Pumpkin Dump Cake

Pumpkin Dump Cake

Components

Unique recipe makes 1 – 9×13 inch pan Change Servings
Makes servings US Metric Regulate Recipe (Assist)
  • 1 (29 ounce) can pumpkin puree

  • three eggs

  • 1/2 cup packed brown sugar

  • 1/2 cup white sugar

  • 1 (12 fluid ounce) can evaporated milk

  • 1 teaspoon floor cinnamon

  • half teaspoon floor ginger

  • 1/four teaspoon floor cloves

  • 1/2 teaspoon salt

  • 1 (18.25 ounce) package deal spice cake combine

  • 1/2 cup coarsely chopped pecans

  • 1/2 cup melted butter

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  • PREP

    10 minutes

  • COOK

    50 minutes

  • READY IN

    1 hr

Pumpkin Dump Cake

Instructions

  1. Preheat oven to 350 levels F (one hundred seventy five levels C). Grease a 9×13 inch pan.
  2. In a big bowl, mix pumpkin puree, eggs, brown sugar, white sugar and milk. Stir in cinnamon, ginger, cloves and salt. Pour into pan. Sprinkle dry cake combine evenly over the pumpkin filling. Sprinkle pecans over the cake combine. Drizzle melted butter over all.
  3. Bake within the preheated oven for 50 to 60 minutes, or till the sides are flippantly browned. Permit to chill.

Vitamin

  • Energy
  • 434 kcal
  • 22%
  • Carbohydrates
  • fifty eight.four g
  • 19%
  • Ldl cholesterol
  • eighty two mg
  • 27%
  • Fats
  • 20.1 g
  • 31%
  • Fiber
  • three.5 g
  • 14%
  • Protein
  • 7.6 g
  • 15%
  • Sodium
  • 658 mg
  • 26%

* % Day by day Values are based mostly on a 2,000 calorie eating regimen.

Recipe by Carolyn Busch

“There are totally different variations of this widespread recipe. I feel that is the simplest one to recollect and to do. Serve cool with whipped cream. Be sure to sprinkle the butter over the cake combine evenly for the crunchiest topping.”

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