My sister and I have made my mom a birthday cake together for the past few years. I love baking with other people – especially my sister 🙂 My mom loves pumpkin and loves toffee, so we found the perfect combination for her. This cake has 3 thin layers – the first layer is more like a pumpkin pie, the second is cake mix crumbles, and the top includes pecans and toffee 🙂
1 15 oz can of Pumpkin
1 10 oz can of evaporated milk OR can use 1 cup regular milk
1 cup brown sugar
2 tsp pumpkin pie spice
1 package yellow cake mix
1/2 cup melted butter
6-8 full graham crackers crumbled
1/2 cup toffee bits
1/2 cup pecan crumbles
Preheat oven to 350 degrees.
First, blend pumpkin, milk, eggs, brown sugar, pumpkin pie spice. Mix until well combined.
Add about 1/3 of the cake mix to mix it in.
Pour into 9×13 greased pan.
Sprinkle remaining cake mix on top, followed by graham crackers, pecans, then toffee. Pour the melted butter on top!
Bake for 45 minutes at 350 degrees.
Let cake cool completely. Serve with a dollop of cool whip 🙂
This recipe was originally found at : http://cookiesandcups.com/pumpkin-dump-cake/
We reduced the butter by half and used skim milk to cut the calories.