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Pumpkin Dump Cake

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Submitted by lianef

YIELD

1 cake

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

4 4
LARGE LARGE EGGS
beaten
1 ½ 355
CUPS ML SUGAR
1 5
TEASPOON ML SALT
2 1E+1
TEASPOONS ML CINNAMON
1 5
TEASPOON ML NUTMEG
½ 2.5
TEASPOON ML CLOVES
2 473
CUPS ML PUMPKIN
cooked
12 346.8
OUNCES ML/G EVAPORATED MILK
null *
1 1
EACH EACH CAKE MIX, YELLOW
½ 118
CUP ML PECANS
chopped
2 226
STICKS G MARGARINE
melted *

Directions

Mix first 8 ingredients together.

Pour into a 13×9 inch pan.

Sprinkle cake mix evenly over pumpkin mixture.

Sprinkle chopped pecans over the cake mix, then pour melted margarine evenly over the cake mix.

Bake at 350℉ (180℃) for 1 hour (or more). Watch time as ovens vary somewhat.

Serve with Cool Whip on top.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 395g (13.9 oz)
Amount per Serving
Calories 1068 26% from fat
 % Daily Value *
Total Fat 31g 47%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 214mg 71%
Sodium 1527mg 64%
Total Carbohydrate 64g 64%
Dietary Fiber 7g 28%
Sugars g
Protein 29g
Vitamin A 386% Vitamin C 10%
Calcium 26% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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