This Dark Chocolate Pumpkin Dump Cake is the perfect dessert for autumn, blending the rich, comforting flavors of pumpkin with decadent dark chocolate. A true crowd-pleaser, it’s incredibly easy to make, requiring minimal prep and no complicated steps. Whether you’re preparing for a fall gathering, Thanksgiving, or simply craving a sweet treat, this cake will be a hit. Let’s dive into the recipe!
Table of Contents
Why You’ll Love This Dark Chocolate Pumpkin Dump Cake
This Dark Chocolate Pumpkin Dump Cake combines the warmth of pumpkin pie spice with the richness of dark chocolate, creating an indulgent yet easy dessert. The best part? It’s a one-pan wonder. You don’t have to worry about multiple steps or separate mixing bowls. This cake bakes up with a gooey, molten center and a deliciously crisp top, making every bite irresistible. Whether you’re a pumpkin lover or a chocolate fanatic, this cake is bound to satisfy your cravings.
Ingredients
For the Pumpkin Base:
- Pumpkin Puree: Adds a creamy texture and a mild, sweet flavor.
- Brown Sugar: Brings a deep caramel-like sweetness, balancing the pumpkin’s natural flavor.
- Granulated Sugar: Sweetens the base to perfection.
- Pumpkin Pie Spice: A blend of spices that provides a warm, seasonal flavor to the pumpkin.
- Ground Cinnamon: Enhances the pumpkin flavor with a touch of spice.
- Salt: Balances the sweetness and enhances the flavors.
- Vanilla Extract: Adds depth to the pumpkin mixture.
- Eggs: Binds the ingredients and gives the base structure.
- Evaporated Milk: Provides a rich, creamy consistency to the pumpkin layer.
For the Dark Chocolate Cake Topping:
- Dark Chocolate Cake Mix: The foundation of the topping, giving the cake its rich, chocolatey flavor.
- Unsalted Butter: Adds richness and helps the cake topping set into a gooey, delicious layer.
- Dark Chocolate Chips: Provides extra bursts of chocolatey goodness, melting into the cake for added richness.
Alternative Ingredient Suggestions
If you’re looking to modify the recipe, here are some helpful swaps:
- Pumpkin Puree: You can use sweet potato puree as a substitute for a slightly different flavor profile.
- Dark Chocolate Cake Mix: If you prefer milk chocolate, you can swap the dark chocolate cake mix for a milk chocolate version.
- Butter: For a dairy-free version, substitute the unsalted butter with coconut oil or a plant-based butter.
Step-by-Step Instructions
- Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray to prevent the cake from sticking. - Prepare the Pumpkin Base:
In a large mixing bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, salt, vanilla extract, eggs, and evaporated milk. Stir until smooth and well combined. Pour this pumpkin mixture into the prepared baking dish, spreading it evenly across the bottom. - Add the Cake Topping:
Sprinkle the dark chocolate cake mix evenly over the pumpkin base. Pour the melted butter over the top of the cake mix, covering as much as possible. Scatter the dark chocolate chips over the entire top layer for that extra chocolatey indulgence. - Bake the Cake:
Place the baking dish in the oven and bake for 45-50 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs attached. The cake should have a gooey consistency beneath the crispy top layer. - Serve:
Allow the cake to cool for about 15 minutes before serving. Scoop portions out with a spoon, ensuring both the pumpkin and chocolate layers are intact. This cake is best served warm, and a scoop of vanilla ice cream or a dollop of whipped cream is the perfect finishing touch.
Tips & Tricks
- Check Doneness: The cake should be set on top but still soft and gooey in the center. If you overbake it, it may lose its signature lava-like consistency.
- Flavor Tweaks: You can add chopped pecans or walnuts on top of the cake for added texture and a nutty flavor.
- Storing Leftovers: If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in the microwave before serving for that warm, gooey texture.
Pairing Ideas and Variations
- Toppings: Serve with a scoop of vanilla ice cream, whipped cream, or a drizzle of caramel sauce for an extra indulgent treat.
- Gluten-Free Version: To make the recipe gluten-free, simply use a gluten-free chocolate cake mix and ensure all other ingredients are gluten-free certified.
- Spicy Kick: For a spicy twist, add a pinch of cayenne pepper to the cake mix for a bit of heat to balance the sweetness.
Fall Favorites and Health Benefits of Pumpkin
Not only is this Dark Chocolate Pumpkin Dump Cake delicious, but pumpkin also offers a range of health benefits. It’s rich in vitamins like Vitamin A and C, and its high fiber content supports digestive health. The combination of dark chocolate and pumpkin makes this dessert a perfect blend of indulgence and nutrition, especially during the fall season when pumpkins are in abundance.
This dessert brings the best of both worlds—decadent chocolate and wholesome pumpkin—making it a seasonal favorite that’s easy to make and impossible to resist. Whether for a holiday dinner or a cozy night in, Dark Chocolate Pumpkin Dump Cake is sure to delight.
Conclusion
The Dark Chocolate Pumpkin Dump Cake is a decadent and easy-to-make dessert that captures the essence of fall with its rich pumpkin flavor and gooey dark chocolate topping. Whether you’re hosting a Thanksgiving dinner, a fall party, or simply craving a warm, comforting treat, this dessert is sure to impress. The simple ingredients and minimal prep make it a go-to recipe for busy days when you want to indulge in something sweet and seasonal. Give it a try and enjoy the perfect combination of spiced pumpkin and rich dark chocolate in every bite!
FAQ
1. Can I make Dark Chocolate Pumpkin Dump Cake ahead of time?
Yes! This cake can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or oven for that freshly baked, gooey texture. Just be sure to store it properly to maintain its moisture and flavor.
2. Can I use a different type of cake mix?
Absolutely! While this recipe calls for dark chocolate cake mix, you can easily swap it for other types of cake mix, such as milk chocolate or even spice cake mix. Just keep in mind that the flavor profile will change slightly, but it will still be delicious!
3. How can I make this cake gluten-free?
To make this Dark Chocolate Pumpkin Dump Cake gluten-free, simply use a gluten-free chocolate cake mix. Make sure that all other ingredients, such as the chocolate chips and pumpkin puree, are also certified gluten-free.
4. Can I add nuts to the topping?
Yes, you can absolutely add chopped nuts to the topping for some extra crunch and flavor. Pecans or walnuts work particularly well with the pumpkin and chocolate combination. Just sprinkle them on top along with the chocolate chips before baking.
More Relevant Recipes
- Pumpkin Pie Dip: Easy Recipe: This Pumpkin Pie Dip is a creamy, sweet treat perfect for autumn gatherings. It combines the same spiced pumpkin flavors as the Dark Chocolate Pumpkin Dump Cake but in a delicious, dipable form, ideal for parties or as a simple dessert at home.
- Pumpkin Cheesecake Bars Recipe: A perfect blend of creamy cheesecake and spiced pumpkin, these bars offer a rich, decadent dessert that will appeal to pumpkin and dessert lovers alike. The buttery crust complements the pumpkin filling, creating a dessert reminiscent of the comforting flavors in the Dark Chocolate Pumpkin Dump Cake.
- Pumpkin Snickerdoodles: Fall Cookie Recipe: These soft and chewy cookies capture the essence of fall with pumpkin, cinnamon, and sugar. Just like the Dark Chocolate Pumpkin Dump Cake, these snickerdoodles are packed with seasonal spices, making them an excellent option for pumpkin dessert fans.
Dark Chocolate Pumpkin Dump Cake
- Total Time: About 1 hour
- Yield: 12-16 servings
- Diet: Vegetarian
Description
This Dark Chocolate Pumpkin Dump Cake combines the seasonal flavors of pumpkin and spices with a rich dark chocolate topping, creating a gooey, decadent dessert perfect for fall. With minimal prep time and no need for mixing bowls, this easy-to-make dessert is ideal for autumn gatherings and holiday dinners.
Ingredients
- 1 can (15 oz) pumpkin puree
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 can (12 oz) evaporated milk
- 1 box dark chocolate cake mix (about 15.25 oz)
- 1 cup unsalted butter, melted
- 1/2 cup dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray.
- In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, salt, vanilla extract, eggs, and evaporated milk. Whisk until smooth and well combined. Pour the pumpkin mixture evenly into the prepared baking dish.
- Sprinkle the dark chocolate cake mix evenly over the pumpkin mixture in the baking dish. Pour the melted butter evenly over the top of the cake mix, making sure to cover as much as possible. Sprinkle the dark chocolate chips evenly over the top.
- Bake in the preheated oven for 45-50 minutes, or until the top is set and a toothpick inserted into the center comes out mostly clean, with a few moist crumbs attached. The cake should have a gooey, lava-like consistency under the top layer.
- Allow the cake to cool for about 15 minutes before serving. Scoop out portions with a spoon to enjoy the gooey, rich chocolate and spiced pumpkin layers together. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
Notes
- The cake should be set on top but still soft and gooey in the center. If you overbake it, it may lose its signature lava-like consistency.
- You can add chopped pecans or walnuts on top of the cake for extra texture and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving to restore its warm, gooey texture.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 35g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg