Dawn's Pumpkin Pecan Dump Cake

Ready in 1 hour

My friend Dawn sent me this recipe to try, and I did... It's like a pumpkiny custard on the bottom and crumb topping on top, and loaded with nuts. It's just plain WONDERFUL! Great anytime, but also for the holidays, and a lot easier and quicker than making a pie :D I made this for the Cake-A-Thon to honor Chef-I-Am October 2007. I know she would have loved this cake Here's to you Tina!

Top-ranked recipe named "Dawn's Pumpkin Pecan Dump Cake"

3 avg, 1 review(s) 100% would make again

Ingredients

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29 ounce Canned pumpkin
12 ounce Evaporated milk fat free
3/4 cup Egg beaters
1 cup Splenda granular
1 teaspoon Salt
3 teaspoon Cinnamon
18 1/4 ounce box yellow cake mix
1 1/2 cup pecans; chopped
1 cup Smart Balance Light; melted
8 ounce Cool Whip

Original recipe makes 12

Servings  

Preparation

Preheat oven to 350.

In a mixing bowl, combine first 6 ingredients, until well blended.

Pour batter into a 9x13" greased pan.

Sprinkle DRY cake mix on top, then cover with pecans.

Pour melted margarine or butter over top.

Bake 50-60 mins., or until golden brown.

Serve with Cool Whip on top.

Credits

Added on Award Medal
Calories Per Serving: 505 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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