The Girl Who Ate Everything · by Christy Denney★ 4.3 (82)
Pumpkin Dump Cake
NUTRITION · PER SERVING55M COOK
CAL 9%·PRO 5%
CARBS 24G56% OF CAL
1G FIBER15G SUGAR8G OTHER
FAT 7G39% OF CAL
4G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A pumpkin dump cake with a simple assembly: pumpkin puree and evaporated milk are topped with cake mix and pecans, then baked until the edges are crispy and the center gooey. A crowd-pleasing fall dessert.
dessertamericanbaked good🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on The Girl Who Ate Everything →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 1 15 oz can pumpkin puree (not pumpkin pie filling)
- 1 12 oz can evaporated milk
- 3 whole eggs
- 1 cup brown sugar
- 2 teaspoons pumpkin pie spice (see note for substitute)
- 1 15.25 ounce box yellow cake mix (a spice cake mix can be substituted)
- 1 cup chopped pecans (optional)
- 3/4 cup butter (melted)
At a glance
PER SERVING · TIME 55M
CAL 9%·PRO 5%
CARBS 24G56% OF CAL
1G FIBER15G SUGAR8G OTHER
FAT 7G39% OF CAL
4G SAT3G 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
- 5m
- Cook
- 50m
- Sodium
- 164mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 61mg
- Calcium
- 51mg
- Iron
- 0.63mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 164MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.