Nutrition Facts
Servings Per Recipe: 24
Serving Size: 1 serving
Amount Per Serving
Calories 231.4
Total Fat 12.1 g
Saturated Fat 5.2 g
Polyunsaturated Fat 2.9 g
Monounsaturated Fat 3.2 g
Cholesterol 46.3 mg
Sodium 246.3 mg
Potassium 122.7 mg
Total Carbohydrate 28.2 g
Dietary Fiber 1.1 g
Sugars 8.4 g
Protein 3.8 g
Vitamin A 49.3 %
Vitamin B-12 2.1 %
Vitamin B-6 2.9 %
Vitamin C 1.7 %
Vitamin D 1.8 %
Vitamin E 2.5 %
Calcium 8.8 %
Copper 5.6 %
Folate 6.9 %
Iron 4.2 %
Magnesium 4.5 %
Manganese 13.5 %
Niacin 2.7 %
Pantothenic Acid 3.4 %
Phosphorus 13.7 %
Riboflavin 8.6 %
Selenium 4.8 %
Thiamin 4.7 %
Zinc 3.0 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Pumpkin Dump Cake

View the full Pumpkin Dump Cake Recipe & Instructions
Submitted by: LRONNGREN

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Pumpkin Dump Cake

85 calories of Cake, yellow, dry mix, light, (0.04 package (18.50 oz))

49 calories of Butter, salted, (0.03 cup)

31 calories of Walnuts, (0.04 cup, chopped)

23 calories of Granulated Sugar, (0.03 cup)

20 calories of Milk, canned, evaporated, (0.04 can (13 oz))

9 calories of Egg, fresh, whole, raw, (0.13 large)

5 calories of Pumpkin, canned, without salt, (14.17 grams)

0 calories of Nutmeg, ground, (0.04 tsp)

0 calories of Cloves, ground, (0.02 tsp)

0 calories of Ginger, ground, (0.02 tsp)

0 calories of Salt, (0.02 tsp)


Nutrition & Calorie Comments  

I accidentally left out the sugar completely, but it still worked. I’m sure it’s better with the added sweetness of the sugar (and will make it again WITH the sugar) but if you wanted to intentionally make the dessert with less sugar, it can be done, as my mistake proved. Submitted by:
VHUDSTER
(1/25/21)
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My first dump cake! Very good but 24 pieces, you don't get much cake for the calories!
I did use splenda and skim evaporate milk, so cut some.
I did cook it for 50 min, but since this was my first I'm not sure how to tell if done.
Very good, will make again! I hope it freezes well! 		Submitted by:
CD11848877
(2/12/14)
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A great recipe for Thanksgiving! I make it with fat free-evap milk, and pecans instead of walnuts. Looking forward to trying some of the lower cal versions posted by other members. Submitted by:
SRWOODSY
(10/30/09)
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to make this more of diet use SPLENDA for the sugar--
the evaporated milk can be "fat free" ..nuts can be optional..by patting down the cake mix you can a crust like topping..most of my square dancers thought I had made a crust..this is really a great recipe for a group..we all enjoyed it... 		Submitted by:
HARRIETT40
(3/5/09)
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I have made this for years, only now I alter it a bit. I use fat-free evap milk, egg beaters and splenda. It cuts the calories. I also use no-sugar added cake mix, again cuts the calories and carbs. either way, YUMMY! Submitted by:
MRS4WHEELBOB
(3/3/09)
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