Dark Chocolate-Pumpkin Dump Cake


Think of this 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 so every bite is a creamy combination of custardy pumpkin and melted chocolate. Sweetening the deal, the cakey topping tastes intensely like a molten chocolate cake. 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.

Dark Chocolate Pumpkin Dump Cake
Every bite of this decadent dump cake is an addictive combination of custardy pumpkin and melted chocolate. It’s like barely-baked chocolate chip pumpkin bread. Need we say more? Get the recipe:Dark Chocolate-Pumpkin Dump Cake. Photo: Caitlin Bensel
Hands On Time:
15 mins
Total Time:
1 hrs 35 mins
12 to 15 serves


  • 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


  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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