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I love pumpkin dump cake. There are lots of different variations of this popular recipe out there but I think this is the easiest one to remember and make. Serve cool with whipped cream. Make sure to sprinkle the butter over the cake mix evenly for the crunchiest topping.
Ingredients
- 1 (29 ounce) can pumpkin puree
- 1 (12 fluid ounce) can evaporated milk
- 3 large eggs
- ½ cup packed brown sugar
- ½ cup white sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 (15.25 ounce) package spice cake mix
- ½ cup coarsely chopped pecans
- ½ cup melted butter
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch pan.
Step 2
Combine pumpkin, evaporated milk, eggs, and both sugars in a large bowl. Stir in cinnamon, ginger, cloves, and salt. Pour into the prepared pan. Sprinkle dry cake mix evenly over pumpkin filling. Sprinkle pecans over cake mix. Drizzle melted butter over the top.
Step 3
Bake in the preheated oven until the edges are lightly browned, about 50 to 60 minutes. Allow to cool.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 434 | |
| % Daily Value * | |
| Total Fat20g | 26% |
| Saturated Fat9g | 46% |
| Cholesterol76mg | 25% |
| Sodium658mg | 29% |
| Total Carbohydrate58g | 21% |
| Dietary Fiber4g | 13% |
| Total Sugars42g | |
| Protein8g | |
| Vitamin C4mg | 18% |
| Calcium145mg | 11% |
| Iron2mg | 12% |
| Potassium340mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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