Ingredients
Scale
- 1 can (15 oz) Pure Pumpkin Puree (not pumpkin pie filling)
- 1 box (15.25 oz) Moist Chocolate Cake Mix
- 1 cup Peppermint Baking Chips (or crushed candy canes)
- Optional: Whipped cream or vanilla ice cream for serving
Instructions
- Begin by preheating your oven to 350°F (175°C). While the oven warms up, take a 9×13-inch baking dish and lightly grease it with non-stick cooking spray or a thin layer of butter. This ensures that your dump cake releases easily and makes cleanup much faster later on.
- In a large mixing bowl, combine the entire can of pumpkin puree with the dry chocolate cake mix. Do not add the eggs, oil, or water usually called for on the cake box. Stir the mixture together until the flour is fully incorporated and you have a thick, dark batter. The moisture from the pumpkin is all you need to activate the cake mix.
- Gently fold in half of your peppermint baking chips into the chocolate-pumpkin batter. Transfer the batter into your prepared baking dish and spread it out evenly using a spatula. Sprinkle the remaining peppermint chips over the top of the batter to create a beautiful, festive crust as it bakes.
- Place the dish in the center rack of your oven and bake for 40 to 45 minutes. You will know it is done when a toothpick inserted into the center comes out mostly clean with just a few moist crumbs. The edges should look set and the peppermint chips should be slightly melted and fragrant.
- Allow the cake to cool in the pan for at least 15 minutes before serving. This resting period allows the flavors to meld and the texture to firm up. Scoop warm portions into bowls and top with a generous dollop of whipped cream or a scoop of vanilla ice cream. The contrast between the warm chocolate and the cold cream is heavenly.
- Cook Time: 55 minutes