Chocolate Pumpkin Dump Cake

This Chocolate Pumpkin Dump Cake is a delightful embrace of autumn. It brings together comforting pumpkin and rich chocolate flavors. The texture is wonderfully moist and tender. A sweet, spiced pumpkin base is topped with a perfectly baked cake layer. It’s studded with delicious chocolate chips and crunchy pecans.

This dessert makes your kitchen smell like a cozy fall day. It is a go-to for busy weeknights. You’ll need a quick, satisfying treat. It’s also impressive enough to share at gatherings. This easy dump cake recipe is incredibly forgiving. It’s a favorite for bakers of all levels. It stores beautifully, so you can enjoy a slice of fall anytime.

Why I Love This Recipe

This Chocolate Pumpkin Dump Cake is a regular in my rotation! Its biggest draw? It’s unbelievably easy. You truly just dump and bake.

• Effortless Assembly: Seriously, you just dump everything in!
• Incredible Flavor: It’s the perfect blend of pumpkin spice and chocolate.
• Weeknight Friendly: It’s ready in about an hour. That’s from start to finish!
• Crowd Pleaser: It’s always a hit with family and friends.

Chocolate Pumpkin Dump Cake Ingredients

The magic of this Chocolate Pumpkin Dump Cake truly comes alive with its simple yet harmonious blend of ingredients. It’s a fuss-free way to capture the essence of fall in a single, comforting dessert.

• Pumpkin Puree: This lends a creamy, earthy base. It gives the cake its characteristic flavor and moisture.
• Evaporated Milk: It adds richness. It helps create a smooth, custardy texture.
• Brown Sugar: This provides deep, molasses-like sweetness. It complements the pumpkin and spices beautifully.
• Eggs: They act as a binder. This sets the pumpkin layer and gives the cake structure.
• Pumpkin Pie Spice: This is the quintessential fall spice blend. It infuses warmth and aroma into the cake.
• Maple Syrup: A touch of natural sweetness. It enhances the overall flavor profile.
• Quick Oats: These add subtle chewiness. They lend heartiness to the pumpkin base.
• Yellow Cake Mix: This is the super-easy topping. It bakes into a tender cake layer.
• Butter: It melts over the cake mix. This creates a golden, slightly crisp crust.
• Chopped Pecans: These offer delightful crunch. They provide a nutty flavor too.
• Chocolate Chips: They melt into pockets. This creates pure chocolatey goodness.

Substitutions and Tips

• Spice Swap: Don’t have pumpkin pie spice? Create your own! Use cinnamon, ginger, nutmeg, and cloves.
• Nut-Free: Omit the pecans if allergies are a concern. Substitute with pumpkin seeds for a similar crunch.
• Dairy-Free: For a dairy-free option, try a dairy-free evaporated milk. Use dairy-free butter too.
• Flavor Boost: Add a teaspoon of vanilla. Stir it into the pumpkin mixture.
• Easier Measuring: Use a standard 15.25 oz box of cake mix. This ensures the right amount.

How to Make Chocolate Pumpkin Dump Cake

Step 1: Prepare Your Baking Dish and Oven

Preheat your oven to 350 degrees Fahrenheit. Take a moment to lightly butter or spray a 9×13 inch baking dish. This simple step prevents sticking and ensures your delicious Chocolate Pumpkin Dump Cake releases beautifully.

Step 2: Create the Pumpkin Base

In your prepared baking dish, combine the pumpkin puree, evaporated milk, brown sugar, lightly beaten eggs, pumpkin pie spice, maple syrup, and quick oats. Stir everything together until it’s well combined. This mixture will form the moist, flavorful foundation for your dump cake.

Step 3: Add the Cake Mix Topping

Evenly sprinkle the dry yellow cake mix over the pumpkin mixture in the baking dish. Try to cover the entire surface of the pumpkin layer with the cake mix for a consistent bake.

Step 4: Drizzle with Butter

Melt the butter, then carefully drizzle it evenly over the top of the cake mix. This melted butter is key to creating that delightful golden crust as the cake bakes.

Step 5: Add the Finishing Touches

Sprinkle the chopped pecans and chocolate chips evenly over the buttered cake mix. These additions will bake into the top layer, adding wonderful texture and pockets of rich chocolate flavor.

Step 6: Bake to Perfection

Bake in your preheated oven for 45 to 50 minutes. You’ll know the Chocolate Pumpkin Dump Cake is done when the center is set. A toothpick inserted into the middle should come out clean. Allow the cake to cool completely before serving to let it set properly.

How to Store Chocolate Pumpkin Dump Cake

To store your Chocolate Pumpkin Dump Cake, cover the baking dish tightly with plastic wrap. You can also transfer leftovers to an airtight container. It will keep well in the refrigerator for up to 3-4 days. For longer storage, freeze portions or the whole cake (once cooled). Keep it frozen for up to 2-3 months. Thaw it overnight in the refrigerator. Reheat gently before serving.

Tips for Success

Follow these simple tips for the best Chocolate Pumpkin Dump Cake:

• Ensure the cake mix is evenly distributed for a uniform bake.
• Cool the Chocolate Pumpkin Dump Cake completely. This ensures the best texture.
• Don’t overmix the pumpkin base. Just combine until blended well.
• Use good quality chocolate chips for the absolute best flavor.
• Adjust spice levels to your own personal preference.

Kitchen Tools You’ll Need

Gather these essentials before you start.

• A trusty 9×13 inch baking dish is key.
• A mixing bowl is helpful, but not required. You can mix right in the dish!
• Essential measuring cups and spoons are a must.
• A spatula or spoon simplifies mixing tasks.
• Always use oven mitts for safety.

Serving Suggestions

• Serve this Chocolate Pumpkin Dump Cake warm or at room temperature.
• Top it with a dollop of whipped cream. A scoop of vanilla ice cream also looks lovely.
• A sprinkle of powdered sugar adds elegance. A caramel sauce drizzle is simply divine.
• It pairs wonderfully with a hot coffee. A warm mug of spiced cider is also a great choice.

Intro

This Chocolate Pumpkin Dump Cake is a delightful embrace of autumn. It brings together comforting pumpkin and rich chocolate flavors. The texture is wonderfully moist and tender. A sweet, spiced pumpkin base is topped with a perfectly baked cake layer. It’s studded with delicious chocolate chips and crunchy pecans. This dessert makes your kitchen smell like a cozy fall day. It is a go-to for busy weeknights. You’ll need a quick, satisfying treat. It’s also impressive enough to share at gatherings. This easy dump cake recipe is incredibly forgiving. It’s a favorite for bakers of all levels. It stores beautifully, so you can enjoy a slice of fall anytime.

Why I Love This Recipe

This Chocolate Pumpkin Dump Cake is a regular in my rotation! Its biggest draw? It’s unbelievably easy. You truly just dump and bake. It tastes so comforting. It’s perfect for those chilly evenings.

• Effortless Assembly: Seriously, you just dump everything in!
• Incredible Flavor: It’s the perfect blend of pumpkin spice and chocolate.
• Weeknight Friendly: It’s ready in about an hour. That’s from start to finish!
• Crowd Pleaser: It’s always a hit with family and friends.

Chocolate Pumpkin Dump Cake Ingredients

Oh, the ingredients! This Chocolate Pumpkin Dump Cake really shines because of these simple stars. It’s honestly a fuss-free way to get all those cozy fall feelings. You get that comforting pumpkin and chocolate magic, all in one delicious dessert. These ingredients work beautifully together.

• Pumpkin Puree: This forms the creamy, earthy base. It truly gives our cake its signature flavor and wonderful moisture.
• Evaporated Milk: It adds a lovely richness here. It also helps create a smooth, almost custardy texture in the pumpkin layer.
• Brown Sugar: Here for that deep, molasses-like sweetness. It really complements the pumpkin and those warm spices.
• Eggs: They simply act as a binder. This helps set the pumpkin layer for structure.
• Pumpkin Pie Spice: This is our classic fall flavor. It infuses so much wonderful warmth and aroma.
• Maple Syrup: Just a touch of natural sweetness. It enhances the overall flavor profile so nicely.
• Quick Oats: These add a subtle chewiness. They provide a bit of heartiness to the pumpkin base, too.
• Yellow Cake Mix: The easiest topping ever! It bakes into a perfectly tender cake layer.
• Butter: We melt this over the cake mix. It creates that golden, slightly crisp crust we all love.
• Chopped Pecans: For a delightful crunch. They add a yummy nutty flavor in every bite.
• Chocolate Chips: These amazing little morsels melt into pockets. They provide pure chocolatey bliss!

Substitutions and Tips

• Spice Swap: No pumpkin pie spice? No worries! Make your own with cinnamon, ginger, nutmeg, and cloves. A little goes a long way for that fall taste.
• Nut-Free Needs: If allergies are a concern, just skip the pecans. Pumpkin seeds are a great crunchy alternative!
• Dairy-Free Dash: Need to skip the dairy? Try a dairy-free evaporated milk alternative. Use dairy-free butter spread too.
• Flavor Boost: Want even more flavor? Stir in a teaspoon of vanilla extract. It’s a simple addition.
• Easy Peasy Measuring: For the cake mix, grab a standard 15.25 oz box. This ensures everything bakes just right.

How to Make Chocolate Pumpkin Dump Cake

Step 1: Prepare Your Baking Dish and Oven

First, preheat your oven to 350 degrees Fahrenheit. Take a moment before you start mixing. Lightly butter or spray a 9×13 inch baking dish. This simple step prevents sticking. It ensures your delicious Chocolate Pumpkin Dump Cake releases beautifully after baking.

Step 2: Create the Pumpkin Base

In your prepared baking dish, combine the pumpkin puree, evaporated milk, and brown sugar. Add the lightly beaten eggs, pumpkin pie spice, maple syrup, and quick oats to the mix. Stir everything together until it’s well combined. This mixture will form the moist, flavorful foundation for your dump cake.

Step 3: Add the Cake Mix Topping

Now, evenly sprinkle the dry yellow cake mix over the pumpkin mixture. Try to cover the entire surface of the pumpkin layer. This ensures a consistent bake for your dump cake.

Step 4: Drizzle with Butter

Melt your butter first. Then, carefully drizzle it evenly over the top of the cake mix. This melted butter is key. It creates that delightful golden crust as the cake bakes.

Step 5: Add the Finishing Touches

Sprinkle the chopped pecans and chocolate chips evenly over the buttered cake mix. These additions will bake into the top layer. They add wonderful texture and pockets of rich chocolate flavor.

Step 6: Bake to Perfection

Bake in your preheated oven for 45 to 50 minutes. You’ll know the Chocolate Pumpkin Dump Cake is done when the center is set. A toothpick inserted into the middle should come out clean. Allow the cake to cool completely before serving. This lets it set properly.

How to Store Chocolate Pumpkin Dump Cake

Storing your delicious Chocolate Pumpkin Dump Cake is easy. Cover the baking dish tightly with plastic wrap. Or, transfer any leftovers to an airtight container. It will keep well in the refrigerator for up to 3-4 days. For longer storage, freeze individual portions. You can also freeze the whole cake, once it’s completely cooled. This keeps for up to 2-3 months. Thaw it overnight in the refrigerator. Reheat gently before serving for the best taste.

Tips for Success

Follow these simple tips for the best Chocolate Pumpkin Dump Cake:

• Ensure the cake mix is evenly distributed for a uniform bake.
• Cool the Chocolate Pumpkin Dump Cake completely. This ensures the best texture.
• Don’t overmix the pumpkin base. Just combine until blended well.
• Use good quality chocolate chips for the absolute best flavor.
• Adjust spice levels to your own personal preference.

Kitchen Tools You’ll Need

Gather these essentials before you start your baking adventure. They make creating this Chocolate Pumpkin Dump Cake so much simpler.

• A trusty 9×13 inch baking dish is key for this recipe.
• A mixing bowl is helpful, but not strictly required. You can mix right in the dish!
• Essential measuring cups and spoons are a must for accuracy.
• A spatula or spoon simplifies all your mixing tasks.
• Always use oven mitts for safe handling of hot dishes.

Serving Suggestions

Want to elevate your Chocolate Pumpkin Dump Cake experience? Here are a few ideas.

• Serve it warm or at room temperature. Both ways are delicious!
• A dollop of whipped cream is classic. A scoop of vanilla ice cream is also fantastic.
• A light sprinkle of powdered sugar looks pretty. A drizzle of caramel sauce adds extra flair.
• It pairs wonderfully with coffee. A warm mug of spiced cider is perfect for fall.

Frequently Asked Questions

Can I make this Chocolate Pumpkin Dump Cake ahead of time?

Yes, you certainly can! Prepare the initial pumpkin mixture. Layer it in your baking dish. Cover it tightly. Refrigerate it for up to 24 hours. Add the cake mix, butter, nuts, and chocolate chips just before baking.

What if I don’t have yellow cake mix?

While yellow cake mix is perfect for this Chocolate Pumpkin Dump Cake, feel free to use a spice cake mix. A white cake mix works well too. The flavor will be a bit different. But it will still be absolutely delicious!

How do I know if my Chocolate Pumpkin Dump Cake is fully baked?

The easiest way to check is with a toothpick! Insert it into the cake’s center. If it comes out clean with no wet batter, your cake is ready. The edges should also look set and pull away slightly from the dish.

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