Pumpkin Mocha Dump Cake
A delightful blend of flavors, this Pumpkin Mocha Dump Cake combines moist chocolate cake with warm pumpkin and espresso, perfect for fall baking.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup Pumpkin Puree
- 1 cup brewed Espresso
- 1 box (15.25 ounces) Chocolate Cake Mix
- 1 cup Chocolate Chips
- ½ cup (1 stick) Butter, melted
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare a 9×13-inch baking dish by greasing it lightly with butter or non-stick spray.
- Mix the pumpkin puree and brewed espresso in a large mixing bowl until well combined.
- Add the chocolate cake mix and gently fold until no dry mix remains.
- Incorporate the chocolate chips, reserving some for topping if desired.
- Transfer the batter into the prepared baking dish, spreading it evenly.
- Melt the butter and drizzle it over the batter.
- Bake for 35 to 40 minutes or until the edges set and the center jiggles slightly.
- Cool for 10 minutes before serving.
Notes
For serving, try adding a scoop of vanilla ice cream on top, with chocolate sauce or caramel drizzled over, and a sprinkle of cinnamon.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: pumpkin, mocha, cake, fall, dessert, baking