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    You are in: Home / Thanksgiving / Quick and Easy Pumpkin Dump Cake Recipe
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    Quick and Easy Pumpkin Dump Cake

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on October 18, 2011

      Pumpkin pie with crumb topping...yum! I used the spice cake and added a little more of the spices to the mix. Very easy to whip up and made a great fall dessert! Made for PAC Fall 2011.

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    • on November 24, 2011

      I made this for Thanksgiving 2011 and it was a hit! I will say that I only had a 15 oz can of pumpkin but it worked out perfectly. I also used 1 tsp cinnamon and about a 1/4 tsp each of nutmeg, cloves & allspice along w/ the ginger as specified. I used 1 stick of butter for the topping and may even use 1 1/2 next time as the topping was a little too dry in spots. I used the spice cake (couldnt picture it with french vanilla). The taste was great though and it was just different enough than your typical pumpkin pie and just as delicious:)

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    • on June 07, 2011

      Over the past several months, I've been making dump cakes with great success, but maybe that's just because they're so easy to whip up! This one fell right in line with the others & we were really satisfied with the combo of pumpkin & the white cake! I'll be making it again during the summer, but am particularly looking forward to serving it during the end-of-year holidays! Thanks for posting it! [Made & reviewed in Zaar Cookbook Tag]

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    • on May 22, 2009

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    Nutritional Facts for Quick and Easy Pumpkin Dump Cake

    Serving Size: 1 (139 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 323.5
     
    Calories from Fat 134
    41%
    Total Fat 14.9 g
    23%
    Saturated Fat 7.3 g
    36%
    Cholesterol 64.5 mg
    21%
    Sodium 450.3 mg
    18%
    Total Carbohydrate 44.2 g
    14%
    Dietary Fiber 2.0 g
    8%
    Sugars 28.1 g
    112%
    Protein 4.7 g
    9%

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