Pumpkin Espresso Toffee Dump Cake
A delightful and easy-to-make pumpkin espresso toffee dump cake that captures the essence of fall with minimal effort and maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup Pumpkin Puree
- 1 cup Hot Espresso or Strong Coffee
- 1 box Yellow Cake Mix
- 1 cup Toffee Bits
- ½ cup Unsalted Butter
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9×13 inch baking dish with cooking spray or butter.
- Mix together the pumpkin puree and hot espresso in a large mixing bowl until smooth.
- Add the yellow cake mix on top of the pumpkin and espresso mixture without mixing it fully.
- Sprinkle the toffee bits over the cake mix.
- Melt the unsalted butter and pour it over the toffee bits.
- Bake for 30 to 35 minutes or until a toothpick inserted comes out clean.
- Cool for 10 minutes before serving.
Notes
Serving suggestions include whipped cream or vanilla ice cream, along with cinnamon or caramel for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: pumpkin, espresso, dessert, fall recipe, dump cake