This Chocolate Pumpkin Dump Cake was inspired by a recipe I posted a few years back for my original Pumpkin Dump Cake and it is still my most viewed and loved recipe on my blog. It’s a recipe my mother passed down and one of my very favorites from my childhood. Its one of the easiest dessert recipes out there and it is a fall tradition for me.
A few weeks ago I found out I needed to bring a dessert to a gathering and I didn’t have time to run to the store. I was out of flour so I started rummaging through my cupboards for ingredients. I had pumpkin, evaporated milk, butter, and a chocolate cake mix and I knew I had to tweak the original recipe and invent a chocolate pumpkin dump cake. Necessity is the mother of invention and the mother of some really good recipes!
The Chocolate Pumpkin Dump Cake was just as good as its yellow cake cousin. The pumpkin part is reminiscent of pumpkin pie and the top crust is like thick buttery chocolate streusel. I am usually a made-from-scratch kind of girl and I don’t usually cook from boxed mixes, but this is one of my exceptions. You just need a cake mix. Trust me, its so worth it!
Make sure you load up on the whipped cream! Try it hot and cold because its tastes different fresh out of the oven and chilled. Both ways are delicious.
The easiest pumpkin dessert. The pumpkin part is reminiscent of pumpkin pie and the top crust is like thick buttery chocolate streusel.
Ingredients
- 1 large can of pumpkin puree (29 oz.)
- 1 can (12 oz.) evaporated milk (plain, not sweetened)
- 3 eggs
- 11/4 C. sugar
- 1 tsp. salt
- 1 TBSP. cinnamon
- 1 chocolate cake mix
- 1/2 C. (1 stick) butter, melted
- 1 or 2 spoonful's sugar (for sprinkling)
- Lots of whipped cream for topping
Instructions
- Preheat oven to 350 F. Mix together the pumpkin, evaporated milk, eggs, sugar, salt, and cinnamon in a large mixing bowl. Pour into a glass 9x13pan.
- Sprinkle the cake mix evenly over the top of the pumpkin mixture. Poke holes randomly around the cake with the handle of a wooden spoon. Be generous with your poking. Melt the butter and pour evenly on top of the dry cake mix. Sprinkle 1 or 2 spoonful's of sugar over the top of the butter and cake mix.
- Bake for 55-60 minutes, until the top is firm. Check on it often toward the end of baking as it may need more or less time depending on the pan you use.
- Top with lots of whipped cream.
Notes
It is tasty when it is hot from the oven, but it is even better cold a day later (just like pumpkin pie). I love eating it for breakfast!
What a fun twist on your mom's recipe! I love the idea of chocolate.