Pumpkin Mexican Hot Chocolate Dump Cake
Indulge in the cozy flavors of fall with this easy-to-make Pumpkin Mexican Hot Chocolate Dump Cake, featuring rich chocolate, pumpkin, and warm spices.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon cayenne pepper
- 1 teaspoon cinnamon
- 1 box chocolate cake mix
- 1/2 cup butter, melted
- 2 cups water
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9×13-inch baking dish with cooking spray or butter.
- Mix together the pumpkin puree, cocoa powder, cayenne, cinnamon, and half of the melted butter in a large bowl until smooth.
- Add the chocolate cake mix on top of the pumpkin mixture, do NOT stir.
- Pour the remaining melted butter over the cake mix.
- Add 2 cups of water evenly over the mixture.
- Bake for 35-40 minutes until the edges are set and the center is slightly wobbly.
- Cool for 10-15 minutes before serving.
Notes
Serve warm with whipped cream or ice cream, and consider adding a drizzle of chocolate sauce for indulgence.
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin cake, dump cake, fall dessert, Mexican hot chocolate, easy dessert