Pumpkin White Chocolate Raspberry Dump Cake
A delightful dump cake combining pumpkin, raspberry, and white chocolate for a cozy dessert experience.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 cup raspberry preserves
- 1 box (15.25 oz) white cake mix
- 1 cup white chocolate chips
- 1/2 cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9×13 inch baking dish by greasing it lightly.
- Layer the pumpkin puree evenly across the bottom of the baking dish.
- Add the raspberry preserves over the pumpkin layer.
- Sprinkle the entire box of white cake mix evenly over the preserves.
- Melt the butter and drizzle it over the cake mix.
- Top with white chocolate chips, evenly distributing them.
- Bake for 45-50 minutes until the top is golden brown and set.
- Cool for 10-15 minutes before serving.
Notes
Serve warm with vanilla ice cream or whipped cream. Can be made ahead and reheated.
Nutrition
- Serving Size: 1 piece (1/12 of the cake)
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin dump cake, dessert, cozy dessert, white chocolate, raspberry