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5
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7
votes
Pumpkin Dump Cake
Dump cakes are famous for having both an intensely crunchy top layer as well as a soft and supple interior, so they are great dessert anytime!
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
Course:
Dessert
Cuisine:
American
Servings:
12
Calories:
437
kcal
Author:
Karlynn Johnston
Ingredients
One
29
Ounce canned pumpkin puree
One
12
Ounce can evaporated milk
3
eggs
1/2
cup
granulated sugar
1/2
cup
brown sugar
2
teaspoon
pumpkin pie spice
1/2
teaspoon
cinnamon
1
spice cake mix
1
cup
chopped pecans
3/4
cup
butter
(cold and thinly sliced)
Instructions
Preheat oven to 350°
Grease a 9X13 baking dish with cooking spray and lightly flour.
Mix the pumpkin, evaporated milk, pumpkin pie spice, cinnamon, sugars, and eggs in a large bowl.
Pour the batter into the prepared pan.
Mix the pecans with the cake mix and sprinkle evenly over top of the batter.
Cut the cold butter in very thin slices and place it on top evenly, covering as much as you can.
Bake for 1 hour
Serve it warm or cold with whipped cream.
Nutrition
Calories:
437
kcal
|
Carbohydrates:
51
g
|
Protein:
4
g
|
Fat:
25
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
10
g
|
Trans Fat:
0.5
g
|
Cholesterol:
71
mg
|
Sodium:
393
mg
|
Potassium:
218
mg
|
Fiber:
2
g
|
Sugar:
38
g
|
Vitamin A:
421
IU
|
Vitamin C:
0.3
mg
|
Calcium:
67
mg
|
Iron:
3
mg