Pumpkin Dump Cake
Servings: 8
Calories: 571kcal
Ingredients
- 30 ounces pumpkin puree not pumpkin pie filling
- 12 ounces evaporated milk
- 4 eggs
- 1 ½ cups sugar
- 2 teaspoon cinnamon
- 2 teaspoon pumpkin pie spice
- 1 box yellow cake mix
- 1 cup butter
- 1 cup chopped pecans can also use walnuts
- whipped cream for serving
Instructions
- Preheat oven to 350°F
- Spray a 9×13-inch baking dish and set aside.
- In medium-sized mixing bowl, combine pumpkin, milk, eggs, sugar, cinnamon and pumpkin pie spice and mix to combine.30 ounces pumpkin puree, 12 ounces evaporated milk, 4 eggs, 1 ½ cups sugar, 2 teaspoon cinnamon, 2 teaspoon pumpkin pie spice
- Pour into prepared baking dish.
- Pour the dry yellow cake mix evenly over the top of the pumpkin puree mixture.1 box yellow cake mix
- Melt the butter and pour on top of the cake mix.1 cup butter
- Finally, spread the chopped nuts evenly over the top of the cake.1 cup chopped pecans
- Bake for 1 hour.whipped cream for serving
Nutrition
Calories: 571kcal | Carbohydrates: 53g | Protein: 8g | Fat: 38g | Saturated Fat: 18g | Cholesterol: 155mg | Sodium: 285mg | Potassium: 441mg | Fiber: 5g | Sugar: 46g | Vitamin A: 17482IU | Vitamin C: 6mg | Calcium: 176mg | Iron: 2mg