Pumpkin Toffee Crunch Cake
1 (29 oz) can pure pumpkin purée
3 eggs, beaten
1 (12oz) can evaporated milk
2 tsp. pumpkin pie spice
1 box yellow cake mix
1 1/4 cup sugar
1 cup graham cracker crumbs
1 cup butter, melted
1/2 cup toffee bits
Preheat oven to 350˚. Lightly grease 9 x 13 baking dish. In prepared dish, mix pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice until well blended. Scrape down sides and spread batter in pan.
Sprinkle yellow cake mix evenly over top. Sprinkle graham cracker crumbs followed by toffee bits over top. Drizzle melted butter evenly over cake.
Bake 55 minutes until the cake is lightly brown, testing with a toothpick until it comes out clean. Cool before serving and refrigerate leftovers.
Serves 15
by: Jennifer Folliard
