Skip to main content
Pumpkin Dump Cake

Pumpkin Dump Cake

Print Recipe: Print Share Recipe:
Makes 15 servings Calories 150 Prep Time 15 minutes Total Time 1 hour, 15 minutes Made with Splenda® Magic Baker™ Brown


  1. Preheat oven to 350°F. Spray a 9×13 casserole dish with nonstick cooking spray.
  2. In a medium bowl, whisk eggs until completely blended. Whisk in pumpkin puree, evaporated milk, Splenda Magic Baker Sweetener, pumpkin pie spice, ground cinnamon and salt. Pour into casserole dish.
  3. Wipe out bowl, and add dry ingredients: flour, Magic Baker Brown Sweetener, baking powder, baking soda, and cinnamon. Stir together with a whisk. Sprinkle dry mixture gently and evenly over pumpkin mixture in the casserole dish.
  4. Slice butter very thinly and place slices over the top to almost completely cover the cake. Cover cake tightly with foil.
  5. Bake for 40 minutes covered, then remove foil and bake for 15-20 minutes uncovered. Watch cake to make sure it doesn’t get too browned on top. Remove and let cake rest for 10 minutes before serving.  Top with a no-sugar whipped cream if desired, dust with cinnamon, serve and enjoy!

Nutrition Info Per Serving

Serving Size: 1 slice (1/15 cake)

Calories 150
Total Fat 7g
Saturated Fat 4.5g
Cholesterol 60mg
Sodium 290mg
Total Carbs 27g
Dietary Fiber 1g
Sugars 4g
Added Sugars 0g
Protein 5g