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

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    MTpockets's Note:

    What do you do when you need a holiday dessert and you need it fast? You whip up a moist delicious cake! This is wounderful and you're guests are sure to love this. You can serve ala mode with a dallop of whipped cream.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat Oven to 350'.
    2. 2
      Mix all except cake mix and butter until blended.
    3. 3
      Transfer to an ungreased 9x13 pan, and sprinkle dry cake mix over entire mixture.
    4. 4
      Then pour melted butter over cake mix.
    5. 5
      Bake at 350' for 45 minutes to 1 hour but no longer.
    6. 6
      Cool before serving.

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    Ratings & Reviews:

    • on December 26, 2008

      55

      Made this to take to a family Christmas dinner. Got lots of approval and several requests for the recipe. I did substitute 1/4 tsp cloves for the nutmeg. (Not a fan of nutmeg), and I added 1 cup of chopped pecans to the top of cake before baking. Baked the cake for 55 minutes, because the center still looked a little runny after 45 minutes. Served the cake while still a little warm and topped with whip cream. Sensational! Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 23, 2008

      45

      This dump cake is a little more work than the standard dump cake recipe, but it's worth it. It would be a hard recipe to mess up. No need to measure everything exactly. Like me, you can use regular milk if you don't have evaporated milk on hand (or you can find a recipe for evaporated milk on zaar, but it's more work than it's worth). It'd be good with some granola or something crunchy on the top for texture.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 10, 2007

      45

      Way Better the next day.. It was a bit too runny after making it (even after letting it cool), so I stuck it in the fridge and it was GREAT the next day.. I have made other versions of Dump Cake which I prefer to this (for ease sake).. I gave this a "loved it" rating because my husband seemed to do just that...

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

    Read All Reviews (7)

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    Nutritional Facts for Pumpkin Pie Dump Cake

    Serving Size: 1 (241 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 753.6
     
    Calories from Fat 325
    43%
    Total Fat 36.1 g
    55%
    Saturated Fat 18.5 g
    92%
    Cholesterol 154.9 mg
    51%
    Sodium 670.7 mg
    27%
    Total Carbohydrate 101.7 g
    33%
    Dietary Fiber 2.2 g
    8%
    Sugars 67.5 g
    270%
    Protein 9.7 g
    19%

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