Pumpkin Dump Cake

Step 1

Preheat oven to 350°F. Spray a 13 x 9 inch baking dish with baking spray.

Step 2

In a large bowl whip together pumpkin, evaporated milk, vanilla, granulated sugar, brown sugar, flour, pumpkin pie spice, salt and eggs using an electric mixer or whisk. Whip until fully combined then pour into the baking dish.

Step 3

Sprinkle cake mix evenly all over the top covering pumpkin completely. Sprinkle the top with pecans and toffee bits.

Step 4

Pour melted butter evenly over pecans and toffee bits. Bake for 50-60 minutes or until set when gently shaken and the top is golden. (Check at 40 minutes and lay a piece of aluminum foil loosely on top to prevent over browning.)

Step 5

Cool in the pan for 2 hours on a cooling rack then chill for at least 2 hours before cutting. Store leftovers chilled.