It’s no surprise around here that Rhonda loves pumpkins, pumpkin spice and everything Fall. She shared her love of Fall with you in our post for the Pumpkin Spice Martini, and several times since. We are excited to share one of our favorite Fall recipes with you — Bourbon Pumpkin Dump Cake. We keep this recipe in our autumn repertoire, and every year we look forward to the calendar changing so we can enjoy this treat a few times before we move into our Christmas season of treats. One bite of this yummy, pumpkin spice treat will have you yearning to wear sweaters and smell the scent of falling leaves. An added bonus to this recipe is that it is so easy, just dump the ingredients together, pop in the oven and let that pumpkiny good scent fill your kitchen and home.
To make this delicious dessert you need a can of pumpkin, evaporated milk, brown sugar, eggs, pumpkin pie spice (of course!) yellow cake mix, melted butter, coarse crushed graham crackers, bourbon and toffee bits.
Preheat your oven to 350 degrees and spray a 9 x 13 inch baking pan with cooking spray. In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin spice. Combine and pour into baking pan.
Sprinkle the entire box of cake mix over the pumpkin mixture. Top with graham cracker crumbs. Then sprinkle with toffee bits.
Pour melted butter followed by bourbon over the top of the cake. Bake for 45-50 minutes.
Serve warm topped with vanilla ice cream. Yes…please!!!
We enjoy serving Bourbon Pumpkin Dump Cake to family and friends or enjoy baking a batch just for us to munch on for a few days. If your family is not a pie-kind-of-family (not sure if we can still be friends if that is true), Bourbon pumpkin dump cake could be a delicious alternative to pumpkin pie at a Thanksgiving Feast. This treat is great served with whipped topping or ice cream with a little sprinkle of pumpkin pie spice on the top. The sweet flavor of the bourbon with the graham and toffee bits enhances the spicy flavor of the pumpkin…so delish!