Pumpkin Dump Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 15 oz can Libby's 100% Pumpkin Puree10 oz Carnation lowfat evaporated milk3 whole eggs, slightly beaten1 cup sucanat3 tsp pumpkin pie spice1 box Duncan Hines Classic Yellow Cake Mix1/2 c earth balance organic whipped spread, melted1/2 c Mott's Natural Applesauce1 c chopped walnuts (optional)5 tbsp toffee bits
Preheat oven to 350
Spray a 9×13 baking pan lightly with cooking/baking spray
In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.
Pour into your prepared pan.
Sprinkle your entire box of cake mix on top, followed by your nuts and toffee chips. Melt buttery spread, then mix with 1/2 applesauce and pour evenly on top.
Bake for 45-50 minutes until center is set and edges are lightly browned.
Serving Size: 9
Number of Servings: 12
Recipe submitted by SparkPeople user JHURLEY26.
Spray a 9×13 baking pan lightly with cooking/baking spray
In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.
Pour into your prepared pan.
Sprinkle your entire box of cake mix on top, followed by your nuts and toffee chips. Melt buttery spread, then mix with 1/2 applesauce and pour evenly on top.
Bake for 45-50 minutes until center is set and edges are lightly browned.
Serving Size: 9
Number of Servings: 12
Recipe submitted by SparkPeople user JHURLEY26.
Nutritional Info Amount Per Serving
- Calories: 268.9
- Total Fat: 16.8 g
- Cholesterol: 52.3 mg
- Sodium: 166.3 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 2.2 g
- Protein: 5.6 g
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