Dark Chocolate Pumpkin Dump Cake

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This isn't your everyday pumpkin and chocolate cake mix.

Dark Chocolate Pumpkin Dump Cake Recipe
Photo: Caitlin Bensel
Hands On Time:
15 mins
Total Time:
1 hrs 35 mins
Yield:
12 to 15 serves

Think of this dump cake as an easier version of pumpkin pie—baked in a 9x13-inch baking dish instead of a pie crust. In fact, we modified our classic pumpkin pie recipe to create the base of the cake, adding plenty of chopped semi-sweet chocolate. Hence, every bite is a creamy combination of custardy pumpkin and melted chocolate.

To sweeten the deal, we also added a cakey topping that tastes intensely like a molten chocolate cake. Every bite of this decadent dump cake is an addictive combination of custardy pumpkin and melted chocolate. It’s like barely-baked pumpkin bread with chocolate chips.

Need we say more? You have our full permission to enjoy this dream team (pumpkin and chocolate, that is) all year long, not just around the holidays. It’s so simple you can.

Ingredients

For the Base

  • Butter or nonstick spray, for baking dish

  • 2 15-oz. cans pure pumpkin puree

  • 1 ½ cups sugar

  • 1 ½ cups heavy cream

  • 1 cup chopped semi-sweet chocolate

  • 4 large eggs

  • 4 teaspoons ground cinnamon

  • ½ teaspoon ground cloves

  • ½ teaspoon kosher salt

For the Cake Mix

  • 1 cup all purpose flour

  • 1 cup chopped semi sweet chocolate

  • cup sugar

  • ¼ cup unsweetened cocoa powder

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • ¼ teaspoon kosher salt

  • ¾ cup (1½ sticks) cold unsalted butter

Directions

  1. Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with butter or non-stick spray.

  2. Make the base. In a large bowl, whisk together pumpkin, sugar, cream, chocolate, eggs, cinnamon, cloves, and salt. Pour into baking dish.

  3. Make the cake mix. Combine flour, chocolate, sugar, cocoa powder, baking powder, baking soda, and salt in a medium bowl and sprinkle evenly over the base. Using the largest holes on a box grater, grate the butter evenly over the surface of the cake.

  4. Bake until cake is set around the edges but still wobbly in center, 45 to 50 minutes. Cool 30 minutes before serving.

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