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  • Prep 10 min
  • Total 60 min
  • Servings 16

An easy fall cake that is "dumped" into a pan and baked. MORE + LESS -

Girl Who Ate Everything
March 7, 2017

Ingredients

1
can (29 oz) pure pumpkin (not pumpkin pie filling)
1
can (12 oz) evaporated milk
3
whole eggs
1
cup white sugar
3
teaspoons cinnamon
1
box Betty Crocker™ SuperMoist™ yellow cake mix
1
cup chopped pecans (optional)
3/4
cup butter, melted

Steps

Hide Images
  • 1
    Preheat oven to 350°F and grease a 9x13 baking dish.
  • 2
    In a large bowl, mix pumpkin, milk, eggs, sugar, and cinnamon until well blended. Spread pumpkin mixture in prepared baking dish. Mixture will be very wet.
  • 3
    Sprinkle cake mix evenly on top of the batter. If adding pecans, sprinkle them over the cake mix. Pour melted butter over the top of the cake mix. Bake 50 minutes.
  • 4
    Cool completely. Top with whipped cream or ice cream.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
182.0
% Daily Value
Total Fat
11.1g
17%
Saturated Fat
6.7g
34%
Cholesterol
55.5mg
18%
Sodium
36.6mg
2%
Potassium
185.0mg
5%
Total Carbohydrate
19.2g
6%
Dietary Fiber
1.7g
7%
Sugars
16.3g
Protein
3.0g
% Daily Value*:
Vitamin C
4.30%
4%
Calcium
8%
8%
Iron
5.20%
5%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • Dump cake -- not the most eloquent name for a dessert, but it's amazing! Simple, decadent, and always a crowd pleaser. Straight pumpkin out of the can isn't really that appetizing, so add some cinnamon and sweeten it up a bit with some simple ingredients. The smell of the pumpkin and spices baking will bring fall right into your house. This is the great alternative to your everyday pumpkin pie, for those of you who want to switch it up a bit. The result is a creamy pumpkin layer topped with a buttery crust. Enjoy this pumpkin dessert with some whipped cream or a big scoop of ice cream.

© 2017 ®/TM General Mills All Rights Reserved

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