pumpkin spice dump cake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 293.2
  • Total Fat: 21.0 g
  • Cholesterol: 76.3 mg
  • Sodium: 130.7 mg
  • Total Carbs: 23.3 g
  • Dietary Fiber: 2.4 g
  • Protein: 6.6 g

View full nutritional breakdown of pumpkin spice dump cake calories by ingredient


Introduction

Fruit crisp alternative to pumpkin pie Fruit crisp alternative to pumpkin pie
Number of Servings: 12

Ingredients

    1.5 cup Libby's 100% pure canned pumpkin
    3 large Egg, fresh, whole, raw
    2 tsp Cinnamon, ground
    .5 tsp Ginger, ground
    .25 tsp Cloves, ground
    .25 tsp Nutmeg, ground
    12 fl oz Milk, canned, evaporated
    1 stick Butter, salted
    6 oz Walnuts
    .75 cup Granulated Sugar
    1 serving Betty Crocker Super Moist Spice Cake Dry Mix (by BETSEY_T)

Directions

Add beaten eggs, pumpkin, sugar and dry spices in a large bowl. Blend in canned milk. Dump mixture into lightly greased 9 x 13 pan. Sprinkle dry cake mix over all. Top with 1 stick melted butter and chopped walnuts. Bake at 350 for 45-50 minutes until lightly browned on edges and set in center of cake. Serve with whipped cream.

Serving Size: 10 servings