Pumpkin Dump Cake
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Pumpkin Dump Cake
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Pumpkin Dump Cake is the easiest fall cake recipe made with boxed spice cake mix and pumpkin pie filling and topped with caramel and pecans.
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Ingredients
- 29 ounces canned pumpkin pie filling , not the plain puree
- 12 ounces evaporated milk
- 2 large eggs
- 1 box spice cake mix , 15.25 ounces
- 3/4 cup unsalted butter , melted
- 1/2 cup pecans , chopped
- 1/2 cup Caramel sauce
Instructions
- Heat oven to 350 degrees. Spray bottom of 9x13 inch glass baking dish with cooking spray.
- In a medium glass bowl mix pumpkin pie filling, evaporated milk and eggs.
- Pour filling in baking dish.
- Top with dry spice cake mix; gently shake pan to distribute evenly.
- Pour melted butter over top, tilting pan to cover as much of top with butter as possible.
- Sprinkle with pecans.
- Bake 40-45 minutes or until mostly dry on top and bubbly around edges.
- Allow to cool for 5 minutes before serving. Drizzle with caramel sauce. Serve warm with vanilla ice cream.
Nutrition Information
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Calories
552kcal
(28%)
Carbohydrates
71g
(24%)
Protein
7g
(14%)
Fat
28g
(43%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
84mg
(28%)
Sodium
601mg
(25%)
Potassium
438mg
(13%)
Fiber
8g
(32%)
Sugar
34g
(68%)
Vitamin A
7397IU
(148%)
Vitamin C
4mg
(4%)
Calcium
186mg
(19%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 552 kcal
% Daily Value*
| Calories | 552kcal | 28% |
| Carbohydrates | 71g | 24% |
| Protein | 7g | 14% |
| Fat | 28g | 43% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 84mg | 28% |
| Sodium | 601mg | 25% |
| Potassium | 438mg | 9% |
| Fiber | 8g | 32% |
| Sugar | 34g | 68% |
| Vitamin A | 7397IU | 148% |
| Vitamin C | 4mg | 4% |
| Calcium | 186mg | 19% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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