Pumpkin Cookie Butter Dump Cake
A cozy and indulgent dump cake combining the flavors of pumpkin puree, Biscoff spread, and spiced cake mix, perfect for autumn gatherings.
- 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 cup Biscoff Spread
- 1 box (15.25 oz) Spice Cake Mix
- 1 cup Crushed Biscoff Cookies
- 1/2 cup Melted Butter
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9×13 inch baking dish by spraying it with non-stick cooking spray.
- Mix the pumpkin puree and Biscoff spread in a large bowl until smooth.
- Spread the pumpkin mixture into the prepared baking dish.
- Add the spice cake mix on top of the pumpkin layer without mixing.
- Crush the Biscoff cookies and sprinkle them evenly over the cake mix layer.
- Drizzle the melted butter over the top.
- Bake for 40-45 minutes until golden brown and bubbly.
- Cool for 10-15 minutes before serving.
Notes
Serve warm with vanilla ice cream, caramel sauce, or whipped cream for extra indulgence.
Nutrition
- Serving Size: 1 square
- Calories: 400
- Sugar: 20g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: pumpkin, dump cake, Biscoff, dessert, autumn