Pumpkin Dump Cake with Chocolate
Easy pumpkin dump cake recipe topped with chocolate chips and drizzled with caramel. A great alternative to pumpkin pie, similar to a crispy cobbler!
Yield: 12
Calories: 796kcal
Ingredients
FILLING
- 15 oz Pumpkin Puree
- 1 cup sugar
- 1 cup milk
- 1 tsp Cinnamon
- 1 tsp All Spice
- ½ tsp Nutmeg
TOPPING
- 3 cups yellow cake mix
- ½ cup chopped pecans
- 1.5 cups crushed gingersnap cookies
- ½ cup melted butter
- ¾ cup mini chocolate chips
- ¼ cup caramel topping
Instructions
- Preheat oven to 350 degrees.
- Spray a 9x13 baking dish with cooking spray.
- Mix pumpkin, sugar, milk and spices in a bowl.
- Sprinkle the bottom of pan with 1 cup of crushed gingersnap cookies.
- Drizzle caramel over the cookies.
- Pour the pumpkin mix over the caramel and cookies.
- Sprinkle cake mix evenly over pumpkin mixture.
- Sprinkle the top with pecans and the rest of the gingersnap cookies
- Drizzle melted butter evenly over the top.
- Bake for 1 hour or until top is golden brown.
- Immediately after removing from oven, sprinkle chocolate chips over the top.
- Drizzle caramel over the top and let stand for 10 more minutes before serving.
Notes
Prepare in small mason jars for individual servings or gifts.
Refrigerate dump cake and eat within 3-4 days.
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Recipe Video
Nutrition
Calories: 796kcal | Carbohydrates: 151g | Protein: 8g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 24mg | Sodium: 1127mg | Potassium: 234mg | Fiber: 4g | Sugar: 86g | Vitamin A: 5801IU | Vitamin C: 1mg | Calcium: 344mg | Iron: 4mg