Pumpkin Dump Cake
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Pumpkin Dump Cake calories by ingredient
Number of Servings: 12
Ingredients
-
1 15 oz can Libby's 100% Pumpkin Puree
10 oz Carnation lowfat evaporated milk
3 whole eggs, slightly beaten
1 cup sucanat
3 tsp pumpkin pie spice
1 box Duncan Hines Classic Yellow Cake Mix
1/2 c earth balance organic whipped spread, melted
1/2 c Mott's Natural Applesauce
1 c chopped walnuts (optional)
5 tbsp toffee bits
Directions
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.