Pumpkin Gingerbread Dump Cake
An easy and cozy dessert that combines gingerbread with pumpkin for a delightful fall treat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 can (15 oz) Pumpkin Puree
- 1/2 cup Molasses
- 1 box Gingerbread Cake Mix
- 1 cup Crystallized Ginger (optional)
- 1/2 cup Butter, melted
Instructions
- Preheat your oven to 350°F (180°C).
- Prepare a 9×13 inch baking dish by greasing it with butter or cooking spray.
- Mix together pumpkin puree and molasses in a large mixing bowl until smooth.
- Add the gingerbread cake mix to the pumpkin mixture and stir until just combined.
- Pour the batter into the prepared baking dish evenly.
- Sprinkle chopped crystallized ginger over the batter, if using.
- Melt the butter and drizzle it evenly over the batter.
- Bake for 40-45 minutes or until golden brown and a toothpick comes out clean.
- Cool for 15 minutes before slicing and serving warm.
Notes
Serve with a scoop of vanilla ice cream or whipped cream for an extra treat.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 22g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin, gingerbread, dessert, cake, fall recipe