Pumpkin Dump Cake

  • Prep 10 min
  • Total 60 min
  • Servings 16

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™ Super Moist™ yellow cake mix
1
cup chopped pecans (optional)
3/4
cup butter, melted

Steps

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  • 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.

Notes









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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.

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