  • 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.

Expert Tips

  • tip 1
    This cake is perfect to pair with a big scoop of vanilla ice cream.
  • tip 2
    Betty Crocker™ Rich & Creamy cream cheese or creamy white frosting also makes a great drizzle garnish for this cake.

Nutrition Information

No nutrition information available for this recipe
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