Description
A delicious Hawaiian-style pumpkin dump cake inverted bar with a crunchy topping.
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 box yellow cake mix
- 1 cup unsalted butter, melted
- 1 cup chopped macadamia nuts
- 1 cup shredded coconut
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, and cloves until smooth.
- Pour the pumpkin mixture into the baking dish.
- Sprinkle the dry cake mix evenly over the pumpkin layer.
- Drizzle melted butter over the cake mix.
- Top with macadamia nuts and shredded coconut.
- Bake for 50-60 minutes until golden and set.
- Let cool before slicing into bars.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Serve with whipped cream or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 25g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg