Pumpkin Coconut Cream Dump Cake
A simple and delicious dessert that combines the warm flavors of pumpkin with tropical coconut cream, perfect for autumn gatherings.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 can pumpkin puree
- 1 can coconut cream
- 1 box white cake mix
- 1 cup toasted coconut
- 1/2 cup butter
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare a 9×13-inch baking dish by greasing it with cooking spray or butter.
- Mix the pumpkin puree and coconut cream in a large bowl until well blended.
- Add the white cake mix evenly over the pumpkin mixture.
- Melt the butter and drizzle it over the cake mix.
- Spread the toasted coconut over the top.
- Bake for 30-35 minutes until golden brown and a toothpick comes out clean.
- Cool for 10 minutes before serving.
Notes
Serve with whipped cream or vanilla ice cream for added indulgence.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 15g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin, dump cake, coconut, fall dessert, easy recipe