“A yummy dump cake suitable for those pressed for time!” - by AELFIE
Ingredients
Adjust Servings
Original recipe yields 1 - 9x13 inch pan
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, whisk together the pumpkin, sugar, salt, nutmeg, ginger, cloves and cinnamon. Stir in the milk, then beat in the eggs one at a time. Pour pumpkin mixture into the prepared pan.
- Sprinkle the yellow cake mix over the pumpkin mixture, then sprinkle on the pecans. Drizzle melted butter over all. Bake in the preheated oven for 55 minutes, or until the edges are lightly browned. Allow to cool.
Nutrition
Amount Per Serving (12 total)
- Calories
- 443 cal
- 22%
- Fat
- 21.2 g
- 33%
- Carbs
- 58.3 g
- 19%
Based on a 2,000 calorie diet
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Reviews (65)
Rate This Recipe
"A good and easy recipe. Like it much better than pumpkin pie. Can easily use lower fat alternatives (low fat evaporated milk, and egg substitute)without any problems. I like to cut in the cold butter ..." See moreinto the cake mix and then stir in the nuts. It makes for better distribution of the butter. Oh, and if you toast the nuts first it intesifies the flavor. Kids loved it."
Betsy Babe
"A HUGE hit each time I make it & take it somewhere (I can't make it just for home becaused we can't leave it alone!) One thing I changed, instead of using all the different spices I simply used 4 tsp ..." See morepumpkin pie spice."
Rieann
"I love this recipe. I do tweak it a bit. I add half of the Cake mix into the pumpkin mixture to make a firmer pumpkin base when cooked. Since I used half of the cake mix in the batter I cut back on ..." See morethe Butter to 1/3 cup. Everyone loves it so much that, every time I serve it I have printed out recipes to hand out. "
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