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.

Dark Chocolate Pumpkin Dump Cake – Easy Recipe

Name: Dark Chocolate Pumpkin Dump Cake
Prep time: 10 min
Cook time: PT-493120H57M7S
Total time: PT-493120H57M7S
Cuisine: American
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

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

Scale

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

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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