Pumpkin Espresso Toffee Dump Cake
A delightful and easy-to-make dessert combining rich pumpkin, bold espresso, and sweet toffee bits into a cozy autumn treat.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 1/4 cup espresso powder or strong brewed espresso
- 1 box yellow cake mix
- 1 cup toffee bits
- 1/2 cup butter, melted
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Combine the pumpkin puree and espresso in a medium bowl until well mixed.
- Spread the pumpkin mixture into the prepared baking dish evenly.
- Pour the yellow cake mix evenly over the pumpkin layer without mixing.
- Add the toffee bits on top of the cake mix.
- Butter the top by drizzling melted butter over the cake mix and toffee bits.
- Bake for 35-40 minutes or until golden brown and bubbly.
- Cool for 15 minutes before serving.
Notes
Serve warm with whipped cream or vanilla ice cream for an extra treat.
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 15g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: pumpkin, dump cake, dessert, fall recipes, easy baking