Description
Gingerbread Pumpkin Dump Cake is the quintessential fall dessert that beautifully blends warm gingerbread spices with rich pumpkin. This easy-to-make cake features layers of flavor and a moist texture, making it perfect for gatherings or cozy nights in. Serve it warm with a scoop of vanilla ice cream or chilled with whipped cream for an indulgent treat that captures the essence of autumn.
Ingredients
Scale
- 1 (15 oz) can pumpkin puree
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup melted butter
- 1 (18.25 oz) box gingerbread cake mix
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- In a mixing bowl, whisk together pumpkin puree, sugar, eggs, milk, and melted butter until smooth.
- Gently fold in the gingerbread cake mix until just combined; avoid overmixing.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 30-35 minutes or until a toothpick comes out clean from the center.
- Let cool for at least 10 minutes before serving warm with whipped cream or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 170mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg