Description
This Pumpkin Chocolate Dump Cake offers a moist pumpkin custard base topped with a rich, buttery, and chocolatey crust. It is a simple, comforting autumn dessert that transforms basic pantry staples into a sophisticated treat. By layering a spiced pumpkin custard with chocolate muffin mix and pecans, this recipe creates a delightful contrast of silky textures and crunchy, buttery goodness that is perfect for any occasion.
Ingredients
1 (15 oz.) can 100% pure pumpkin puree
1 1/4 c. (10 oz.) evaporated milk
3/4 c. brown sugar
3 large eggs
2 tsp. pumpkin pie spice
1/4 tsp. salt
2 (7.4 oz.) pkgs chocolate chip muffin mix
1 c. (2 sticks) unsalted butter, melted
3/4 c. chopped pecans
Instructions
Preheat your oven to 350°F and grease a 9×13 inch baking dish.
In a large bowl, whisk the eggs lightly.
Add the pumpkin puree, evaporated milk, brown sugar, pumpkin pie spice, and salt to the eggs and whisk until smooth.
Pour the pumpkin mixture into the prepared baking dish.
Evenly sprinkle the two packages of chocolate chip muffin mix over the pumpkin base.
Top the muffin mix layer with the chopped pecans.
Drizzle the melted butter evenly over the top of the muffin mix and pecans.
Bake for 50 minutes or until the center is set and the top is golden and crunchy.
Allow to cool slightly before serving.
Notes
Ensure you use pure pumpkin puree and not canned pumpkin pie filling to maintain the correct consistency. Walnuts can be used as a substitute for pecans if preferred. Store leftovers covered in the refrigerator.
- Prep Time: 10
- Cook Time: 50
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 22g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg