Pumpkin Dump Cake
Pumpkin Dump Cake
Servings
Ingredients
- 1 can (29 oz.) pumpkin
- 1 can (12 oz.) evaporated milk
- 3 eggs
- 1 cup sugar
- 1 tsp. salt
- 2 teaspoons pumpkin pie spice
- 1 box yellow cake mix
- 1 cup chopped pecans
- 2 sticks butter - melted
Instructions
- Preheat oven to 350 degrees.
- Mix first six ingredients and pour into 9 x 13 greased pan.
- Sprinkle with cake mix.
- Cover with pecans.
- Pour melted butter over top and bake for 50 minutes.
- Great served warm out of the oven with whipped cream or vanilla ice cream on top.
Nutrition
Calories: 454kcal | Carbohydrates: 81g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 734mg | Potassium: 114mg | Fiber: 2g | Sugar: 54g | Vitamin A: 110IU | Vitamin C: 0.3mg | Calcium: 160mg | Iron: 2mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Hi Andrea! I love cream cheese! I think it would be greated added to this recipe! Like a pumpkin cheese cake flavor! Yum! -Amy
I was wondering if I could add pats of cream cheese into the pumpkin mixture before the cake mix…… am going to try it and then we will see. I will let you know. I still give this a 5 star rating!!!
Just made this and it is awesome! It is very light and my husband asked if there was any Carmel in this cake. It is a 5 star cake. Every one enjoy – it is so easy to make!
I just saw this on TV this moning. Always looking for new and different deserts. Especially fast and easy ones. This Pumpkin Dump cake is a much for me to make next. Thank you AMY! You are my kind of cook. Love your recipes and advice. Never too old to learn new tricks and I am getting old! LOL
This rich, creamy dessert replaced pumpkin pie at our house this Thanksgiving. It was THAT good.