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Pumpkin Dump Cake  

A super, duper delicious pumpkin recipe.
Course Cake, Dessert, Holiday
Cuisine All-American
Keyword cake mix, nuts, pumpkin
Prep Time 10 minutes
Cook Time 1 hour
Servings 12 servings
Calories 420kcal
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 1 15 oz can canned pumpkin
  • 1 12 oz can evaporated milk
  • 3 eggs, lightly beaten
  • 1 cup sugar
  • 4 teaspoons pumpkin pie spice
  • 1 box yellow cake mix or butter, pecan or spice flavored cake mix
  • 1 cup chopped pecans or walnuts
  • 3/4 cup butter, melted
  • Pumpkin Pie Spice
  • 4 tablespoons ground cinnamon
  • 4 teaspoons ground nutmeg
  • 4 teaspoons ground ginger
  • 3 teaspoons ground allspice
  • 1 teaspoons ground cloves

Instructions

  • Heat oven to 350º Grease bottom and sides of a 13 x 9 baking dish.
  • In medium bowl, beat pumpkin, milk, eggs, sugar and pumpkin pie spice with wire whisk until smooth. Pour into pan. Sprinkle dry cake mix over pumpkin mixture. Sprinkle with nuts. Pour melted butter evenly over top.
  • Bake for 50 to 60 minutes or until knife inserted in center comes out clean. Cool completely.
  • For Pumpkin Pie Spice: Mix all ingredients together and store in an air tight container.

Nutrition

Serving: 1g | Calories: 420kcal | Carbohydrates: 57g | Protein: 4g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 71mg | Sodium: 433mg | Potassium: 106mg | Fiber: 3g | Sugar: 36g | Vitamin A: 440IU | Vitamin C: 0.6mg | Calcium: 144mg | Iron: 1.9mg