Pumpkin-Toffee Dump Cake

Ingredients

1

box (3.4 oz)  vanilla instant pudding & pie filling mix

1 1/2

cups milk

1

box yellow cake mix

1/2

cup canned pumpkin (not pumpkin pie mix)

2

teaspoons ground cinnamon

1

teaspoon ground ginger

1

bag (8 oz)  toffee bits (about 1 1/3 cups)

1/4

cup  vanilla frosting (from 16-oz container)

Steps

• 1

  Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• 2

  In large bowl, beat pudding mix and milk with whisk about 2 minutes or until thickened. Stir in cake mix, pumpkin, cinnamon and ginger until well mixed. Spread batter evenly in bottom of pan (mixture will be thick). Reserve 1/3 cup of the toffee bits, and sprinkle remaining toffee bits on top.
• 3

  Bake 29 to 33 minutes or until toothpick inserted in center of cake comes out almost clean. Cool completely in pan, about 1 hour 30 minutes.
• 4

  Heat frosting in microwavable bowl 10 to 15 seconds or until easy to drizzle. Drizzle frosting over cake; sprinkle with reserved 1/3 cup toffee bits.