Description
A decadent twist on classic pumpkin dessert, this dump cake combines creamy spiced pumpkin with luscious chocolate swirls and a golden, buttery cake topping. Quick to assemble yet bursting with autumn flavors, it’s perfect for holiday dinners, fall gatherings, or cozy evenings.
Ingredients
🛒 Ingredients:
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon salt
1 box (15 oz) yellow or spice cake mix
½ cup (1 stick) unsalted butter, melted
½ cup chocolate chips or chocolate chunks
Optional: 2 tablespoons cocoa powder for extra chocolate swirl
Instructions
📝 Instructions:
Preheat Oven: Preheat to 350°F (175°C). Grease a 9×13-inch baking dish.
Make Pumpkin Base: In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and salt until smooth.
Assemble Layers: Pour pumpkin mixture into the prepared dish. Sprinkle dry cake mix evenly over the pumpkin layer — do not stir.
Add Chocolate: Sprinkle chocolate chips or chunks over the top. Optional: mix cocoa powder with melted butter and drizzle in swirls over the cake mix for a dramatic chocolate effect.
Add Butter: Drizzle melted butter evenly over the cake mix.
Bake: Bake uncovered for 50–55 minutes until the top is golden and the center is set.
Cool & Serve: Let cool at least 30 minutes before slicing. Serve warm or chilled with whipped cream or ice cream.
Notes
- Chocolate Swirl: For a marbled effect, gently swirl melted chocolate or cocoa-butter mixture into the pumpkin layer before baking.
- Topping Ideas: Sprinkle with chopped pecans, drizzle caramel, or add chocolate shavings after baking.
- Storage: Refrigerate leftovers for up to 4 days; serve chilled or gently warmed.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American