Well then.
It’s been a while!
Hence the archive photos I am about to post.
(They were taken in November!)
The crazy part of the year is over. We’re in the homestretch.
Or so I hope.
I’d like to get back into baking. These past couple of months there’s been something every single night…and then the weekends–
Don’t get me started on the weekends.
Six month hiatus aside…
I’m back!
I had all these pictures just itching to be used, and a recipe I’ve been dying to share since Thanksgiving, so here’s the post!
A little late, I know.
This recipe, despite it’s oh-so-flattering name, is de-licious! Creamy and rich and crunchy and chocolate-y and caramelly, all rolled–or should I say dumped–into one decadent dessert.
The dump cake.
It’s super simple, too! What’s better than that?
Simply take some evaporated milk & canned pumpkin and mix those bad boys together.
Add in some sugar, eggs, & spices (yum!). Mix it all together in a big bowl until it resembles some funky-lookin’ orange soup. Dump (I’m totally going to overuse that word in this post) this mixture into a greased 9×13″ pan.
Pretty, I know.
You’re then going to want to take a boxed yellow cake mix (doesn’t have to be sugar-free, that’s just the type I grabbed) and sprinkle it evenly on top of the soupy pumpkin mixture. The cake mix should not sink into the pumpkin mixture. I suggest doing a preliminary, lighter layer before adding on the rest, just so that there’s a base for the mix.
It should look something like this once you’ve sprinkled on the dry cake mix. Once you do this, you’re going to want to take some graham crackers (about a sleeve, give or take a couple) and crush them up into coarse bits. I prefer to use a plastic bag and a rolling pin for this, just so I get some texture variety, which is what you want. You’ll see the larger chunks mixed in with the dusty bits in the next picture.
See?
After this, you get to add the most magical part on top–
toffee bits.
Oh goodness…melted, these babies are sinful.
Pour about about 1/2 a cup on top of the graham crackers. After that, you’ll melt two sticks of unsalted butter and drizzle that butter allllll over the top of the dump cake.
Totally not diet friendly, but that’s beside the point.
Look, see the butter filling up all of the nooks and crannies, soaking into the graham crackers and cake mix?
That’s what you call heaven.
Bake this guy for about 45-50 minutes and let it cool. I recommend eating it warm with a side of vanilla ice cream.
Mouthwatering, right? Let’s get to the recipe.
What you’ll need…
- 1 15 oz. can of pumpkin
- 1 10 oz. can of evaporated milk
- 1 cup light brown sugar
- 3 eggs
- 1 tsp. cinnamon
- 1/4 tsp. all spice
- 1/4 tsp. cloves
- 1/2 tsp. nutmeg
- 1 box yellow cake mix
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup (about 8 sheets) coarsely crushed
- 1/2 cup toffee bits
- Preheat oven to 350. Grease a 9×13″ pan with butter or non-stick spray. Set aside.
- In a large bowl, combine canned pumpkin and evaporated milk. Whisk together.
- Mix in the brown sugar, the eggs, and the spices. Mix all of the ingredients together. Pour into the prepared pan.
- Taking the cake mix, lightly and evenly pour the entire package all over the surface of the pumpkin mixture.
- Taking the graham crackers, distribute on top of the cake mix.
- Evenly sprinkle the toffee bits on top. Drizzle the melted butter over the entire thing.
- Put the dump cake in the oven for 45-50 minutes. The top layers will set and the sides and edges will be golden brown.
- Cool and serve warm with a side of ice cream. Enjoy!
Adapted from this recipe here.
P.S. How are the photos, guys? I added a couple more in-the-process type photos this time. Yay? Nay? Tell me what you think! 🙂
Sweet Grace's Life 