Pumpkin Coconut Cream Dump Cake
A simple yet indulgent dump cake featuring the warm flavors of pumpkin and coconut, perfect for autumn gatherings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 can (15 ounces) pumpkin puree
- 1 can (13.5 ounces) coconut cream
- 1 box (15.25 ounces) white cake mix
- 1/2 cup (1 stick) melted butter
- 1 cup toasted coconut
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9×13 inch baking dish with butter or cooking spray.
- Mix the pumpkin puree and coconut cream in a large bowl until creamy.
- Add the white cake mix evenly over the mixture without stirring.
- Melt the butter and drizzle it evenly over the dry cake mix.
- Sprinkle the toasted coconut on top.
- Bake for 35-40 minutes, until golden brown and a toothpick comes out clean.
- Cool for at least 15-20 minutes before serving.
Notes
Serve warm with whipped cream or vanilla ice cream. Consider adding cinnamon or nutmeg for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: pumpkin, coconut, autumn dessert, dump cake, easy cake recipe