Easy Pumpkin Dump Cake

15 oz. can pure pumpkin, not pie filling

12 oz. can evaporated milk

3 eggs

1 c. light brown sugar

3 t. pumpkin pie spice

1 box yellow cake mix*

2 sticks butter, sliced

1 c. graham crackers, coursely chopped

1/2 c. toffee bits, garnish

1 T. caramel syrup, garnish

vanilla ice cream

Preheat oven to 350. Spray 9x13 dish. Combine pumpkin, milk, eggs, sugar, and pumpkin pie spice in large mixing bowl. Pour in sprayed dish. Sprinkle entire box of cake mix* on top. Add crushed graham crackers. Scatter butter slices over top, covering as much of the cake mix as possible. Bake 45-50 minutes until center is set and edges are browned. Serve warm with vanilla ice cream and drizzled with caramel sauce and toffee bits. YUM!

*cake mixes used to 18 oz, but now they are 15 and 13. If using a 15 oz. box, add 2/3 c. more dry cake mix, and for 13 oz. add additional 1 c. dry cake mix, for recipe to turn out right.