This is not the prettiest cake in the world, but it is really tasty. And it couldn’t be easier to make, even though it is made from scratch (unlike other dump cakes made with cake mix). This recipe is diabetic friendly because it uses sugar substitute and combination of whole wheat and all-purpose flour.
Pumpkin Dump Cake
Cook Time
1 hr
Pumpkin Dump Cake
Course:
Dessert
Cuisine:
American
Keyword:
pumpkin dump cake
Servings: 12
Ingredients
- 2 1/2 cups (20 1/2 oz; 580 g) pumpkin puree
- 2 eggs
- sugar substitute equivalent to 2 cups sugar
- 1/2 cup sunflower oil
- 1 teaspoon salt
- 1 1/4 tsp pumpkin spice
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
Instructions
-
In a medium bowl, mix all ingredients together.
-
Pour into greased 9×13″ pan and bake for 50-60 minutes in 325 F preheated oven.
Pumpkin dump cake? What a wonderful idea! Love it!
Thanks for the recipe. great idea. I’ll try it:)
This looks so good! Might have to save this one for the fall =)
Hi there, thanks for joining the cake extravaganza – I am simply blown away by all the fantastic cakes – and extremely hungry! Cheers
Pumpkin Spice ? Is there another name for it please or a substitution at all ? I can’t find it anywhere in Australia !!!
It’s a blend of spices you can make easily at home. Just mix 1 1/2 tablespoon ground cinnamon, 1 1/2 teaspoons ground ginger, 1/2 teaspoon nutmeg, 3/4 teaspoons allspice and 3/4 teaspoons cloves. Put in a jar and you’ll have your own pumpkin spice whenever you need it.