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
Photo by Caitlin Bensel
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  • Serves 12 to 15
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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.

Ingredients

  1. Check For the base:
  2. Check Butter or nonstick spray, for baking dish
  3. Check 2 15-oz. cans pure pumpkin puree
  4. Check cups sugar
  5. Check cups heavy cream
  6. Check 1 cup chopped semi-sweet chocolate
  7. Check 4 large eggs
  8. Check 4 teaspoons ground cinnamon
  9. Check ½ teaspoon ground cloves
  10. Check ½ teaspoon kosher salt
  11. Check For the cake mix:
  12. Check 1 cup all-purpose flour
  13. Check 1 cup chopped semi-sweet chocolate
  14. Check cup sugar
  15. Check ¼ cup unsweetened cocoa powder
  16. Check 2 teaspoons baking powder
  17. Check ½ teaspoon baking soda
  18. Check ¼ teaspoon kosher salt
  19. Check 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.