Ingredients
Scale
- 1 can (15 oz) Pumpkin Puree (Ensure it is 100% pure pumpkin, not pie filling)
- 1 box (14-15 oz) Gingerbread Cake or Cookie Mix
- 3/4 cup Unsalted Butter, melted (or cut into very thin pats)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with non-stick cooking spray or a little bit of butter. Open the can of pumpkin puree and spread it evenly across the bottom of the dish using a spatula. If you prefer a sweeter base, you can whisk in a half-cup of brown sugar or a teaspoon of pumpkin pie spice before spreading, but the gingerbread mix usually provides plenty of flavor on its own.
- Open the package of gingerbread mix and sprinkle it evenly over the layer of pumpkin. Use the back of a spoon to break up any large clumps of flour so that the layer is as flat and uniform as possible. Do not stir the layers together; the magic of a dump cake lies in the distinct separation of the moist bottom and the cakey top.
- Pour the melted butter slowly over the entire surface of the gingerbread mix. Try to cover as much of the dry flour as possible to ensure there are no powdery spots after baking. Alternatively, you can place thin slices of cold butter over the top in a grid pattern. Place the dish in the center rack of the oven and bake for 40 to 45 minutes. The edges should be bubbling, and the top should look set and fragrant. Let it cool for about 10 minutes before serving to allow the pumpkin layer to set slightly.
- Cook Time: 50 minutes