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    You are in: Home / Recipes / Pumpkin Pecan Dump Cake Recipe
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    Pumpkin Pecan Dump Cake

    Pumpkin Pecan Dump Cake. Photo by Crafty Lady 13

    1/1 Photo of Pumpkin Pecan Dump Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    10 mins

    50 mins

    Motley Oklahoman's Note:

    Best dump cake recipe ever. So good, so easy, and makes everyone swoon!

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees. Prepare a 9X13 pan.
    2. 2
      In a large bowl, mix first set of ingredients. Pour pumpkin mixture into prepared pan.
    3. 3
      Sprinkle yellow cake mix over pumpkin mixture. Gently press with spoon then sprinkle on nuts. Drizzle with melted butter.
    4. 4
      Bake in preheated oven for 50 minutes or until edges are lightly browned. Allow to cool as long as you can before stuffing yourself silly.

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    Ratings & Reviews:

    • on October 24, 2013


      Very easy to make and simply delicious.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 20, 2013


      I used Pillsbury's sugar-free yellow cake mix and fat-free evaporated milk, as well as Splenda instead of sugar. I had to cook it longer to get the cake to set (probably because of the changes I made). The end result has a nice fluffy texture, great taste and isn't too sweet. I had one piece and am taking the rest to work. I know all my coworkers are going to enjoy this cake. Made for My 3 Chefs October 2013.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pumpkin Pecan Dump Cake

    Serving Size: 1 (216 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 508.4
    Calories from Fat 244
    Total Fat 27.2 g
    Saturated Fat 9.5 g
    Cholesterol 91.0 mg
    Sodium 592.1 mg
    Total Carbohydrate 61.1 g
    Dietary Fiber 2.4 g
    Sugars 33.8 g
    Protein 8.4 g

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