Don't let the name of this dessert scare you off! It's called a Dump Cake because of the method of creating it. You literally are "dumping" one ingredient right on top of the other, making it very simple and quick to assemble.
It really DOES taste & look like an upside down pumpkin pecan pie--all the flavors & textures topped with a sweet and slightly crunchy topping--without all of the work!
Preheat your oven to 350F.
In a large mixing bowl, stir together the pumpkin, evaporated milk, eggs, cinnamon, salt and sugar.
Pour the batter into a 9"x13" baking dish.
Evenly sprinkle the cake mix over the top and drizzle it all over with the melted butter.
Bake for 55-65 minutes or until the top of the cake begins to lightly brown. Allow to cool completely before cutting.
Serve with a dollop of whip cream and a sprinkle of nutmeg on top.
~~You can use the canned pumpkin pie mix and cancel the cinnamon.
~~You can use yellow cake mix, just raise the cinnamon to 3 teaspoons or use 3 teaspoons pumpkin pie spice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (88g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 119 (63%)|
|Amt Per Serving||% DV|
|Total Fat 13.2g||18 %|
|Saturated Fat 8.3g||42 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 36.7mg||11 %|
|Sodium 131mg||5 %|
|Potassium 139.5mg||4 %|
|Total Carbohydrate 16.8g||5 %|
|Dietary Fiber 4.4g||17 %|
|Sugars, other 12.4g|
|Protein 2.1g||3 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 188
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