Let's just call this one what it is. Dump cakes are called dump cakes because you literally dump quickly blended ingredients in the baking pan.
The secret ingredient in a dump cake is boxed cake mix - while shopping in Walmart I spied Pillsbury sugar free yellow cake mix, Suzi Shaw remembered this old Southern Living recipe and together we concocted this knock your socks off holiday dessert.
A dump cake is typically made in a 9x13 Pyrex baking dish, but for a holiday I use a large shallow Corning Ware oval or decorative glass baking dish.
Lets get to baking... this is an ooey gooey pumpkin pudding like cake that has added touches of pecans and toffee! Remember that while there is no added sugar in this recipe, it is not low calorie, so keep it for a holiday table. Having a dessert such as this one, after you have filled yourself with turkey or prime rib is pretty self limiting!
- One, 15-ounce can Libby’s pure pumpkin
- One 5-ounce can evaporated milk (NOT sweetened condensed milk)
- 3 eggs
- 1/2 cup Splenda brown sugar
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- One 16 ounce package Pillsbury Moist Supreme Sugar Free Classic Yellow Cake Mix
- 1/2 cup butter, melted
- 1/2 cup chopped pecans
- 1/2 cup coarsely chopped Sugar Free Russell Stover Toffee candies
- Preheat oven to 350 degrees F. Coat a 9 x 13 inch baking dish or a large shallow casserole with vegetable cooking spray.
- In a medium bowl, combine pumpkin, evaporated milk, eggs, Splenda brown sugar, pumpkin pie spice, and salt; mix well and pour into baking dish.
- Sprinkle the cake mix over the pumpkin mixture, then the pecans and chopped toffee. Evenly drizzle with butter.
- Bake 50 to 55 minutes, or until toothpick inserted near center comes out clean. Cool completely, then serve with a small scoop of Breyers No Sugar Vanilla if so inclined.