Pumpkin Dump Cake Directions:
Preheat the oven to 350°F. Lightly coat a 9×13-inch baking dish with cooking spray.
Whisk the pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice in a large bowl until smooth. Pour into the prepared dish and spread evenly.
Sprinkle the dry cake mix evenly over the pumpkin layer without stirring. Top evenly with the pecans, then slowly pour the melted butter across the entire surface, covering as much of the cake mix as possible.
Bake for 60 minutes. If the center is very loose, continue baking for up to 10 minutes, until the edges are set and the center has only a slight jiggle.
Cool completely, then cover and refrigerate for at least 2 hours before slicing. Serve chilled. Add ice cream or caramel sauce if desired.
WW Points Calculation:
Pumpkin puree: 0 points
Fat-free evaporated milk: 5 points
Granulated sugar: 48 points
Eggs: 0 points
Pumpkin pie spice: 0 points
Spice cake mix: 70 points
Chopped pecans: 28 points
Unsalted butter: 92 points
Points Information:
Total Points: 243 points
Servings: 15 servings / 1 slice each
Points per serving: 16.2 points
Nutrition Information:
Calories: 365
Protein: 4 g
Carbohydrates: 44 g
Fat: 19 g
Fiber: 3 g
Sugar: 30 g
Sodium: 260 mg
I'm waiting for your comments! Enjoy!
