Ingredients
Scale
- 1 can (15 oz) Pumpkin Puree (not pumpkin pie filling)
- 1 box (15.25 oz) Chocolate Cake Mix
- 3/4 cup Unsalted Butter, thinly sliced into squares
- Optional: 1 teaspoon Pumpkin Pie Spice
- Optional: 1/2 cup Semi-sweet Chocolate Chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with non-stick cooking spray or a light coating of butter. Spread the pumpkin puree evenly across the bottom of the dish using a spatula. If you are using pumpkin pie spice, sprinkle it over the pumpkin layer now to enhance those warm autumnal flavors.
- Evenly pour the dry chocolate cake mix over the pumpkin layer. Do not stir the layers together! Use a fork to gently level the dry mix so it covers the pumpkin completely. Place the thin slices of butter across the entire surface of the cake mix, ensuring as much of the powder is covered as possible. This creates that iconic bakery-style crust. Bake for 40 to 45 minutes, or until the top is set and the edges are slightly bubbling.
- Remove the cake from the oven and let it cool for at least 15 minutes. This cooling period is crucial as it allows the “dump cake” to set into its final fudgy consistency. Scoop warm portions into bowls and serve with a dollop of whipped cream or a scoop of vanilla bean ice cream. The contrast between the warm chocolate-pumpkin cake and cold cream is perfection.
- Cook Time: 55 minutes