Pumpkin White Chocolate Raspberry Dump Cake
A delightfully easy dump cake combining pumpkin, raspberry, and white chocolate for a cozy fall dessert.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 can Pumpkin Puree
- 1 cup Raspberry Preserves
- 1 box White Cake Mix
- 1 cup White Chocolate Chips
- 1/2 cup Butter, melted
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Layer the pumpkin puree evenly across the bottom of the prepared pan.
- Spread the raspberry preserves over the pumpkin puree.
- Sprinkle the white cake mix evenly over the preserves without mixing.
- Scatter the white chocolate chips over the cake mix layer.
- Pour the melted butter evenly over the top.
- Bake for 45-50 minutes or until golden brown and a toothpick comes out clean.
- Cool for 15 minutes before serving.
Notes
For added flavor, sprinkle cinnamon or nutmeg over the top before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin, dump cake, raspberry, dessert, fall baking