INGREDIENTS:

1 15 oz can pumpkin puree

1 10 oz can evaporated milk

1 cup light brown sugar

3 eggs

2½ teaspoons cinnamon

1 teaspoon ginger

pinch nutmeg

1 box yellow cake mix

¾ cup butter melted

1 cup coarsely crushed graham crackers

½ cup toffee bits

Toffee Dessert Sauce

½ cup butter

1 cup lightly packed dark-brown sugar

¾ cup heavy cream

Directions:

Preheat oven to 350 degrees.

Spray a 9 × 13 baking pan lightly with cooking spray. In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and spices. Stir to combine. Pour into your prepared pan.

Sprinkle your entire box of cake mix on top, followed by graham cracker crumbs and toffee chips. Pour your melted butter evenly on top.

Bake for 50-60 minutes until center is set and edges are lightly browned.

Sauce:

Combine butter, sugar, and cream in a medium saucepan and bring to a boil over high heat.

Reduce heat to medium-low and boil, stirring frequently, until sauce thickens and darkens slightly, about 4 minutes.

NOTES

Baking time is 50 – 60 minutes

Pasted from <http://recipesfoodandcooking.com/2013/09/06/pumpkin-toffee-dump-cake/>