Ingredients
Scale
- 1 box (15.25 oz) Chocolate Cake Mix
- 1 can (15 oz) Pumpkin Puree (not pumpkin pie filling)
- 1 cup Semi-sweet Chocolate Chips
- Optional: 1 teaspoon Pumpkin Pie Spice for extra warmth
- Optional: Whipped topping or chocolate ganache for garnish
Instructions
- Step 1: Heat-Treat the Cake Mix. Since this is a no-bake recipe, you must ensure the cake mix is safe to consume. Pour the dry chocolate cake mix into a microwave-safe bowl. Microwave it on high in 30-second intervals until the internal temperature reaches 160°F. Sift the warmed cake mix into a large mixing bowl to remove any lumps that formed during heating. This step ensures your “bakery style” result is smooth and safe.
- Step 2: Combine the Ingredients. Add the entire can of pumpkin puree to the bowl containing the heat-treated cake mix. If you want a deeper flavor, stir in the pumpkin pie spice now. Use a large spatula or a hand mixer on low speed to blend the ingredients until a thick, uniform dough forms. Fold in the chocolate chips gently so they are evenly distributed throughout the mixture. This thick batter is the base of your easy 3-ingredient hack.
- Step 3: Press and Chill. Line an 8×8 inch square pan with parchment paper, leaving a slight overhang on the sides for easy removal. Transfer the chocolate pumpkin mixture into the pan. Use a greased spatula or your hands to press the dough firmly into an even layer. Cover the pan with plastic wrap and refrigerate for at least 2 hours. This chilling time allows the flavors to meld and the structure to firm up, making it easy to slice.
- Step 4: Plating and Serving. Once the cake is firm, lift it out of the pan using the parchment paper edges. Place it on a cutting board and slice it into 12 even squares. For a true bakery-style look, top each square with a dollop of whipped topping or a drizzle of melted chocolate. Serve chilled and watch your guests marvel at this easy dump cake alternative.
- Cook Time: 2 hours 15 minutes (includes chilling time)