Yellow Bliss Road · by Kristin Maxwell★ 4.8 (12)
Pumpkin Dump Cake
NUTRITION · PER SERVING60M COOK
CAL 23%·PRO 13%
CARBS 54G46% OF CAL
2G FIBER15G OTHER37G TOTAL SUGAR
FAT 26G50% OF CAL
12G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A dump-and-bake fall dessert combining pumpkin pie and cake in one dish. Topped with pecans and butterscotch from the cake mix, it's spiced and comforting.
dessertamericanbaked good🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Yellow Bliss Road →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 15 ounces pumpkin puree (not pie filling)
- 12 ounces evaporated milk
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 3 large eggs
- 3 teaspoons pumpkin pie spice
- 15 ounce box of yellow cake mix
- 1 cup butter (melted)
- 1 cup chopped walnuts and/or pecans
- 1/4 cup brown sugar (for sprinkling on the top)
At a glance
PER SERVING · TIME 60M
CAL 23%·PRO 13%
CARBS 54G46% OF CAL
2G FIBER15G OTHER37G TOTAL SUGAR
FAT 26G50% OF CAL
12G SAT14G 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
- 50m
- Sodium
- 428mg
- Total sugar
- 37g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 174mg
- Calcium
- 181mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 428MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.