The days are getting shorter, the nights are cooling off, and we’ve even had some delightfully rainy days. Yes, we said delightful! We love all things fall—overcast, drizzly afternoons perfect for lighting candles, reading, baking, or crafting.
Even though the temps are creeping back into the 90s, we’ve had our first taste of fall, and there’s no turning back. It’s all flannel, pumpkins, and spice(s) until Christmas! Labor Day weekend is the unofficial end of summer anyway.
So, to welcome the season, here’s an easy, cozy Pumpkin Spice Dump Cake recipe:
Pumpkin Spice Dump Cake
Ingredients:
- 1 (15 oz) can pumpkin purée
- 1 can evaporated milk
- 1 cup brown sugar
- 3 eggs
- 3 tsp pumpkin pie spice
- 1 box yellow cake mix
- 1 cup (2 sticks) butter, melted
- 1 cup coarsely crushed graham crackers (or pecans)
- ½ cup toffee bits (optional)
- Cool whip or vanilla ice cream, for serving
Instructions:
- Preheat oven to 350°F. Lightly spray a 9×13-inch pan.
- Mix pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice. Pour into the pan.
- Sprinkle cake mix over pumpkin mixture, then top with graham crackers (or pecans) and toffee bits.
- Drizzle melted butter evenly over the top.
- Bake 45–50 minutes, until center is set and edges are lightly browned.
- Serve warm with cool whip or vanilla ice cream.
Enjoy every cozy, spiced bite!
HAPPY FALL, Y’ALL!
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