Pumpkin Dump Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy pumpkin pie filling topped with pecan butter cake, baked as a single dish. This fall dessert is rich and comforting, perfect served with ice cream after a holiday meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 20- 29 ounce can pumpkin puree (do not use pumpkin pie filling)
- 12 ounce can evaporated milk
- 1 cup brown sugar
- 3 eggs
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 box yellow cake mix
- 1 1/2 cups chopped pecans (divided use)
- 1 cup butter (cut into thin slices)
- cooking spray
At a glance
PER SERVING · TIME 55M
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
- 45m
- Sodium
- 169mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 151mg
- Calcium
- 96mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 169MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.