29 oz can pumpkin puree
4 eggs
½ cup packed brown sugar
¼ cup white sugar
2 tbsp molasses
12 oz can evaporated milk
4 tsp pumpkin pie spice
½ tsp salt, optional
¼ cup brandy, optional
1 carrot cake mix
½ cup chopped pecans, optional
½ cup butter, melted
Spray a crockpot with non-stick cooking spray.
In a large bowl, combine the eggs, all of the sugar, molasses, milk, and pumpkin pie spice (along with salt and brandy, if desired) with a fork or spoon.
Mix in the pumpkin puree until everything is well blended. Afterward, pour the pumpkin mixture into the crockpot.
Sprinkle the carrot cake mix over the pumpkin mixture and make sure it is leveled. You may also sprinkle pecans, if desired, over the cake mix.
Drizzle melted butter over the top of the carrot cake mix.
Cover the crockpot and leave it on high for 3 to 3 ½ hours. You may also leave it on low for 5 to 6 hours or at least until the top of the cake cracks.
Once your crockpot pumpkin dump cake is done, grab a fork and enjoy!
Sugar: 16g
:
Calcium: 26mg
Calories: 125kcal
Carbohydrates: 16g
Cholesterol: 55mg
Fat: 5g
Fiber: 1g
Iron: 1mg
Potassium: 100mg
Protein: 2g
Saturated Fat: 1g
Sodium: 122mg
Vitamin A: 79IU
