Pumpkin Butterfinger Dump Cake
A delightful fall treat combining smooth pumpkin puree and crunchy Butterfinger pieces topped with a buttery, golden crust.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 can Pumpkin Puree
- 1 cup Butterfinger Pieces
- 1 box Yellow Cake Mix
- ½ cup Caramel Sauce
- ½ cup Butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- Prep a 9×13 inch baking dish by greasing it.
- Combine the pumpkin puree and caramel sauce in a bowl.
- Pour the pumpkin mixture into the prepared baking dish.
- Sprinkle the Butterfinger pieces over the pumpkin layer.
- Add the yellow cake mix on top of the Butterfinger layer.
- Drizzle the melted butter over the cake mix.
- Bake for 40-45 minutes until golden brown.
- Let it cool for 10-15 minutes.
- Serve with optional extra caramel sauce and ice cream.
Notes
Serve warm for the best experience! Customize with nuts or different candies if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: pumpkin dump cake, fall dessert, easy cake recipe, pumpkin spice, Butterfinger