Little Sunny Kitchen · by Diana★ 5.0 (10)
Pumpkin Dump Cake
NUTRITION · PER SERVING70M COOK
CAL 22%·PRO 15%
CARBS 52G47% OF CAL
3G FIBER16G OTHER33G TOTAL SUGAR
FAT 24G48% OF CAL
11G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple pumpkin cake made with cake mix, topped with a pecan streusel. Creamy and spiced, perfect for fall gatherings.
dessertamericanbaked good🔥 oven🥧 baking dishgluten freevegetarian
View the full recipe on Little Sunny Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 x 15 ounce cans pumpkin puree (not pumpkin pie filling)
- 14-16 ounce can evaporated milk
- ¾ cup granulated sugar
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- 4 large eggs (at room temperature)
- 1 x 15-ounce box yellow cake mix
- 1 cup pecans (raw and chopped )
- ¾ cup unsalted butter
At a glance
PER SERVING · TIME 70M
CAL 22%·PRO 15%
CARBS 52G47% OF CAL
3G FIBER16G OTHER33G TOTAL SUGAR
FAT 24G48% OF CAL
11G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h
- Sodium
- 320mg
- Total sugar
- 33g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 70mg
- Calcium
- 198mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 320MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.