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Pumpkin Dump Cake
Pumpkin Dump Cake is full of fall flavor with pumpkin and cinnamon. I've added a secret ingredient into the topping to give it more flavor and texture.
Course
Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
50
minutes
minutes
0
minutes
minutes
Total Time
1
hour
hour
Servings
12
servings
Calories
311
kcal
Author
Leigh Anne Wilkes
Ingredients
1
15 oz
pumpkin puree
1
10 oz
evaporated milk
1
cup
dark brown sugar
3
eggs
2
tsp
pumpkin pie spice
1
box
yellow cake mix
1
cup
butter
melted or frozen and grated
1
cup
graham crackers
coarsely chopped
1
cup
pecans
coarsely chopped
Instructions
Preheat oven to 350 degrees F.
Grease a 9x13 pan.
In a bowl, combine pumpkin, milk, sugar, eggs and pumpkin pie seasoning. Mix to combine.
Pour mixture into prepared pan.
Sprinkle the top with the entire box of dry cake mix.
Add graham cracker pieces and or nuts.
Add layer of grated butter, cover entire surface.
Bake for 45-50 minutes or until it is set in the middle and golden brown.
Allow to cool and sit for 15 minutes and serve warm.
Nutrition
Calories:
311
kcal
|
Carbohydrates:
25
g
|
Protein:
3
g
|
Fat:
23
g
|
Saturated Fat:
11
g
|
Cholesterol:
82
mg
|
Sodium:
205
mg
|
Potassium:
91
mg
|
Fiber:
1
g
|
Sugar:
20
g
|
Vitamin A:
550
IU
|
Vitamin C:
1
mg
|
Calcium:
40
mg
|
Iron:
1
mg