Pumpkin-Toffee Dump Cake

Contributed By: Linda Permar


1 box, (3.4 oz) Jell-O™ vanilla instant pudding & pie filling mix
1 1/2cups milk
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2cup canned pumpkin, (not pumpkin pie mix)
2teaspoons ground cinnamon
1teaspoon ground ginger
1 bag, (8 oz) Hershey’s™ Heath™ toffee bits (about 1 1/3 cups)
1/4cup Betty Crocker™ Rich & Creamy vanilla frosting, (from 16-oz


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

Helpful Hints:

Prep 15 min
Total2 hr 20 min
Servings, 15.
Expert Tips
This cake is perfect to pair with a big scoop of vanilla ice cream.
Betty Crocker™ Rich & Creamy cream cheese or creamy white frosting
also makes a great drizzle garnish for this cake.

Return To List Of Recipe Titles