Pumpkin Pie Dump Cake

Pumpkin Pie Dump Cake

4.7 of 5 (6)
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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 170.2
  • Total Fat: 11.8 g
  • Cholesterol: 18.5 mg
  • Sodium: 104.4 mg
  • Total Carbs: 13.6 g
  • Dietary Fiber: 1.4 g
  • Protein: 4.3 g

View full nutritional breakdown of Pumpkin Pie Dump Cake calories by ingredient
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Number of Servings: 20


    1 15 ounce can pumpkin
    1 12 ounce can evaporated milk
    9 packets Splenda
    1/2 tsp nutmeg, ground
    1/2 tsp cloves, ground
    1/2 tsp ginger, ground
    3/4 cup egg substitute, liquid (Egg Beaters)
    I box yellow dry cake mix
    1 cup pecans
    3/4 cup light butter


Combine the first seven ingredients in a mixing bowl. Pour into a 9x13 pan sprayed with nonstick spray. Sprinkle top with cake mix. Top with nuts, then drizzle top with butter. Bake 350 degrees for 50 minutes. Cut into 20 squares.

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Member Ratings For This Recipe

  • Incredible!
    3 of 3 people found this review helpful
    OMG!! This recipe was so delish! All of my friends loved it. If you pair it with vanilla ice cream it also tastes really good. The vanilla makes the flavors of the pie just pop. - 11/21/09

    Was this review helpful?   yes  No

  • Incredible!
    3 of 3 people found this review helpful
    Oh made this last night just to see if it would work for Thanksgiving....We will definitely be having this as part of our Thanksgiving meal. And as often as possible. - 10/23/09

    Was this review helpful?   yes  No

  • Very Good
    2 of 3 people found this review helpful
    I love the spices in this. - 4/30/09

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  • 1 of 2 people found this review helpful
    Great dessert! - 11/9/10

    Was this review helpful?   yes  No

  • 1 of 2 people found this review helpful
    Like what Donna Franklin makes - 10/23/10

    Was this review helpful?   yes  No
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