Pumpkin Mexican Hot Chocolate Dump Cake
A delightful and cozy dessert combining rich chocolate and warm spices with the charm of pumpkin.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 1 can (15 ounces) Pumpkin Puree
- 1 cup Unsweetened Cocoa Powder
- 1 box (15.25 ounces) Chocolate Cake Mix
- 1/2 teaspoon Cayenne Pepper
- 2 teaspoons Cinnamon
- 1/2 cup Butter, melted
- 2 cups Water
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 together the pumpkin puree, water, and cayenne pepper in a medium bowl.
- Combine the cocoa powder, chocolate cake mix, and cinnamon in a separate bowl.
- Pour the wet pumpkin mixture evenly over the dry cocoa mixture (do not stir).
- Add melted butter over the top of the mixture.
- Bake for about 40–45 minutes until edges are set and center is slightly wobbly.
- Cool for 10-15 minutes before serving.
Notes
Serve warm with whipped cream or vanilla ice cream. A sprinkle of cinnamon enhances the experience.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
Keywords: pumpkin, chocolate, dump cake, dessert, fall baking