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Picture of Pumpkin Dump Cake
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 5680 kcal 284 %
  • Fat 268 g 412 %
  • Saturated 136 g 678 %
  • Carbs 762 g 254 %
  • Fiber 36 g 144 %
  • Protein 91 g 181 %
  • Cholesterol 1133 mg 378 %
  • Sodium 5754 mg 240 %
  • Calcium 2714 mg 271 %
  • Magnesium 464 mg 110 %
  • Potassium 4196 mg 89 %
  • Iron 28 mg 158 %
  • Zinc 11 mg 104 %
  • Phosphorus 3139 mg 448 %
  • Vitamin A 8599 µg 955 %
  • Vitamin C 44 mg 49 %
  • Thiamin (B1) 2 mg 155 %
  • Riboflavin (B2) 4 mg 309 %
  • Niacin (B3) 15 mg 95 %
  • Vitamin B6 2 mg 125 %
  • Folate equivalent (total) 710 µg 178 %
  • Vitamin B12 3 µg 141 %
  • Vitamin D 11 µg 72 %
  • Vitamin E 20 mg 137 %
  • Vitamin K 167 µg 139 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Pumpkin Dump Cake

Ingredients

  • 2 (15 ounce) cans pumpkin puree
  • 1 (12 ounce) can low-fat evaporated milk
  • 3 large eggs
  • 1 cup packed light brown sugar
  • 1 tablespoon pumpkin pie spice
  • ½ teaspoon salt
  • 1 (8 ounce) package reduced-fat cream cheese, softened
  • ½ cup confectioners' sugar
  • ⅓ cup low-fat milk
  • 1 (15.25 ounce) package organic yellow cake mix (see Ingredient Note)
  • ½ cup butter (1 stick), melted
  • ½ cup chopped pecans (Optional)

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