Pumpkin Toffee Dump Cake Dessert

Pumpkin desserts are perfect this time of year, and I wanted something special for a dinner party.  Looking around on the internet for something different, I came across a really interesting recipe called Pumpkin Dumpkin at Kraft Recipes.  Naturally, I thought I could make it a bit better by changing a few things.  I did want to credit the inspiration, though, as I don’t think I would have thought of this method on my own.  Now that I have made this, expect to see more variations in the future!  I have always liked toffee flavor with pumpkin, and thought that would be better than the cheesecake pudding called for in the inspiration recipe.

Pumpkin Toffe Dump Cake ~ From My Carolina Home

So, out came the ingredients.  I made the pudding first and let it sit overnight to really have it firm rather than the 5 minutes in the original recipe. But I think as long as you make it first, it would work with just the baking and cooling time to set.  I cut down the Cool Whip, changed the flavor of the pudding to vanilla, and garnished with toffee chips.

Pumpkin Toffe Dump Cake ~ From My Carolina Home

I sprayed the pan with cooking spray, then lined the pan with parchment instead of wax paper, and sprayed it with cooking spray.  I mashed the corners well, so they fit closely.  Preheat the oven.

Pumpkin Toffe Dump Cake ~ From My Carolina Home

Then I mixed up the pumpkin layer ingredients.

Pumpkin Toffe Dump Cake ~ From My Carolina Home

Pumpkin mixture was poured into the prepared baking dish.

Pumpkin Toffe Dump Cake ~ From My Carolina Home

Dry yellow cake mix was evenly spread over the top of the pumpkin mixture.

Pumpkin Toffe Dump Cake ~ From My Carolina Home

One and a half sticks of melted butter was poured over the top, trying to distribute it evenly across the cake mix.

Pumpkin Toffe Dump Cake ~ From My Carolina Home

After baking, the ‘crust’ is formed from the cake mix on the top.

Pumpkin Toffe Dump Cake ~ From My Carolina Home

Of course, now I have to flip it so the flaky crust is on the bottom. This is why the pan is lined with parchment. I can lift the cake out easily, and set it on a towel for a moment. The cake is still hot at this point, I only let it sit for a 10 minutes before doing this part.

Pumpkin Toffe Dump Cake ~ From My Carolina Home

Invert the baking pan over the top of the cake.

Pumpkin Toffe Dump Cake ~ From My Carolina Home

Using the towel for leverage, flip the entire unit over, so the cake is back in the pan, pumpkin layer on top.

Pumpkin Toffe Dump Cake ~ From My Carolina Home

Take out the pudding from the refrigerator, and add 1/2 the tub of Cool Whip to it. I liked the richer topping made with less Cool Whip, but you could add the whole thing if you like a lighter, fluffier topping.

Pumpkin Toffe Dump Cake ~ From My Carolina Home

Sprinkle the top with toffee chips, and refrigerate until ready to eat.

Pumpkin Toffe Dump Cake ~ From My Carolina Home

I have made this a couple of times now, and find I really like it with the topping of crushed Heath bars. That little bit of chocolate really made the dessert just that much more special.

Pumpkin Toffe Dump Cake ~ From My Carolina Home

Yum, guests ate it up both times!! I barely got the photos, LOL!!

Pumpkin Toffe Dump Cake ~ From My Carolina Home

It makes three lovely layers of yum with a light topping, crunchy crust, and rich pumpkin flavor.

Pumpkin Toffe Dump Cake ~ From My Carolina Home

Pumpkin Toffee Dump Cake

(adapted from Pumpkin Dumpkin on Kraft Recipes)

1 pkg. (3 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup milk
15 oz. can pumpkin puree
1 cup evaporated milk
3/4 cup sugar
2 eggs
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. vanilla
1 box (16.5-oz.) yellow cake mix
1-1/2 sticks butter, melted
1/2 of an 8 oz tub Cool Whip Whipped Topping, thawed
6 oz (about 1/2 pkg) Toffee chips or crushed Heath bar chips

Preheat oven to 350 degrees. Begin with making vanilla pudding by combining instant vanilla pudding with milk, mixing well and put in refrigerator. Mix pumpkin with next six ingredients and mix well. Line the bottom and sides of a 13x 9 baking pan with parchment paper, and then pour in the pumpkin mixture. Spread dry yellow cake mix over pumpkin. Drizzle melted butter over cake mix as evenly as possible. Bake at 350 degrees for 50-60 minutes or until golden brown in color. Let stand about 10 minutes, then lift cake out by the paper, invert the baking dish over it and flip it over. Carefully remove parchment paper. Let cool completely; refrigerate. Mix pudding with 1/2 tub of Cool Whip. Spread over the top of dessert. Top with toffee chips or Heath bar chips. Keep refrigerated.

Pumpkin Toffe Dump Cake ~ From My Carolina Home

I think it would be wonderful with butterscotch pudding flavor, but DH isn’t a fan. I can envision making one all chocolate too, yum! But I’d have to figure out the recipe substitutions for the pumpkin. Ah, maybe later. For autumn special meals, the pumpkin is perfect. I think this would make a great dessert for Thanksgiving, something new instead of the same pumpkin pie.

Here’s a pdf for you! Pumpkin-Toffee-Dump-Cake

What’s your favorite pumpkin dessert?

16 thoughts on “Pumpkin Toffee Dump Cake Dessert

  1. Rosemaryflower

    This looks like a really yummy cake.
    I do not like cool whip though. I wonder if there are other options. I think cool whip tastes baaad 😀
    Happy Monday already, Carole

  2. Phyllis Smith

    Well hello again.

    You changed my mind this morning, had planned to make a pumpkin pound cake but after reading your pumpkin dump cake I changed my mind. Already had mose of the ingredients and planned a trip to the store so will be making your treat today. Need to pick up my nuts and dried fruits for the fruitcake and fruit cookies too make as gifts so my baking season has started.

    Have a great day,

    Phyllis from Ga.

  3. Brenda Ackerman

    Good Morning Carole! This recipe sounds and looks delicious; I know we will be trying it at our home soon. Thank you so much for sharing it. Have a fantastic creative day!

  4. manasotavacation

    Looks like another 5 pounds for ME!!! Oh, well, what a way to go…..yum. I am going to try the butterscotch too!
    Thanks for the pdf

  5. liz brown

    Carole: This recipe looks great. I cannot use Cool Whip in my recipes, so I may just omit. I made your orange pumpkin bread. The batter was very heavy, Is this correct? The pumpkin flavor was very light. It was good, & it all went, so a success. Thanks.

  6. Linda Salmon

    Pumpkin pudding is available in stores now. It is a seasonal item. I think I’ll use with Cool Whip on the top. It has a mild flavor not srong.

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