Pumpkin Gingerbread Dump Cake
A cozy fall dessert that combines the rich flavors of pumpkin and gingerbread for a delightful sweet treat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 15 oz Pumpkin Puree
- 1/2 cup Molasses
- 1 box (15.5 oz) Gingerbread Cake Mix
- 1/2 cup Crystallized Ginger, chopped
- 1/2 cup Butter, melted
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare a 9×13-inch baking dish with cooking spray or butter.
- Mix together the pumpkin puree, molasses, and melted butter in a large mixing bowl.
- Add the gingerbread cake mix and fold until just combined.
- Fold in the chopped crystallized ginger.
- Pour the batter into the prepared baking dish, spreading it evenly.
- Bake for 30 to 40 minutes until a toothpick comes out clean.
- Cool for 10 minutes before serving, optionally with ice cream or whipped cream.
Notes
Try adding chocolate chips or nuts for extra flavor. This recipe can easily be made dairy-free or gluten-free.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 16g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Keywords: pumpkin, gingerbread, fall dessert, dump cake, cozy baking, sweet treat