Pumpkin Espresso Toffee Dump Cake
A delightful and easy dump cake featuring pumpkin, espresso, and toffee for a cozy fall dessert.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 cup brewed espresso (cooled)
- 1 box (15.25 oz) yellow cake mix
- 1 cup toffee bits
- 1/2 cup unsalted butter (melted)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Combine the pumpkin puree and cooled espresso in a large mixing bowl until smooth.
- Add the yellow cake mix evenly over the mixture without stirring.
- Drizzle the melted butter over the cake mix, coating as much of the dry mix as possible.
- Sprinkle the toffee bits generously over the top.
- Bake for 30-35 minutes until golden brown and a toothpick comes out clean.
- Cool for 10-15 minutes before serving.
Notes
Serve warm with vanilla ice cream or whipped cream. Can be customized with spices or chocolate.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin, dump cake, espresso, dessert, fall, toffee
Find it online: https://sweetladle.com/fall-pumpkin-espresso-toffee-dump-cake/