Pumpkin-Toffee Dump Cake

Name: Pumpkin-Toffee Dump Cake
Prep time: 15 min
Total time: 2 min
Ingredients: 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 Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)

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Prep Time: 15 minutes

Total: 2 hours, 20 minutes

Servings: 15

Author : Tablespoon Kitchens

Ingredients

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1 box (3.4 oz) Jell-O™ vanilla instant pudding & pie filling mix1 1/2 cups milk1 box Betty Crocker™ Super Moist™ yellow cake mix1/2 cup canned pumpkin (not pumpkin pie mix)2 teaspoons ground cinnamon1 teaspoon ground ginger1 bag (8 oz) Hershey’s™ Heathtoffee bits (about 1 1/3 cups)1/4 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)

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Instructions

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Step 1

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.

Step 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.

Step 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.

Step 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.