Decadent Pumpkin Dump Cake

Recipe

Ingredients:

• 1 can (29 ounces) of pumpkin puree 
• 1  can (12 ounces) of evaporated milk
• 4 eggs
• 1 cup light brown sugar
• 1.5  tablespoons of pumpkin pie spice 
• 1 box of spiced cake mix
• 2 cups of chopped pecans, lightly toasted
• 1 stick of butter (sliced)
• 8 ounces (one bag) of Heath milk chocolate toffee bits
• 1 can (14 ounces) of sweetened condensed milk

Instructions:

• Mix the pumpkin puree, evaporated milk, eggs and spice together
• Pour into a greased 9×13 pan
• Top with the dry cake mix and sliced butter
• Bake at 350 degrees for ~30-40 minutes until the fork test comes out clean
• While the cake is baking, mix the sweetened condensed milk, toasted pecans, brown sugar and toffee bits together 
• Once the cake is cooled, spread the topping over the cake
• Serve slightly warm for epic, gooey deliciousness!!

Tips:

• If you like things extra sweet, add a ½ cup of brown sugar to the cake mixture
• The topping will harden a bit in the fridge so serve room temp or slightly warmed to get the full experience of the decadent, gooey topping
• Have fun with toppings! Try Redi Whip, pumpkin pie spice, toffee bits, sea salt caramel topping or a drizzle of chocolate fudge or syrup!